I am enjoying team camp with the cross country team, and R is tagging along. It’s been so long since I have actually attended a camp, and a little different being a coach helping to lead camp. It’s sad that school is already starting, and I don’t even have a school aged child. I feel the summer just flew by for us. Seeing all my friend’s first day of school photos of their kids leave me teary eyed. Sometimes I just get a little emotional.
We finally enjoyed some rain and much cooler temperatures with less smoke over the weekend. The last few days I have actually had runs that didn’t involve breathing in smoke, and it was so refreshing. We have so much to be thankful for, as many other families have lost homes and been evacuated.
Every summer I have a list of things I want to accomplish and get caught up, and usually I do a pretty good job of checking everything off the list. This summer though, many items never got accomplished. Having a child kept me so busy, and finishing my masters left me with little extra free time, especially with my high training miles. Hoping to start the “school year” refreshed.
You know what is refreshing, peaches. Their season is almost over here in the Inland Northwest, but we have enjoyed them in many different forms. Breakfasts, smoothies and desserts, and of course just a good ole’ cold peach. R loves them. One of my favorite breakfasts is pancakes, which are easy to freeze for quick morning meals on school days.
These flourless peach pancakes are a great late summer favorite. When peaches are in season, there’s so much you can do with them. I love peaches and I love pancakes, so of course I would pair the two. They are easily vegan, by choosing a dairy free yogurt.
You can never go wrong with pancakes for breakfast, one of my favorite breakfasts and even dinner, and adding in peaches just tops the cake. We’ve enjoyed these pancakes many mornings. Marc even likes them, and he typically isn’t a fruity pancake type…he’s weird I know.
You’ll need:
- oats
- ground flaxseed (my favorite is from Barleans)
- peaches
- yogurt
- almond milk
- banana
- cinnamon
My pancakes are always quick and easy to make, because I love going flourless for an easy gluten free pancake. I have to give my hubby credit for these food pictures too!! I will be honest and say he took them all. We always enjoy the cold pancakes after the blogger got all the pictures she needed 🙂
- 1½ c oats
- 2 Tbs ground flax + 6 Tbs water (I use Barleans Fortiflax)
- 1 peach chopped
- 1-2 peaches for topping (opt.)
- ½ tsp cinnamon
- ½ c yogurt
- ¾ -1 cup almond milk
- 1 ripe banana
- Add all ingredients except for the peaches to a blender and process until smooth.
- Stir in the chopped peaches.
- Heat a griddle or frying pan over medium heat. Grease with oil or butter
- Pour pancake batter onto pan.
- Cook for 1-3 minutes, or until pancakes bubble and then flip, browning the other side.
- Once done remove and add more batter, repeat.
- Top with peaches & syrup and Enjoy.
Until Next Time Be Whole and Be Fit
Do you feel summer flew by? Did you accomplish all you wanted to over the summer? Have you tried peach pancakes?