Gluten Free Peach Pancakes - Healthy Runner Recipes

Gluten Free Peach Pancakes

These Gluten Free Peach Pancakes are loaded with fiber and a good amount of protein. Full of pieces of ripe peaches, they make a delicious breakfast that is also elegant enough to cook for your loved ones and those of us who are runners as a pre-run snack or post-run meal.

Because they are higher in fiber, you may want to wait until after when running longer distances. If you like pancakes as much as I do, you may also want to try my healthy, protein-packed, banana pancake recipe.

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Peach Pancakes recipe

Gluten Free Peach Pancakes


My Gluten Free Peach Pancakes don’t call for wheat flour, butter, or any of the traditional pancake ingredients. Instead, this version is dairy-free, gluten-free, and contains an appreciable amount of protein. Loaded with pieces of ripe peaches, it makes a delicious breakfast that is also elegant enough to cook for your loved ones.

Nutritious Gluten Free Peach Pancakes? It’s About Time!

There’s no rule that says pancakes have to be empty calories but to make up for the rich mouthfeel of butter, I am using Greek yogurt, which has the added advantage of boosting the protein content. Coconut oil is added to it as well as to the pan, which will help cook these Gluten Free Peach Pancakes to an appetizing golden brown color.

Because I wanted a tender pancake I could still stick my fork into, I selected oat flour and egg for texture. Without any gluten but still plenty of fiber, these Gluten Free Peach Pancakes cook up similarly to traditional ones. The fluffiness is enhanced with a touch of baking powder. 

The peaches are added as is, skin and all, but you can peel them first if you like.

How to Make Gluten Free Peach Pancakes

When making these Gluten Free Peach Pancakes, you will want a pan set on medium heat. It is important to get it nice and hot first, so that the pancakes caramelize. It will take a much longer time for these pancakes to cook if you start with a colder pan, and you don’t want to have to peek too often to see if they’re ready. If a few drops of water added to the pan bead up and sizzle, it is ready to go!

For a slightly different variation, slice the peach thinly, and divide up the slices on each pancake after pouring the batter into the pan. After flipping them, the sugar in the peaches will caramelize to a beautiful golden brown color. 

Additional grilled peaches make for a great topping, alongside some coconut whipped cream. Simply brush each slice with a little coconut oil, and cook them for a few minutes on each side in a non-stick or cast-iron pan. Some pans are designed to give you grill marks as well, which would look great as well. Coconut whipped cream is nothing more than coconut cream (not milk) whipped on its own or with a small drizzle of maple syrup. 

Other fruits can be added as toppings, and I would especially recommend fresh blueberries here, which happen to often be available at the same time at farmers markets in the summer. 

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Peach Pancakes - myfitnesspal barcode


½ cup (120ml) almond milk, unsweetened

4 tablespoons Greek yogurt

2 tablespoons melted coconut oil, divided

1 egg, beaten

1 ½ tablespoons honey

¾ cup (65 g) oat flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 peach, diced


  1. In a large bowl, whisk the wet ingredients together, namely the almond milk, Greek yogurt, 1 tablespoon of the coconut oil, egg, and honey, until well combined
  2. Add in the oat flour, baking powder, and cinnamon, and gently stir in to form a thick batter.
  3. Add the diced peach and gently mix through.
  4. Heat a skillet over medium heat, and add some of the remaining tablespoon of coconut oil. Use about ¼ cup of the batter per pancake. Cook the pancakes for 2-3 minutes on each side, trying not to peek too much so they keep their shape. When ready, they should flip easily.
  5. Continue cooking the Gluten Free Peach Pancakes pancakes until all the batter has been used up.
  6. Allow 2 pancakes per portion and serve warm with your favorite toppings (not included in nutrition information).
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: breakfast


  • Serving Size: 4
  • Calories: 215 grams
  • Fat: 10 grams
  • Carbohydrates: 24 grams
  • Fiber: 3 grams
  • Protein: 7 grams