Almond, Fig and Ricotta Pancakes

 

This unique take on the traditional breakfast favourite is unreal!
Perfect for breakfast or as a sweet snack.
 

Ingredients:

Method:

  1. Combine almond meal, vanilla, egg, rice flour and baking power in a bowl.
  2. Add almond milk gradually, until batter is a runny consistency.
  3. Fold in ricotta. Set aside.
  4. Cut figs into quarters and place in baking dish. Drizzle with maple syrup & sprinkle with cinnamon. Place under grill (moderate heat) or in preheated moderate oven for 10-15 minutes or until golden and softened.
  5. While the figs are baking, cook the pancakes. Heat small frypan over medium heat and melt 2 tsp coconut oil. Add 1/3 cup of the batter, allowing it to spread out to the sides. Cook for 2-3 minutes each side or until golden on the underside and bubbling/set on top.
  6. Repeat with remaining mixture.
  7. To serve, stack pancakes, top with figs and pour over remaining syrup from cooking. Sprinkle with pistachios and add rose petals for garnish.
  8. Serve immediately!

Recipe by this week's #HarrisFarmFoodie @livforlife.

Ingredients for Almond, Fig and Ricotta Pancakes

Figs Black Fresh (each)

Product of Australia

$0.99 ea