This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! :) MMM,…
Yumm!
Recipe: For 13 smaller pancakes
Ingredients:
* For the spelt pancakes:
75 gr white spelt flour
75 gr wholemeal spelt flour
20 gr baking powder
1/4 teaspoon sea salt, ground finely in pestle & mortar
2 teaspoons coconut sugar
400 ml unsweetened soy milk
* For the cardamom scented sticky caramel figs:
6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!
1/4 teaspoon ground green cardamom
1 tablespoon of water
2 tablespoons coconut sugar
1 teaspoon sherry vanilla extract
To fry: canola oil
Method:
1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!
2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.
3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! ;) MMM,…
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Filed under: Breakfast, Dairy - Free, Dessert, Egg - Free, Vegan, Vegetarian
