Coconut Pancakes with Apricot Roast

For the pancakes, pour coconut flakes onto a baking tray, spread evenly and roast in the oven at 180 – 200 °C with dry heat (not hot air!) for 3 – 5 minutes (this way the aroma comes out particularly well). Mix coconut flakes and milk preferably with a hand blender. Stir flour, oil, egg, yolk, salt and vanilla sugar into the coconut milk. Let this pancake dough rest for about 15 minutes. Meanwhile, wash apricots, halve, core and cut into wedges. Bring sugar, lemon juice, lemon zest, cinnamon stick and apricot brandy to a boil in a saucepan. Cover the apricot wedges and cook them in the syrup for a while. Bake pancakes in a non-stick pan. Place on preheated plates, spread apricot roast and fold pancakes into a triangle. Sprinkle pancakes with powdered sugar and garnish with a few quartered strawberries.

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