Roasted Peach and Wild Blueberry Pancakes

What is it about roasting things that just makes the flavors completely rock?! These pancakes are to the next level because of roasted peaches. You will love them. That is, if you manage to save enough roasted peaches for pancakes after pulling them out of the oven.

I was inspired to roast some peaches for my Sunday brunch after picking up some sweet fresh peaches from the farmer's market, and after seeing Gena from Choosing Raw's post on roasted peach "soft-serve." (A great post for banana soft serve flavors and how-to, by the way).

Roasted Peach and Wild Blueberry Pancakes
Vegan, serves 2
Ingredients:

• 2-3 fresh peaches (yellow are especially tasty here!!)
• 1 Tbsp agave syrup (or more if desired!)
• 1 Tbsp cinnamon-sugar, plus extra for dusting pancakes if desired
• 1/4 cup blueberries
• 1/4 cup oats
• 1/3 cup whole wheat pastry flour 
• 1/3 cup regular all-purpose flour (or you can use 2/3 cup of flour of choice, but I recommend using at least half whole wheat!)
• 1.5 tsp baking power
• 1/4 tsp salt
• 1 packet stevia or 1 Tbsp sugar
• 1 tsp vanilla extract
• 2/3 cup almond, soy, or other milk (I like using unsweetened vanilla)

Steps:

1. Preheat oven to 400F.
2. Prepare the peaches: Slice in half and remove pits, cleaning any excess from center. Lightly spray a cookie sheet with cookie spray (regular canola oil, not olive oil spray) and place the peaches open face up. Drizzle with agave syrup and then sprinkle with cinnamon sugar. Place in the oven for about 20 minutes, until peaches are nice and tender. If desired, remove the skin (it should pull right off if you used a ripe peach), and slice into bite-sized pieces. (FYI, I used 3 peaches - 1 white and 2 yellow- but saved 1/2 of one for garnish... and might have eaten half of another one before it got to pancakes ;-) The yellow ones were definitely better, but that may have been bc my white peach was slightly under ripe).
3. Place dry ingredients in a medium sized bowl and mix. Add in the wet and stir well. Next, fold in peaches, along with any remaining agave syrup/juice after roasting (about an additional teaspoon or two of liquid. If you don't have much liquid after roasting, you can add an additional Tbsp of milk or agave syrup, depending on how sweet you like your pancakes). Add the blueberries last, being careful not to crush them.
4. Pour slightly larger than sand-dollar sized batter onto a well heated and slightly oiled skillet/pan. Cook until golden brown on each side. If desired, sprinkle with cinnamon sugar and serve with any remaining roasted peach slices, and maple or agave syrup.

These were completely delicious. I'm not sure I can go back to pancakes without roasted peaches in them now. Mapley, cinnamony, sweet, juicy roasted peaches with fresh tart blueberries, all enveloped in totally soft pancakey goodness. Yep, I'm already ready for more. (And as a sidenote, the roasted peaches alone would make for a great snack or dessert!)