Apricot and Oat Pancakes
Ingredients
- 120 g or 1 1/4 cups oats
- 1 tsp baking soda
- 2 tsp coconut sugar
- 1/2 tsp ground tonka or vanilla
- 1 pinch of salt
- 240 ml or 1 cup plant mylk
- 4-5 apricots
Preparation
Add all dry ingredients to a mixer and blend into a fine powder. Add plant mylk and mix again until well combined.
Cut apricots into 1 cm thick slices.
Heat a little coconut oil in a large pan. Once oil is hot, pour the batter into the pan (2-3 Tbsp per pancake). Place 2 apricot slices on each pancake. Flip pancake when bubbles start to form on top.
Serve with a drizzle of date or maple syrup.
