PEACH CRUMBLE SOURDOUGH OATMEAL GRIDDLE CAKES
Serves 425 mins prep35 mins cook
Soft and tender with crisp edges, and finished with a warming peach crumble topping. This recipe uses Organic Oatmilk to make these dairy-free while still being perfectly delicious and made with minimal ingredients.
0 servings
What you need
Instructions
Start by preparing the peach topping. In a medium bowl, combine all of the ingredients (peaches, lemon juice, granulated sugar, cinnamon, vanilla extract, pinch of salt) and mix. Transfer to a saucepan over medium heat, and cook for 3-5 minutes, until the peaches soften and the mixture is thicker. Remove from heat and set aside. Prepare the crumble. Combine all of the ingredients (1/4 cup all-purpose flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3 tbsp dairy free butter, melted) in a small bowl, and mix until well combined. Place into the fridge until ready to use. Make the sourdough oatmeal griddle cakes. Whisk together the oatmilk and vinegar in a small bowl. Allow to sit for 5 minutes. In a separate large bowl whisk together the sourdough discard, oatmilk/vinegar mixture, yogurt and vanilla. Then, whisk continuously as you stream in the melted butter. Add the flour, oats, brown sugar, baking powder/soda, and cinnamon. Whisk until just combined. Heat a large skillet or griddle over medium heat, and grease with dairy free butter. Scoop or pour ~1/3 cup of the batter onto the skillet for each griddle cake. Cook for 3-4 mins, until bubbles appear on the surface. Gently flip and cook on the other side for another 2-3 mins, until cooked through and golden. Plate and serve warm with the peach and crumble topping. Enjoy!View original recipe