Whole Wheat Pancakes and Figs
I may be sorry to see summer go, but I also love this time of the year, it’s mellower with the slight breezy smell of autumn in the air.
The evenings are cooler and sky at sunset creates vivid shades of oranges, pinks and blues…
It’s also around this time that I see figs at the market; beautiful, luscious and intriguing, figs have always fascinated me.
We didn’t have figs when I was growing up but my mom used to tell us the parable of the fig tree when we were little. I think it was her way of assuring us that things would get better.
I felt an affinity for the fig tree then, and I knew its fruit would be special.
I only tried figs recently.
I make sure to grab a few figs whenever I see them, I don’t always know what to do with them – one day I think I’ll get enough to try a nice fig compote, but for now I just eat them raw.
I like their soft honeyed ripe taste and sweet aroma; they’re so good with pancakes.
I always make these pancakes with figs; rustic whole wheat pancakes with delectable figs and a dollop of tart jam.
The pancakes have flavours of coconuts, nutmeg and cinnamon, an essence that works well together, and the succulent figs tastes like honey and peaches.
I made a batch of whole wheat pancakes and figs for breakfast this morning.
I ate in bed, reverent, savouring each bite and the cooler morning, in the background I hear the strings of a guitar, it’s Joni Mitchell singing ‘a case of you’, I lean back and smile…
Perfection!
Whole Wheat Pancakes and Figs
INGREDIENTS
- 1 cup whole wheat flour
- 2 tablespoons coconut flakes (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- A pinch of cinnamon
- A pinch of salt
- 1 ripe banana, mashed
- 1 tablespoon maple syrup
- 1 cup almond or coconut milk
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
DIRECTIONS
- Combine flour, coconut flakes, baking soda, nutmeg, cinnamon and salt in a large bowl and mix
- In a separate bowl, mix banana, maple syrup, almond milk, olive oil and vanilla extract
- Add to the try dry ingredients and whisk until well combined
- Add a little more milk if batter is too thick; it should be pourable but not too runny
- Heat a lightly oiled skillet or frying pan, ladle or pour batter (3 – 4 tablespoons per pancake) into pan
- Cook for a minute or two, flip over when bubbles appear on top and cook for another minute or so
- Top with fresh figs, a dollop of jam/preserve and a drizzle of your favourite syrup
- Enjoy!
