Gluten Free Apricot and Almond Pancakes

Whisk together the flour, sugar, eggs, milk and almond extract in a jug or bowl to make a smooth batter. This will make a crepe style pancake

While the mix stands, if you have big slices of dried apricots, chop into quarters so you have smallish but still good chunky pieces of apricot, you can buy bags of smaller pieces if you don't want to chop them. Throw about 3/4 into the batter mix and do the same with the almond flakes.

Heat a little oil in a frying pan, once hot add 1/4 of the batter to the pan and tilt the pan to coat, make sure you have some chunks in there, they may have sunk to the bottom of the batter.

Fry the pancake for one minute and then flip over, the apricots should stay in the batter as you flip. Fry for another 1 to 2 minutes then transfer to a plate, repeat with remaining mix, you should have 4 crepes by the end.

Top the pancakes with remaining apricots and almonds and drizzle maple syrup or honey over the top.