Banana Oat Pancakes with Apricot Compote

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