These recipes are made with coconut flour - which means this recipe is gluten free! While coconut flour can be tricky to work with but adds a whole new flavour dimension.
Preheat the oven to 180°C/gas mark 4 and butter a large baking dish.
To make the apricots, put them cut-side up in the prepared dish. Sprinkle over the lemon zest and juice, add 2 tablespoons water and tuck in 6 sprigs of thyme. Mix the maple syrup with the vanilla extract and drizzle over the apricots. Bake for 15–20 minutes until tender. Remove from the oven and turn the oven off. Put a plate in the oven to keep the pancakes warm while you make them.
Meanwhile, put the eggs in a bowl and add the coconut oil, honey and vanilla extract. Mix together well. Stir in the coconut milk and buttermilk. In another bowl, mix together the coconut flour, baking powder, bicarbonate of soda and salt. Add the egg mixture to the dry ingredients, stirring gently. The batter will be thick and fluffy.
Melt a little butter in a large non-stick heavy frying pan over a medium heat. Add 2 tablespoons of batter for each pancake and flatten slightly. Cook as many pancakes as will fit at one time. Cook for 2 minutes or until the underneath is lightly golden, check by using a spatula, as the batter won’t bubble.
Flip over carefully and cook for a further 1–2 minutes until golden. Keep the pancakes warm, and repeat with the remaining batter, adding more butter to the pan as necessary. Serve warm with the apricots and extra maple syrup for added indulgence.
Recipe from 'Flipping Good!: Pancakes From Around The World' by Saudi Pigott. Published by Kyle Books (RRP $AU19.99).