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.


  • 4 large eggs

  • 2 tablespoons coconut oil, melted

  • 1 tablespoon honey

  • 1 teaspoon vanilla extract

  • 100ml coconut milk

  • 200ml buttermilk

  • 75g coconut flour

  • 2 teaspoons baking powder

  • 1 teaspoon bicarbonate of soda

  • ¼ teaspoon salt

  • 30g butter, for cooking

  • For the apricots

  • 12 apricots, halved and pitted

  • zest of 1 lemon and juice of ½ lemon

  • 6 sprigs of thyme

  • 1 vanilla pod, broken in half

  • 3 tablespoons maple syrup, plus extra to serve

  • 1 teaspoon vanilla extract


  • 1.

    Preheat the oven to 180°C/gas mark 4 and butter a large baking dish.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 458kj
  • Fat Total 26g
  • Saturated Fat 18g
  • Protein 13g
  • Carbohydrate 44g
  • Sugar 27g
  • Sodium 720mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from 'Flipping Good!: Pancakes From Around The World' by Saudi Pigott. Published by Kyle Books (RRP $AU19.99). 

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