Apricot and Oat Pancakes

Name: Apricot and Oat Pancakes
Total time: 20 min
Ingredients: 1 cup oat flour; 1 tbsp corn starch; 1 tsp yeast; 1 pinch salt; 1 tsp cinnamon; 1 tsp agave syrup; 1 cup plant-based milk; 2 unit apricot; 1 tbsp olive oil

Leire Gamboa

“If you have apricots at home or you've run out, it's time to stock up. These apricot and oat pancakes are a super way to start your day and taste like a meal you'd get at a restaurant.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

apricot

2 units

Pantry ingredients

oat flour

1 cup

corn starch

1 tbsp

yeast

1 tsp

salt

1 pinch

cinnamon

1 tsp

agave syrup

1 tsp

plant-based milk

1 cup

olive oil

1 tbsp

Instructions

In a small pot place the washed and sliced apricots with a teaspoon of agave syrup or honey. Once they're tender blend them in your blender.

Add the rest of the ingredients into the blender and blend well.

Add a few drops of oil into a small skillet. Once hot, add some of the batter to the middle and let it spread out in the pan to form a nice circle.

Once you see that the top has sprouted bubbles, it's time to flip the pancake with a spatula. Let it cook on the other side. Once it reaches the color to your liking, remove from the pan and repeat. Make as many pancakes until the batter runs out.

For the topping, if you'd like, you can put your favorite fruits or other pancake toppings (we placed apricots, blueberries, dehydrated banana, puffed spelt, pistachios and some agave syrup or honey to sweeten it).