Warm, sweet, with just the right amount of habanero heat, this recipe for peach habanero pancakes will rouse even the most reluctant risers. This plant-based version of an Elda’s Kitchen favorite recipe is perfect for breakfast or for dinner.
WE DO NOT CURRENTLY CARRY THE SAUCE FEATURED IN THIS RECIPE.
Ingredients
Pancakes
- A batch of your favorite pancake batter. Brie loves the simplicity of a just-add-water batter for quicker prep. Your favorite plant-based recipe will work great.
Peach Habanero Topping
- 2 tablespoons of vegan butter, (or avocado oil).
- 2 large peaches, diced (frozen, canned, or fresh).
- 2 tablespoons of Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce
- 1/3 cup brown sugar
- Pinch of salt
- Cinnamon to taste
Optional Additions
- Vegan heavy cream
- Oat milk
- Red pepper flakes
Directions
Pancakes
Spray non-stick, plant-based cooking spray on a small skillet, griddle, or pancake iron. Once skillet has reached medium heat, add one full ⅛ cup and one half 1/8 cup of pancake batter.
After about 4 minutes or when the bubbles in the batter start to pop, flip the pancake. Cook the 2nd side for about 4 minutes.
Repeat until you have the desired number of pancakes.
Peach Habanero Topping
In a large skillet over high heat, melt your vegan butter (or warm your oil). When butter is melted, add peaches and stir to evenly cover skillet.
When peaches begin to sizzle, add brown sugar and stir to coat.
Stir in Elda’s Kitchen Peach Habanero Cooking & Grilling Sauce. Add a pinch of salt and sprinkle cinnamon to taste. Add optional plant-based cream, oat milk, or red pepper flakes. Let cooking for another 2-3 minutes or until well combined.
Pour over pancakes and enjoy!
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