Recipes

Speculoos, Fig & Maple Pancakes

Traditional pancakes, but with one or two ingredients tweaked to give them a nutty + speculoos flavour! Topped with adorable mini soft dried figs, from my local Mediterranean supermarket, a haven for interesting ingredients. I sprinkled on some crumbled homemade speculoos (recipe coming very soon), toasted almond slivers and then drizzled maple syrup over the whole lot. Basically I took a load of my favourite flavours and threw them all onto a pancake!

Speculoos Pancakes with Fig & Maple Syrup

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Ingredients

  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • Beans from a vanilla pod
  • Pinch of salt
  • 1 teaspoon muscovado sugar
  • 2 large eggs (beaten)
  • 2 tablespoons coconut oil (melted and cooled)
  • 1¼ cups hazelnut milk
  • 1½ cups all-purpose flour
  • A little oil for frying

Instructions

1

Put all the ingredients into a blender and blitz. (Or to mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted coconut oil and milk)

2

Transfer to a jug so you can pour the batter into the pan.

3

Heat oil in a pan on the stove.

4

Pour batter onto pan and when the upper side of the pancake is bubbling, turn over and cook the second side for about 1 minute.

Notes

I normally turn the oven on low and keep the pancakes already made inside, covered with tinfoil to stop them drying.

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