Ingredients

• 3 Eggs room temperature
• 1/3 cup Dark Brown Sugar packed
• 3/4 cup Whole Milk
• 1/2 tsp Vanilla
• 2 tsp fresh Lemon Zest
• 3/4 cup Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Kosher Salt
• 4 Tbsp Unsalted Butter
• 2 1/4 cup Peaches fresh or frozen
• 1 Tbsp Honey

• 1/3 cup Sliced Almonds toasted
• 1 Tbsp Powdered Sugar
• Lemon Wedges
• Whipped cream

Instructions

1. Preheat the oven to 425°F. Combine the eggs, brown sugar, whole milk, vanilla and lemon zest in a small mixing bowl and whisk until smooth.
2. In a separate medium sized mixing bowl, combine the Gluten Free 1-to-1 Baking Flour and salt. Pour the milk mixture into the dry and whisk just until combined and smooth.
3. Heat your cast iron pan on medium heat and add the 4 tablespoons of butter. Once melted, add the 2 1/4 cups peaches and 1 tablespoon of honey. Saute the peaches for several minutes until they start to slightly soften and take on some color, about 2-3 minutes. (Note: If using frozen peaches, cook for 7-8 minutes.)
4. Pour the batter over the peaches and immediately transfer the pan to the preheated oven. Bake until a deep golden brown and slightly rumpled looking, about 20-25 minutes.
5. Remove the pancake from the oven and garnish with toasted almonds and powdered sugar. Add a good squeeze of fresh lemon juice.
6. Slice the pancake into wedges and serve warm with whipped cream.