“These delicious pancakes are one of my favourite things to whip up on a lazy Sunday morning. Loaded with lots of antioxidants from fresh seasonal berries combined with the delicate sweetness of beautiful figs, I’m sure that they will become a staple of yours as well! Oh and they are wheat and dairy free too.”


  • 1 cup spelt flour
  • 1 cup almond meal
  • 1 cup coconut water
  • 3 free range, organic eggs
  • 1 cup of fresh, seasonal mixed berries (I used strawberries and blue berries)
  • 4 – 6 figs, cut into quarters
  • Organic fig syrup (Rosnay Organic make a beautiful one)


  1. Sift spelt flour into a large mixing bowl.
  2. Add almond meal, eggs and coconut water.
  3. Whisk well ensuring that there are no lumps in your mixture.
  4. Heat a large non-stick pan to medium heat.
  5. Place small amounts of the mixture into the pan.
  6. Cook for 1 – 2 minutes before flipping (or until golden on each side).
  7. Repeat until all pancakes batter is used.
  8. Layer with berries, figs and then drizzle with some fig syrup (you could use maple syrup here if you preferred).

Variation – mix some organic ricotta with a little honey or fig syrup and spread between your pancakes. It’s delicious!