Feeling bold today? I sure was.
I really love making pancakes. I really, really LOVE making pancakes. This morning was different. I’m usually swept off my feet by adding a little bit of butter and some premium maple syrup on top. I was feeling extra feisty and wanted to take an adventure into my freezer. I’ve had frozen fruit in there that hasn’t been touched in months. What better time then NOW to utilize some of those frozen berries?
Recently, I have become infatuated with black figs. It all started when I mistook them for dates at the market and bought a nice, big batch. How did I do that you ask? I couldn’t even tell you… I must have both had my glasses off and stopped utilizing my brain on that shopping trip. Thank goodness I did though. They are so dang good. I like to eat them by the handful, and no I don’t really know much about portion control with them.
Anyways, I decided I want to make a berry dip/topping for these pancakes. I prefer my pancakes mostly egg based. I like to be able to eat a nice, big and beautiful stack all at once. When I use too much flour, I am not able to do so. So, I busted out of my Nutribullet blender, frozen raspberries, black figs and began experimenting. Here is what I came up with:
Coconut Pancakes with Fig and Raspberry Topping
Light and fluffy gluten-free coconut flour pancakes topped with a gorgeous naturally sweetened fig and raspberry puree! Serve them right off the griddle with the raspberry-fig topping OR with a slab of butter and some maple syrup/honey.
- 1/2 cup coconut flour I recommend Tropical Traditions brand
- 1 cup canned coconut milk full-fat
- 4 eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut shreds
- 2 tablespoons maple syrup or raw honey
- 1 teaspoon baking soda
- pinch fine sea salt
- coconut oil or grass-fed butter to coat the griddle
Raspberry Fig Topping:
- 8 dried black figs
- 1/2 cup frozen raspberries
- 1/4 cup coconut cream
- 1/2 - 1 teaspoon Grade B maple syrup
- 1 tablespoon unsweetened apple sauce
- First, prepare the topping. Combine the figs, frozen raspberries, coconut cream, maple syrup and unsweetened apple sauce in a blender or food processor. If the mixture appears too thick for your liking, add a few teaspoons of hot water, until the desired consistency is reached.
- Whisk the eggs together in a medium-sized bowl until frothy. Mix in in the maple syrup, vanilla extract and milk until well combined.
- In a separate bowl, mix together the coconut flour, baking soda and sea salt. Slowly add your wet ingredients into the flour mixture. Make sure there are no major lumps, and everything is well incorporated.
- Heat up your griddle or large non-stick frying pan on medium heat. Add enough coconut oil or butter to coat the surface well.
Use an ice cream scoop to ladle your pancake mixture into the pan. Make sure each pancake is about 2-3 inches in diameter. You want them nice and thick, trust me! Cook each pancake for a few minutes, until you can see a golden-brown crust forming on the bottom. Now, flip each one and cook for a few more minutes on the other side.
Serve these pancakes right off the griddle with the raspberry-fig topping OR with a slab of butter and some maple syrup/honey. They are delicious plain as well!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.