Figs are in season and I can’t help but pile up them into my arms by the boxes full each time I visit the supermarket. The alluring purple skin encapsulating a delicate mystery of supple, pink flesh intrigues me every time. In honour of their figgy splendor, I had to look the part, and dressed appropriately for my fig and walnut feast. Brighten up your morning (or any time of day) with these heavenly gluten free pancakes.
Gluten Free Fig & Walnut Pancakes
*Of the gluten free flours I have tried, my favourite is Pamela’s Ultimate Baking and Pancake Mix
1 cup Pamela’s Baking/Pancake Mix
1 large egg
3/4 cup water
1 Tblsp oil
a large handful of chopped walnuts
6 medium figs, cut half-way down in quarters
honey and maple syrup
yoghurt to finish
Preheat oven to 350F.
Place figs bottom side down in a baking tray and dollop with butter and drizzle with honey. Place in the oven for 20mins until golden.
Combine the pancake mix, egg, water, and oil in a bowl. Add the chopped walnuts and incorporate into the mixture.
Put a large frying pan on medium-high, and put a dollop of butter or oil (or both) into the pan. Pour large spoonfuls of the mixture onto the pan to make the pancakes. Fry for about 5mins a side.
Pile 3 pancakes on a plate, top with roasted figs, walnuts, and honey or maple syrup, and a dollop of yoghurt.
Makes about 6, 4 inch pancakes.
I made these pancakes wearing… Nicholas Kirkwood boots and an African print shirt from Senegal.