Peach & Fig Paleo Pancakes w/Coconut Whipped Cream

Gluten-free, Dairy-free, Paleo

In case you need a reason to roll out of bed in the morning, here ya go! Featuring my favorite summer fruit, and a layer of dairy-free whipped cream, my only problem with these fluffy pancakes is eating them before my family gobbles them up.

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Fresh Fruit Paleo Pancake Stack

Serves 3-4 (makes 10-12 pancakes)

Ingredients

Dairy-free Coconut Whipped Cream

• 1 can coconut cream, chilled

• 1 Tbsp maple syrup

• 1 tsp vanilla

• 2 pinches sea salt

Paleo Pancakes

• 2 C Paleo flour (I use Bob’s Redmill)

• 2/3 C nut milk or water

• 1 mashed banana

• 2 Tbsp coconut oil, melted

• 4 eggs

• 1 Tbsp maple syrup

• 1 tsp vanilla

• 1 tsp baking soda

• 1/2 tsp baking powder

• 2 pinches sea salt

• 2 fresh peaches, sliced

• handful of figs, quartered

Equipment

Hand held blender or stand mixer

Griddle or Large skillet

Method

Place ingredients for coconut whipped cream in medium sized bowl. Using a hand held mixer or regular stand mixer, whip the cream for 3-4 minutes. Whipped cream should be fluffy, but dense enough to stick to a spoon. I like to put it in the fridge for continued chilling while I cook the pancakes.

Next, rinse and slice the fruit. Add to a bowl and stir to evenly mix it up.

In a large bowl, whisk together all pancake ingredients. If batter is too thick, you can use a little water to thin it out.

Preheat griddle or skillet to medium heat. Lightly oil if you prefer. Scoop about 1/4 C batter onto griddle and cook about 3 min per side.

Stack these beauties up, slather on some whipped cream, and top with figs, peaches, and crumbled pecans. And don’t forget a little maple syrup!

NOTE: Leftover whipped cream can be kept in a sealed container in the fridge for up to 3 days.

Enjoy making your own beautiful stack! Please tag me on Insta if you make these! @wholetosoulnutrition

In good health and food freedom,

Alyssa