Easy Apricot Pancake with Verbena and Lavender

Living a healthy lifestyle is not only about food. 💚 The toxic substances in your environment can sabotage your health journey and prevent you from reaching desired results.

One of the things I really encourage people to do is checking what utensils they use for cooking. Anti adhesive pans were a hit decades ago but I never use them. Why? When there are scratches on your pan, the toxic substances leach into your food. Stainless steal or cast iron is the best option. Cast iron is my preferred way of cooking as it is extremely durable, gets anti adhesive with time and can be put from the stove directly to the oven without changing the utensil. Very convenient for this apricot pancake with lavender and verbena! 🥞

Easy Apricot Pancake with Lavender and Verbena

Ingredients:

3 eggs 200 ml coconut milk (if desired infused with lavender and verbena - heat the milk with herbs until boil, then set aside from the stove and let infuse, covered, for 10 minutes. Before using the milk, discard the herbs) 90 grams flour (either einkorn or for gluten-free version a mix of sorghum, rice and coconut flour with 1 tsp psyllium husk) 2 tbsp coconut sugar

pinch of salt

Directions:

1. Preheat your oven to 200 degrees C.

2. In a cast iron pan, melt 1 tbsp butter or ghee, add halfed apricots and fry for a couple of minutes.

3. Add dough made from eggs, milk, flours, pinch of salt and coconut sugar. Pour the dough over the fruit and put the pan directly in the oven for 20 minutes.