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It’s officially August, which means it’s officially stone fruit season. I love them all! Peaches, nectarines, apricots. They’re all good here. I can’t possibly pick a favorite, but today we’re talking about peaches. We’re talking about stuffing them inside tasty, tasty pancakes, that’s what we’re doing.

At this point I’m pretty convinced that a quality blender is the key to successful gluten free/paleo pancakes. Prior to 2021, gluten free pancakes were a phenomenon that largely alluded me. I did come out with some pretty delicious Double Chocolate Peppermint Pancakes at the tail end of 2020 for the holidays, but now I’m second guessing myself and I’m thinking those too would be even better than they are if I shoved them in a blender before cooking them up in my flapjack skillet. I’ll try it next time and report back.

We are just three weeks out from the one road race I am participating in this year, RiMaConn. It’s a 95 mile relay race starting in Rhode Island and ending in Hartford, CT. I am on a team of six and two of my besties Dave and Chad are on a team with me, Mike, and two of Mike’s friends. It will be Dave, Chad, and myself in one car and Mike and his two friends in another. I did this race in 2019 and had an AWESOME time doing it. We had the best weather possible, everything went off without a hitch, and my team finished solidly in the middle of the pack. We started in Rhode Island at 4:45 am and we crossed the finish line in Hartford a little after 8:00 pm. I’m excited to do it again (we have a better team this time around) but I’m more nervous because, as you will know if you follow me on Instagram, running and I have NOT been getting along this season. Every time I go out for a run I’m miserable and I have no idea why. The thought of running any further than a 5k just does not interest me whatsoever. Thankfully on race day I’ll be runner number 2, meaning I have two short legs but unfortunately I finish with a 7.3 mile leg. I am sure I will hate every minute of it.

Anyway, all of this to say, do you have any recommendations on how I can fall in love with running again in the time frame of just three short weeks? I need to continue running up until race day so that I don’t let the whole team down come race day, but, well, I just don’t want to run. Like, at all. Well, let me rephrase that. The only running I want to do is to the farmer’s market down the street and back, so that I can load up on some sweet sweet peaches to stuff inside these ridiculously good pancakes. Isn’t eating fresh delicious pancakes way more fun than running 6+ miles in the month of August? The answer is yes.

thehungryhungryhiker

Peach Cheesecake Stuffed Blender Pancakes

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Pancakes:
  • ½ cup unsweetened almond milk
  • ¼ cup butter melted and slightly cooled, plus more for greasing the skillet
  • 2 tsp pure vanilla extract
  • ¼ cup pure maple syrup
  • 4 ounces cream cheese at room temperature, I use Kite Hill
  • 1 peach peeled if desired, pitted, cut into chunks
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • pinch sea salt
  • 1 cup arrowroot flour/starch
  • 2 cups almond flour divided
  • 3 eggs large, whisked
  • 10 crunchy pecan cookies crushed, I use Simple Mills Crunchy Toasted Pecan Cookies
For the Peach Jam Topping:
  • 2 peaches large, peeled if desired, pitted, and cut into chunks
  • ½ lemon juice from
  • ⅓ cup local honey
  • ¼ cup butter

Equipment

  • High speed blender

Method
 

  1. To a high speed blender, add the almond milk, butter, vanilla extract, maple syrup, cream cheese, and peach. Blend on high speed for 15-20 seconds until combined completely. Turn the blender off and add in the baking soda, cream of tartar, sea salt, arrowroot flour, and one cup of almond flour. Blend again on high speed for 20-30 seconds until incorporated. Turn the blender off and add in another cup of almond flour and the whisked eggs and pulse to combine. The batter should be pretty thick and it should pour slowly.
  2. Heat a tablespoon of butter in a large nonstick skillet over medium heat. When hot and melted, swirl the butter around the pan to coat the pan. Use a ¼ cup measuring cup to scoop batter out of the blender and "ladle" into the skillet. Sprinkle some crushed cookies onto each pancake. Cook 3-4 minutes, until you see bubbles forming throughout the pancake and the edges are set. Carefully flip the pancakes over and cook 1-2 minutes more until golden on both sides and cooked through. Repeat until all of the batter is gone.
  3. When you start the pancakes, start the Peach Jam Topping. Add the peach chunks and the juice from half a lemon to a small saucepan and place on the stove over low / medium low heat. Cook, stirring occasionally, 10-12 minutes until peaches have released their juices and the mixture has thickened a bit. When it is thick enough to coat the back of your spoon, stir in the honey and cook 1-2 minutes more. Remove from heat and stir in the butter until melted. Set aside until the pancakes are done.
  4. To serve, plate the pancakes and spoon some Peach Jam Topping on top. Serve immediately and enjoy!