Choc chip Pancakes with Figs, Salted Caramel and Walnuts

Despite not having much of a sweet tooth, I have always had a soft spot of pancakes – Especially the fluffy and pillowing american ones.

Here they provide a soft and welcoming base for all the wonderful accessories on top. Soft, ripe figs, pan fried until molten inside and lightly glazed with sour pomegranate molasses to cut through their natural sweetness. This offset with creamy greek yoghurt, toasted walnuts for crunch and a natural salted caramel sauce – made with my new favourite ingredient – coconut jam. Which can easily be swapped for a homemade dulce de leche (if you can find it) or alternately a chocolate sauce, if you prefer.

Choc chip Pancakes with Figs, Salted Caramel and Walnuts, Tess Ward, Breakfast, brunch, wheat free, pancake, recipe, easy, simple, fast, healthy

Choc chip spelt pancakes with figs, salted caramel sauce and walnuts

This is the ultimate sunday brunch breakfast. Best enjoyed with endless cups of tea and great company.

Serves 4

  • 175g buttermilk, or plain natural yoghurt
  • 2 medium eggs
  • 30g coconut palm, or light brown sugar
  • 1/2 teaspoon ground cardamom
  • 150ml almond milk
  • 175g white spelt flour
  • 25g arrowroot, or cornflour
  • 1 tsp bicarb
  • 100g 70% cocoa solids chocolate, divided and finely chopped
  • fine sea salt
  • coconut oil/butter, for frying

For the caramel and topping

  • 6 tbs coconut jam
  • 200ml almond milk
  • 1/2 teaspoon ground cardamom
  • 3 ripe figs
  • 2 tbs pomegranate molasses
  • 150g coconut yoghurt
  • 75g roasted walnuts, crushed
  • bee pollen, to serve


Beat the 175g of buttermilk with the eggs, the sugar, half the cardamom and half the milk, stir in the flour, arrowroot and baking powder, and mix until smooth, then fold through the chocolate and a big pinch of salt.

Lightly butter a hot frying pan and spoon in dollops of batter – aim for pancakes of 8-10cm in diameter.

Cook until the edges set but the centre is still a little runny, then flip over with a spatula. Cook the other side until the middle domes slightly, remove with a spatula and repeat with the remaining mixture.

Meanwhile make the sauce by adding 200ml almond milk to a pan with the remaining half teaspoon of cardamom and the coconut jam. Heat and mix, until the mixture comes together and reaches the texture just a little thicker than double cream, then remove from the heat.

Slice the figs into quarters and place them in a frying pan. Cook the figs on each side for 2-3 minutes until they golden slightly and then add the pomegranate molasses. Move the figs in the pan, ensuring to coat them in the molasses and then remove the pan from the heat.

Layer up the pancakes in a stack. Top with a heaped tablespoon of coconut yoghurt and then drizzle over the coconut jam sauce. Arrange 3 pieces of fig on each and top with the crushed walnuts and a teaspoon of bee pollen


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