Like a cross between a crepe and a pancake, these delightful breakfast cakes are sure to become a breakfast and brunch favorite!

Serves: 2 servings

Ready in: 15 minutes prep, ready overnight

Ingredients:

• 2 fresh peaches
• ¼ cup pure maple syrup
• ¼ cup sweetened whipped cream
• 4 eggs
• ½ cup gluten-free flour
• ½ cup cottage cheese
• 1 tablespoon granulated sugar
• 2 tablespoons butter

Instructions:

1. Peel, pit, and thinly slice your peaches. Toss them in maple syrup, and set aside.
2. In a medium mixing bowl, lightly whip eggs, sugar, and vanilla together until combined. Add gluten-free flour, and whisk until smooth. Then, add cottage cheese and stir until combined.
3. Heat a nonstick(or cast iron) skillet over medium high heat, and melt your butter to grease the skillet.
4. Once butter has melted, spoon a few tablespoons of pancake batter onto the pan. Cook until the batter firms up, and then flip the pancake and cook the other side.
5. Once pancakes are cooked, layer with peaches and whipped cream.

Tips: While this recipe is gluten-free, you can also make by substituting the gluten free flour with all-purpose flour. The batter is easily made in advance and will keep several days under refrigeration.

For a printable PDF, click here!