“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.”
Ingredients
- 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)
Method
- Sift spelt flour into a large mixing bowl.
- Add almond meal, eggs and coconut water.
- Whisk well ensuring that there are no lumps in your mixture.
- Heat a large non-stick pan to medium heat.
- Place small amounts of the mixture into the pan.
- Cook for 1 – 2 minutes before flipping (or until golden on each side).
- Repeat until all pancakes batter is used.
- 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!
