Spelt flour pancakes with roasted apricots

Ingredients

For 1 serving

• Spelt flour50 g
• Baking powder4 g
• Rice milk100 ml
• Sunflower oil1 teaspoon
• Apricots3
• Maple syrup2 teaspoons
• Sunflower seeds10 g

Contains: gluten,

In season: June – July

Method

1. In a bowl whisk the spelt flour and baking powder with the rice drink until you have a thick, smooth batter.
2. Wash the apricots, halve them and remove the stones.
3. Heat a non-stick pan over medium heat, add the apricots cut side down with the maple syrup and sear them for 3 minutes, until soft and caramelised on top; set aside.
4. Wipe the pan, grease it lightly with the oil using kitchen paper and cook a small ladle of batter at a time, 2 minutes per side, until the pancakes are golden and puffed.
5. Serve with the warm apricots and sunflower seeds.