I have to admit that I wasn’t always a pancake fan, but then I guess the pancakes I refer to were more of a crepe style scenario and the extent of the toppings available pretty much ended with lemon, sugar or chocolate spread.
Now these pancakes are probably as far from those originals as you could possibly get!
Enchantingly light, delicate in flavour and absolutely bursting at the seams with health promoting nutrients and fibre, they’re also low in sugar and rich in plant based protein.
Served with a generous drizzling of sumptuous nut butter, plus an extra tantalising texture of chopped nuts if you wish, they are the absolute dream in all things stack related and can easily be made in advance and frozen for quick snacks or midweek breakfasts on the run 🙂
Makes 1 stack
FOR THE PANCAKES
- 1/2 baby banana
- 1/4 cup baked sweet potato
- 2 large organic eggs
- 1 cup spinach
- 1/2 teaspoon baking powder
- 2 heaped tablespoons tiger nut flour
- 1 tablespoon unsweetened cashew milk
- 1 large ripe fig
- Extra fresh figs
- 1-2 tablespoons organic nut butter or coconut yoghurt
- 1 tablespoon chopped nuts
- Add all the pancake ingredients except the fig to a food processor or high speed blender and purée until smooth.
- Slice the fig and heat a non-stick pan on a medium heat. Spoon 2 tablespoons of batter per pancake into the dry pan, add a slice of fig to the centre of each and press down lightly.
- Leave to cook slowly on a low heat until bubbles start to appear on the surface and the edges begin to firm. Flip carefully and cook for another minute or so until springy when pressed.
- Repeat with the rest of the mix then serve drizzled with your favourite nut butter, a sprinkle of nuts and extra fig slices alongside.