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Yam Flour Pancakes with Apricot Compote


Pancakes are one of my favorite Breakfasts, easy and quick to make but in my opinion best with Apricots. Apricot marmalade, fresh apricots and apricots compote has become a perfect combination for me. The Compote can be made with any seasonal fruit available all you will need is water, sugar and a fruit of your choosing.


Yam Flour has become one of my favorites to use when baking, different to corn flour or maize flour, yams has a tangy taste. But for some reason for the past months I have been obsessed with eating pancakes every once in a while. The only obvious reason must be the fact that I am away from home and pancakes remind me of breakfasts at home.


Yam Flour Pancakes with Apricot Compote


A Sweet Point of View

Prep time:

10 mins

Cook time:

30 mins

Total time:

40 mins



Easy Pancakes with a twist of Yams Flour and added homemade Apricot Jam.


  • For the yams flour pancake:

  • 250 g Yams flour

  • A pinch of salt

  • 1 teaspoon baking soda

  • ½ teaspoon of soda

  • 120 g of fine birch sugar

  • 120 ml of coconut milk

  • 30 ml of vegan cream

  • 1 tablespoon of vegan margarine or sunflower oil for frying

  • For the apricot compote

  • 100 g fresh apricots

  • 65 g birch sugar

  • Juice of half a lime


  1. For the pancakes mix all ingredients. The dough should be a bit tough and thick and blow. Then

  2. Lightly heat the butter or sunflower oil in the pan and place a large spoonful of dough in the pan

  3. Lay and spread until a round pancake shape forms. Both sides fry until they are golden brown.

  4. For the apricot compote, wash the apricots and core them. The apricots then in a pot with the

  5. Slowly heat the sugar and lime juice low. The finished pancakes then with the

  6. Preserve apricots compote and enjoy.

  7. Difficulty

  8. Light