Apricot Raspberry Pancakes (Vegan, Gluten-free, Fruit-Sweetened, Oil-free)
As always, this pancakes recipe is vegan, gluten-free and once again oil-free For sweetening I have used dried apricots. This will also work well with other dried fruits, like dates or even figs. Please be aware that these pancakes are not overly sweet. I served them with a creamy vanilla sauce and it was perfect!
Course Pancakes
Cuisine German
- 150 g dried apricots
- 400 ml water or more if needed
- 1/2 teaspoon vanilla
- 120 g white rice flour
- 50 g buckwheat flour
- 1 tablespoon psyllium fiber husk
- 1 teaspoon baking powder
- 1 cup raspberries
Blend apricots, vanilla and water in a powerful blender until smooth and creamy.
Mix the remaining ingredients (but the raspberries) in a bowl. Preheat a good non-stick frying pan.
Then pour the apricot mixture into the bowl with the dry ingredients and stir to combine. The dough should be fairly creamy. Gently fold in the raspberries.
Place even scoops into the frying pan and cook on medium/low heat for approx. 10 to 15 minutes. Then flip and cook until the other side turns golden brown.
Keyword Apricot, fruit-sweetened, oil-free, Pancakes, Raspberry