Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) coconut sugar or light brown sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) ground cinnamon
  • 1 cup (240ml) unsweetened almond milk or skim milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1 large egg
  • 1/4 cup (55g) melted coconut oil or melted unsalted butter
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (225g) fresh peaches, peeled and diced
  • 2 tbsp (25g) coarse sugar or turbinado sugar
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a small bowl, toss the diced peaches with 1 tablespoon of the measured all-purpose flour until lightly coated to prevent sinking.
  3. In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, salt, and 1/2 tsp cinnamon.
  4. In a medium bowl, whisk together the milk, Greek yogurt, egg, melted coconut oil or butter, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; the batter should be thick.
  6. Gently fold the floured peaches into the batter using a spatula.
  7. Using a cookie scoop, drop 12 equal mounds of batter onto the prepared baking sheet, spacing them 2 inches apart.
  8. Combine 2 tbsp coarse sugar and 1/2 tsp cinnamon, then sprinkle the mixture evenly over the top of each batter mound.
  9. Bake for 25 minutes or until the edges are mahogany-colored and the tops are golden brown.