3/4 cup all-purpose wheat flour
3/4 cup plain yellow cornmeal
1 tbsp of sugar or sweetener of choice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk or milk alternative
2 large eggs
2 tablespoons unsalted butter, melted
Coconut oil or oil of choice
3 medium peaches peeled and cut into 10 thin wedges
Garnishes: sweetened whipped cream, syrup, fresh mint
1. Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.
2. Melt a small amount coconut oil in a large skillet over medium heat. Place 3 peach wedges for each pancake on pan; starting at outside edge of peach slices, carefully pour 1/4 cup batter over each group of slices to form a circle.
3. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300° oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.