Breakfast for 4

Peach Upside-Down Pancakes

Name: Peach Upside-Down Pancakes
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp tapioca starch; 2 1/2 tsp baking powder; 1/4 tsp baking soda; 2 tbsp sugar; 1/2 tsp cinnamon; 1/4 tsp salt; 3 tbsp non-dairy yogurt; 2 tsp lemon juice; 3/4 tsp vanilla extract; 1 tbsp melted vegan butter; 1 cup plus 2 tablespoons non-dairy milk; 1 peach; 1 tbsp brown sugar; 1/4 tsp cinnamon

Peach slices caramelize under cinnamon pancake batter in a skillet, creating tender pancakes with fruit on top.

Typical price

$2.60for 4 servings

$0.65 per serving$2.60 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

30 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Lunches Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Yogurt$0.12/oz typical	1.5 oz	$0.19Typical price
Juice, soda and mixers$0.04/oz typical	0.25 oz	$0.01Typical price
Margarine and vegan butter$0.25/oz typical	0.5 oz	$0.13Typical price
Almond, soy or oat milk$0.05/oz typical	8.5 oz	$0.43Typical price
Peaches, pears, plums$2.49/lb typical	0.4 lb	$0.93Typical price
Total for the servings shown		$2.60

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaSugar and brown sugarDried spices (cumin, paprika, chili powder, oregano)Syrups, molasses, powdered sugar

Not included in the cost.

Ingredients

1 1/2 cups all-purpose flour
2 tbsp tapioca starch
2 1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp non-dairy yogurt
2 tsp lemon juice
3/4 tsp vanilla extract
1 tbsp melted vegan butter
1 cup plus 2 tablespoons non-dairy milk
1 peach
1 tbsp brown sugar
1/4 tsp cinnamon

Steps

Whisk the flour, tapioca starch, baking powder, baking soda, sugar, cinnamon, and salt in a large bowl.
Whisk the yogurt, lemon juice, vanilla, melted vegan butter, and milk in a second bowl.
Stir the wet mixture into the dry mixture just until combined, then rest the batter for 5 minutes.
Heat a greased 10-inch nonstick skillet over medium-low heat and arrange the peach slices with the brown sugar and cinnamon.
Pour the batter over the peaches, cover the skillet, and cook for 8 minutes until the edges are set.
Flip the pancake carefully and cook uncovered for 5 minutes until golden and cooked through.
Cut the pancake into four pieces and serve peach-side up.