Yes yes yes to these pancakes! I love them so much that I’ve been making them most weekends just to feel warm and cosy and more autumnal. I’d never tried figs until around a month ago – the first time I ate them they were fresh so weren’t overly sweet. However I roasted them for this recipe and what a difference! They’re sweet, sticky and have such a vibrant colour. Served with homemade almond butter, coconut yogurt and a sprinkle of crumble – it’s autumn on a plate.

Making your own nut butter is probably THE loudest thing you can do. It’s so simple to make though – once the ingredients are in the food processor it takes around 20mins to turn into a silky nut butter, plus you can leave it to do it’s thing (apart from the occasional scrape along the sides). I put my food processor in another room so it doesn’t annoy everyone – 20mins of non stop processing can be quite irritating!

Ingredients
Serves 2

PANCAKE MIX
– 1 cup GF oats (100g)
– 2 ripe bananas
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp maca powder
– 1 tsp baking powder
– 2 eggs
– 2 tbsp coconut oil, plus extra for frying

ALMOND BUTTER
– 2 cups whole almonds (300g)
– 1 tsp cinnamon

ROASTED FIGS
– 1 fig, sliced
– honey

TOPPINGS
– coconut yogurt
– sprinkle of salted caramel crumble by The Department of Breakfast

Method 
Preheat oven to 180C/365F/gas mark 4

Roast the almonds in the oven for 10-15 mins until warm to touch – this helps release the oils. Place almonds and cinnamon in a food processor and blend until smooth and silky. You may need to scape the sides a couple of times to make sure everything’s mixing together. Be patient, it’ll eventually turn silky smooth!*

Place the sliced figs on a baking tray, drizzle a bit of honey over the top and roast in the oven for 20 mins.

Meanwhile melt 2 tbsp of coconut oil on the hob or in a microwave until melted. Then blend all the ingredients for the pancake mix in a blender until smooth.

Pop in the fridge for 10mins to firm up.

Heat a little bit of coconut oil in a frying pan and spoon 1-2tbsp of pancake mix into the pan. Smooth into a circle with the back of your spoon. Fry for 2-3mins on either side, or until they have small air holes and have started to colour. Repeat for the rest of the batter.

Stack your pancakes on top of each other, adding your coconut yogurt, roasted figs, almond butter and salted caramel crumble.

*I would recommend making the almond butter the day/night before so you’re not making everything at once.

I really want to experiment with festive pumpkin pancakes – what would you like to see me post on here? I’m taking Halloween requests now!