Yakima Peach Pancakes

Summer has come to a close. The last BBQ’s of Labor Day weekend have passed, Halloween displays are popping up in the stores, and the sun has been replaced with Washington’s characteristic drizzle. This summer has been filled with work, and taking care of one thing after another, unexpected car expenses to school planning (aka yoga teacher training). Just as it was starting to feel like I could do no more planning, September starts and I jump right in.

I’m teaching a Yoga Foundations Series workshop this month at the studio, an 8-class series of progressive yoga classes that will explore deeply into the foundations of power yoga. I have a group of eleven people, many of whom have never practiced yoga before, with so much potential to learn and find their niche in the practice. Our classes are 60 minutes, with time opened up to practice and play in poses, observe and ask questions. I encourage the group to be generous with their inquiries, and to question the poses when something isn’t working for them. It suddenly becomes clear that yoga is for any body, it looks different for everyone, and that’s a beautiful thing. To feel successful wherever you are in your practice, knowing that you have options in every pose to work your edge and expand your possibilities.

At the beginning of the month I also started a training of my own, my 200-hour Yoga Teacher Training Certification with Shakti Vinyasa Yoga, a Baptiste Affiliate Studio in the Seattle area. I have been fundraising to make this possible, and continue to do so (read more about my fundraising efforts here). To those who are unfamiliar with the certification standards of yoga teaching, I equate this training and certification as my Bachelor’s degree in yoga teaching. The 200-hr RYT certification is a national standard, regulated by Yoga Alliance. It lets potential studios know that you have reached a certain amount of course study. It’s the first big step towards teaching professionally. Within that, becoming a Certified Baptiste Teacher is like a specialization in teaching power yoga. I’m actively pursuing both, which is why I’ve chosen to study at Shakti.

So what does this all mean? It means I’m up to my ears in yoga study, practice, teaching, and I wouldn’t have it any other way!

Every once in a while I have to take a step back and breath. Remembering that hard work is important, and rest is just as important. We say this in interval training, maximize your periods of rest and downtime so you can maximize your output and energy in the high moments. Maximizing my down time looks like this; being productively restful. This could mean making a leisurely breakfast (peachy pancakes, anyone?) and kicking back with a book that teaches and inspires me. Currently on my list are, Journey into Power by Baron Baptiste, Meditations from the Mat by Rolf Gates, and Light on Yoga by B.K.S. Iyengar. These are a few of the books that I’ve been reading for my teacher training. You know you’re in the right field when you want to read your school books for pleasure.  A good book, warm breakfast, and a strong cup of coffee-- sold!

These pancakes are made from my house recipe all-purpose batter of spelt flour and whole milk yogurt which yields a lightly sweetened, moist pancake. This is then topped with a peach slice. When the pancakes are flipped, the sugars from the peaches sear and begin to caramelize.

I’ve been eating these with a dollop of Greek yogurt and honey, or with a spread of coconut oil and cinnamon, but they really don’t need much to dress them up. The batter can be made up to two days ahead of time and kept covered in the refrigerator, then thinned out with water or milk when you’re ready to get cooking. This recipe is best in the late summer/early fall when produce stands are bursting with the last of summer’s bounty, juicy ripe peaches. These could also be made in the fall with slices of soft pears, then topped with toasted pecans and maple syrup. YUM! Give them a try and let me know what you think.

Yakima Peach Pancakes serves 2-3

spelt flour, whole milk yogurt, peaches, cinnamon

• 1 large egg 
•  1 cup whole milk yogurt
• 2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 1 cup spelt flour
• 1 Tbsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 2 Tbsp ground flax seed (optional)
• 1 ripe peach, sliced into 1/8" thick rounds
• coconut oil for cooking

Method

Preheat a heavy skillet over medium-low heat. Preheat the oven to 200 degrees F.

In a medium bowl, beat the egg, add yogurt, lemon juice and honey. Whisk to combine.

In a separate bowl, combine flour, baking powder, sea salt, cinnamon and flax seed, if using. Add wet ingredients to dry, stirring to combine. 

Add coconut oil to the skillet, swirl to grease the entire surface. Dollop batter into pan, a few tablespoons at a time, top with a peach slice, pressing lightly so that the batter spreads out. Continue, filling the skillet with pancakes. After 2-3 minutes, when the edges appear cooked, flip the pancakes and cook for 2-3 more minutes. 

Remove pancakes from skillet, at place in the preheated oven to keep warm. Continue with remaining batter, adding more coconut oil to the pan as necessary. 

Enjoy with a dollop of yogurt and a drizzle of honey, or with a smear of coconut oil and cinnamon.