Yam Flour Pancakes with Apricot Compote
Pancakes are one of my favorite Breakfasts, easy and quick to make but in my opinion best with Apricots. Apricot marmalade, fresh apricots and apricots compote has become a perfect combination for me. The Compote can be made with any seasonal fruit available all you will need is water, sugar and a fruit of your choosing.
Yam Flour has become one of my favorites to use when baking, different to corn flour or maize flour, yams has a tangy taste. But for some reason for the past months I have been obsessed with eating pancakes every once in a while. The only obvious reason must be the fact that I am away from home and pancakes remind me of breakfasts at home.
Yam Flour Pancakes with Apricot Compote
Author:
A Sweet Point of View
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Serves:
25
Easy Pancakes with a twist of Yams Flour and added homemade Apricot Jam.
Ingredients
For the yams flour pancake:
250 g Yams flour
A pinch of salt
1 teaspoon baking soda
½ teaspoon of soda
120 g of fine birch sugar
120 ml of coconut milk
30 ml of vegan cream
1 tablespoon of vegan margarine or sunflower oil for frying
For the apricot compote
100 g fresh apricots
65 g birch sugar
Juice of half a lime
Instructions
For the pancakes mix all ingredients. The dough should be a bit tough and thick and blow. Then
Lightly heat the butter or sunflower oil in the pan and place a large spoonful of dough in the pan
Lay and spread until a round pancake shape forms. Both sides fry until they are golden brown.
For the apricot compote, wash the apricots and core them. The apricots then in a pot with the
Slowly heat the sugar and lime juice low. The finished pancakes then with the
Preserve apricots compote and enjoy.
Difficulty
Light
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