Ingredients

The following ingredients have 4 Servings
  • 2 cups dried apricots
  • 1/4 cup coconut sugar
  • 1 tablespoon lemon juice
  • 2 cups water
  • 1 banana (ripe, mashed)
  • 1 cup almond milk (unsweetened)
  • 2 tablespoons ground flax
  • 1 cup coconut (unsweetened, shredded)
  • 1 cup oat flour (or ground oats)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup orange juice (fresh squeezed)
  • coconut oil (for cooking)

Instruction

  • First, make the apricot compote by combining all of the ingredients in a small saucepan. Bring to a boil, reduce to a simmer, and let cook while you make the pancakes, about 20 minutes.
  • Combine the banana, almond milk, and flax in a large bowl. Stir to combine and allow to sit for 5 minutes.
  • Combine the coconut, oat flour, baking powder, cinnamon, and salt in a medium bowl. Add this to the banana mixture and stir. Add the orange juice and stir until well combined.
  • Heat a cast-iron skillet or griddle over medium heat. Add a teaspoon of coconut oil. Drop the pancake batter by spoonfuls, flattening with a spoon. Cook on both sides for 2-3 minutes, until golden brown.
  • Serve the pancakes warm, topped with the apricot compote.