Banana Peaches and Cream Pancake

                                                                                                                                                                   QP3T3X6G3R3P

Start the family's morning right with delicious and fruit packed pancakes.  The banana and peaches make them perfectly moist.  I freeze leftovers for a quick, convenient breakfast at a later time.

Banana Peaches and Cream Pancake

1 cup flour

2 tbsp. golden flaxseed

1 tbsp. sugar

1/4 tsp. salt

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1 ¼ tsp. baking powder

1 egg slightly beaten

1/2 cup milk
1 tbsp. vegetable oil

15 oz. can peach slices in 100% juice, drained and pureed (use only 3/4 cup of the puree)

1 ripe medium banana, pureed

Combine dry ingredients.  Add remaining ingredients until blended, be careful not to over mix.  Preheat a large skillet on medium heat.  Spray skillet with cooking spray.  For each pancake, pour 1/4 cup batter to skillet, spreading in circular motion with a spoon.  Leave a couple inches of space between each pancake.  Allow the bottom to turn lightly brown and top to slightly bubble, turn over pancake and cook for an additional 1 -2 minutes.  Repeat until all of the batter is used up.  Makes about ten 4-5 inch pancakes.

Topping options:

My favorite topping is margarine, light whipped cream and a dusting of powdered sugar. Or, serve with heated (to liquefy) peach preserves and light whipped cream.   Or, use your own creativity and have fun with the topping!