Kick start your day with a delicious, fresh peach and raspberry pancake!
|3/4 cup||almond milk|
|1 cup||all purpose flour|
|1/2 tsp||lemon zest|
|1/2 tsp||orange zest|
|1 tsp||vanilla extract|
|1 tsp||baking powder|
|3 tbsp||unsalted butter|
|1/2 cup||fresh peaches, sliced|
|1/2 cup||fresh raspberries|
|pinch of salt|
Preheat the oven to 400 degrees F.
Beat eggs, milk, flour, sugar, baking powder, nutmeg, lemon zest, orange zest, vanilla and salt.
Heat a 12-inch cast iron skillet over high heat on the stove. Add the butter and melt. Pour the batter into the skillet, then gently place the berries and peach slices on top.
Put the pan in the oven, and bake until puffed and for about 15-20 minutes or until cooked through.
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