Apricot Pancakes

Did you know this Saturday is Valentine's Day? If you didn't you probably haven't been anywhere near a shopping centre, catalogue or tv lately.  For us it's altogether too close to our anniversary to be a big deal in the gift department, but that doesn't mean I ignore it completely. In case it wasn't already obvious one of my favourite ways to indulge in special occasions is through food. 

I'll be honest I did attempt some cute heart-shaped cookies to put up here but of all the baked goods they are my nemesis, never quite up to the ideal that forms in my head before baking them. So instead I've put together one of my reliable breakfast favourites pancakes, and sweetened them up naturally with apricots for you and your sweetheart. Of course if you wanted it would be super easy to make these in a heart shape in honour of the day.

Hope you have a lovely, loving Valentine's day. xx

Apricot pancakes via Lila Wolff

Ingredients:

  • 1 egg
  • 375ml Almond milk
  • 1 teaspoon vanilla extract
  • 300 grams Self Raising flour
  • 1/2 teaspoon bicarbonate soda
  • 3 tablespoons honey
  • 250 grams very ripe apricots
  • coconut oil for frying

Optional:

  • Coconut cream
  • Maple Syrup

 

 

 

Method:

Halve, peel and de-seed apricots, if apricots are not really ripe and soft, chop them into small pieces. 

In mixer combine flour and bi-carb soda.

Add almond milk, vanilla, honey, eggs, and apricots mixing thoroughly in between each addition. 

Warm frypan to medium heat and use small amount of coconut oil to grease the pan. 

Using roughly 1/4 cup of the mixture for each pancake, cook until bubbles appear on surface, flip and cook for approx 3 minutes or until cooked through, remove to plate to serve.

Optional, drizzle with coconut cream and maple syrup, so dramatically delicious.