Peaches, for juicy sweetness, and pine nuts, for unexpected texture and flavor.  You can make them extra purdy by arranging the peaches just so on each little pancake. 

This recipe continues to prove that whole grain flour can be used in place of the refined stuff in almost every circumstance, with a few tiny tweaks.  e.g. When subsituting with better flour in a baked good recipe (be it pancakes, muffins, etc.), try adding a little more baking powder to increase the fluffiness of the dough.   

Prep Time: 10 Minutes
Cooking Time:  5 Minutes
Yield:  4 Servings
Ingredients:
1 ½ Cups Whole Wheat Four
2 ½ Tsp Baking Powder
½ Tsp Sea Salt
1 Egg
1-3/4 Cups Milk, dairy or non-dairy
2 Tbsp Agave Nectar, Maple Syrup or Honey
1 Tsp Vanilla Extract
2-3 Ripe Peaches, pit removed and sliced thinly
1/2 Cup Pine Nuts, toasted in a hot, dry pan until golden

Combine flour, baking powder or sea salt by sifting or whisking together.  In a small bowl, whisk together egg, milk, sweetener and vanilla.  Pour wet ingredients into dry ones, stirring just until combined and no more.  Gently fold in pine nuts.  Preheat a lightly greased pan over medium heat.  Drop batter in ¼ cup blobs into a heated, greased pan.  Lay peach slices onto face-up side of pancakes, to taste and in a way you find aesthetically pleasing.  Flip when bottom is lightly browned and bubbles are rising up through the pancake.  Then cook until other side is browned and peaches look sort of grilled.  Serve immediately with a dash of real maple syrup.