All weekend I was trying to figure out what in the world to make with these apricots my mama brought me from her tree. Every time my darling parents come to visit, it's like a fruit and vegetable explosion in my house. Seriously, I could host a farmers market out of my house and still have extra for myself. If my mom's reading this... thanks for the apricots mom!
The inspiration for pancakes came from my Instagram feed. Honestly, there were so many mouth watering pancake recipes on there, it's insane! Especially ones packed full of protein powder for a quick boost for your morning workout session. But this one is for my Paleo people and I packed it full of healthy fats! The tanginess of the apricots with the creaminess of the coconut butter and the fluffiness of the coconut flour pancake, it's like a foodgasm in your mouth. Yes, I said it... foodgasm!
4 apricots, pitted, halved
1/2 c. filtered water
2 tbs. lemon juice
3 tbs. maple syrup (or honey, or 1/2 tbs. stevia)
1/2 c. coconut flour
1 tsp. baking soda
1/4 tsp. sea salt
3 eggs, beaten
1 cup coconut milk (full-fat preferred)
zest of 1 lemon
3 tbs. maple syrup (or honey, or 1 tbs. stevia)
2 tbs. coconut manna, melted
1 tsp. vanilla extract
Yields ~ 6, 4" pancakes
Mix together the dry ingredients, coconut flour, baking soda, and sea salt. In a separate bowl, beat the eggs, coconut milk, lemon zest, and sweetener of choice. Combine together the dry with the wet, whisking diligently. Coconut flour tends to clump up when it gets in contact with liquid. So you need to prevent this from happening by consistently whisking. I sprayed my griddle with coconut oil spray and laddled about 1/3 c. of batter onto the griddle.
After each pancake was cooked, I spread about 1/2 tbs. of the apricot compote on top. Do this as you layer them up. Drizzle melted coconut butter (mixed with vanilla extract) on top.