I know first hand how hard it can be to eat out with food allergies, dietary restrictions or lifestyle choices. If eating out can be a challenge, you can imagine what traveling can be like … stressful! Well, if you’re heading to Las Vegas, good news for vegans and vegetarians, The Wynn Resort has an entire menu for all their dining establishments that you can enjoy. The luxurious resort teamed up with famous vegan chef Tal Ronnen to create exquisite menus of vegan and vegetarian cuisine.
Since I won’t be heading to Vegas anytime soon, I decided to take one of the vegetarian dishes from the Wynn Resort Las Vegas and make it my own. I chose the peach pancakes. The dish as prepared at the resort offers a peach compote and honey butter. Sounds delish, right? Well, I took it up a notch and incorporated peaches both inside and out. And gave them my crunchy, granola mama twist.
These pancakes are hearty, nutritious and taste amazing … even kid-approved. They are more dense than a traditional pancake. It’d be like if a pancake and a muffin had babies, this would be it. The vegan peach pancakes got the mother muffin’s smile, and everything else from their father pancake.
Without further ado, here is my recipe for these totally peachy vegan peach pancakes. As always, the more organic versions of ingredients you can use, the better!
Vegan Peach Pancakes
Prep time: 15-20 minutes
Cook time: 25 minutes (will vary by how large your griddle pan is)
Makes: roughly 9 medium pancakes
- Frozen or fresh peaches, about 8-9 oz of the small size frozen bag
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 tsp or 1 tsp cinnamon (I used 1 tsp but we LOVE cinnamon, use 1/2 tsp for milder flavor)
- 3 tablespoons ground flax seed, mixed with 3 tablespoons water (If you are not vegan you can use 1 egg)
- 1 + 1/4 cup all-purpose flour
- 1/2 cup quick cook oats
- 3/4 cup almond milk
- Peach puree
- 2 tablespoons grapeseed oil
- 3 tsp baking powder
- 1/2 tsp salt
- Organic non-stick spray for griddle
- Use remainder of frozen peaches from the small bag (or slice a fresh peach) for topping pancakes
- dairy-free buttery spread (we like Melt 2.0) for topping pancakes
- real maple syrup for drizzling pancakes
1. Combine all peach puree ingredients in a small sauce pan. Heat over medium heat, stirring often. Once bubbling and thickened, remove from heat and puree with immersion blender. (Will be added to the batter right before cooking.)
2. While the puree mixture is doing its thing, beat flax seed mixture in a large bowl with almond milk and grape seed oil. Then add flour, oats, baking powder and salt. Mix until it just combined.
3. Heat griddle pan to medium heat. Use this time to finish the peach puree (see step 1).
4. Once the peach puree is done, slowly incorporate it in to the batter mixture. Stir until well combined.
5. Spray hot griddle pan with non-stick spray. Drop 1/4 cup of pancake batter on to hot griddle for each pancake. Space apart several inches for room to flip.
6. Let pancake cook until bubbles appear in the middle and edges are set. Gently flip and cook on the other side for 2-3 minutes. These pancakes are very delicate, so flip carefully!
7. Cook remaining pancakes. Serve immediately by topping with sliced peaches, dairy-free buttery spread (or butter if not vegan) and a drizzle of real maple syrup.
8. Due to the denser nature of these pancakes, they keep well in the fridge for the next day or even freeze a batch for a quick heat and eat weekday breakfast.