apricot oven pancake
 
Prep time
Cook time
Total time
 
This apricot oven pancake will have you rethinking your classic pancake. Made with a crispy, browned puffy crust and a sweet tangy interior. Serve with a modest dollop of sour cream.
Author:
Serves: 8
Ingredients
  • 2 Tablespoons of cut butter, plant-based
  • 4 eggs, lightly beaten
  • ⅔ cup of spelt flour
  • ⅔ cup of Almond milk
  • ¼ teaspoon pink sea salt
  • ½ cup plant-based butter
  • ⅓ cup of packed coconut sugar
  • 10 Apricots, sliced (see apricot photo for approximate size)
  • 2 Tablespoons of organic Apple juice
  • Powdered sugar (optional)
  • Sour cream (optional)
Instructions
  1. Preheat the oven to 400 degrees. Place 2 tablespoons of butter in a 12-inch skillet. Melt butter for 2-3 minutes. Remove from heat. Evenly swirl to distribute butter in skillet.
  2. In a medium bowl, add eggs, flour, milk, and salt. Whisk until smooth. Once whisked, pour the batter into the skillet. Bake for 20-25 minutes until pancake is puffy and golden brown.
  3. To create the sauce, in a small saucepan melt and stir ½ cup of butter, add brown sugar over medium-high heat until melted.
  4. Add apricots to the butter and brown sugar mixture. Cook for 2-3 minutes until heated thoroughly.
  5. Gently stir throughout. Stir in apple juice until heated through.
  6. To serve, sprinkle with powdered sugar, and a dollop of sour cream. Cut into 8 slices. ENJOY!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/apricot-oven-pancake/