Ingredients
Apricot Compote:
2 cups dried apricots
1/4 cup coconut sugar
1 tablespoon lemon juice
2 cups water
Pancakes:
1 ripe banana, mashed
1 cup unsweetened almond milk
2 tablespoons ground flax
1 cup shredded unsweetened coconut
1 cup oat flour or ground oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup fresh squeezed orange juice
Coconut oil, for cooking
Directions
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.
Nutrition Facts
Yields: 1 dozen 3 inch pancakes
Serving Size: 3 pancakes
Calories: 312
Total Fat: 11 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 343 mg
Carbohydrates: 52 g
Dietary Fiber: 8 g
Sugars: 24 g
Protein: 6 g