These no added sugar pancakes are gluten free, soft and delicious. The sweet roasted apricot topping pairs perfectly with fresh tart sour cream and nutty pancakes to make a decadent breakfast or summer dessert.
- 6 apricots, stoned, halved and each half sliced into 4
- coconut oil and an optional drizzle or rice syrup or raw organic honey, for roasting
- handful flaked almonds
- 75 g (1/2 cup) buckwheat flour
- 75 g (1/2 cup) gluten-free plain flour (or use plain/all-purpose flour or more buckwheat)
- 1 tablespoon (gluten-free) baking powder
- pinch salt
- 1 teaspoon ground cinnamon
- 1 medium egg
- 100-125 ml (1/3-1/2 cup) milk
- 125 ml (1/2 cup) sour cream
- 1 teaspoon sugar free vanilla extract
- extra sour cream, to serve
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Preheat the oven to 190C/375F/gas 5. Place the apricot slices in a roasting dish, drizzle with coconut oil and syrup or honey (if using), then scatter over the flaked almonds and roast for 30 minutes, until the apricots are soft and golden and the almonds are toasted.
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Meanwhile, make the pancake batter by whisking the flours, baking powder, salt and cinnamon in a large bowl. In a separate bowl or jug, mix the egg, milk, sour cream and vanilla, and whisk into the flour mixture until it makes a smooth thick batter.
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Heat some olive or coconut oil or butter in a large frying pan over medium heat. Pour the batter in in roughly 1/4 cup (3 tablespoon) circles and cook the pancakes for 2-3 minutes until bubbles start to appear on the surface, the flip and cook another couple of minutes until cooked through and golden. Repeat with the remaining batter, then serve the pancakes with the roasted apricots and extra sour cream. A little drizzle of rice syrup adds an extra sweetness and decadence to it and is fructose free!