Ontario Peach Oatmeal Pancakes for Brunch!



It’s Ontario peach season. The organic carton of Ontario peaches I purchased yesterday were literally perfect. Juicy, velvety and sweet. One carton might last me too long, so I needed to find ways to use them or freeze them.

Ontario Peach for Brunch!

This morning, a brunch of oatmeal pancakes bejewelled with these succulent Ontario peach morsels of summer goodness seemed the way to go. I am watching my calorie intake and a special focus on healthful eating these days. Coupled with a poached egg in the shell, a serving of my Cinnamon Peach Oatmeal Pancakes has only 380 calories per 4 pancakes. These Ontario peach pancakes are low sodium, low sugar, low fat, and can be gluten free if you use gluten free oatmeal.

Make sure you have the mixture sit for a while for the oats to soften. And feel free to cut the peaches in a sizeable dice or slice so you can really taste them.

Ontario peaches are the best in the latter part of the summer. One bite just leads to another and another and another…best to freeze so you can enjoy the flavour all year long.

Cinnamon Ontario Peach Oatmeal Pancakes

¼ cup flour (all purpose wheat or gluten free)


1 cup rolled oats 1 tablespoon sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/8 teaspoon salt ½ cup nonfat plain yogurt ½ cup milk, skim or 1% 2 tablespoons avocado oil (you can use melted butter, canola oil, or other healthy fat) 1 large egg 1 medium peach, diced oil to grease the pan Cinnamon sugar, to sprinkle or if diet permits maple syrup

  1. Combine the first 7 dry ingredients in a medium bowl. Make a well in the middle.

  2. Add yogurt, milk, avocado oil and egg into the well. Stir wet ingredients until combined and then mix dry ingredients into the well with the wet. Let sit as long as possible so the oats soak up the moisture. Or while the fry pan or griddle heats.

  3. Heat a nonstick griddle or nonstick fry pan over medium heat. Coat pan with a small amount of oil.

  4. Fold in the diced peaches.

  5. Spoon about 2 tablespoons batter per pancake onto griddle.

  6. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Tip: If your diet permits, top with fresh peaches and yogurt dusted with cinnamon.

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