I may be sorry to see summer go, but I also love this time of the year, itâ€™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 bluesâ€¦
Itâ€™s also around this time that I see figs at the market; beautiful, luscious and intriguing, figs have always fascinated me.
We didnâ€™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 donâ€™t always know what to do with them â€“ one day I think Iâ€™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; theyâ€™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, itâ€™s Joni Mitchell singing â€˜a case of youâ€™, I lean back and smileâ€¦
Whole Wheat Pancakes and Figs
- 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
- 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