Gluten-Free Vegan Poppy Seed Pancakes

By nnlester

Ingredients

• 1 cup full-fat canned coconut milk
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1/2 teaspoon almond extract
• 1 cup gluten-free all-purpose flour see note*
• 1 tablespoon baking powder
• 1 tablespoon poppy seeds
• 1/8 teaspoon sea salt
• 4 large ripe but firm figs quartered
• 2 teaspoons olive oil
• 2 teaspoons pure maple syrup
• 1/4 teaspoon ground cinnamon

Details

Servings 2
Preparation time 10mins
Cooking time 25mins
Adapted from theroastedroot.net

Preparation

Step 1

Instructions

Prepare the Pancakes:

Add all ingredients for the pancakes to a blender and blend until combined (note: if you don't have a blender, you can also use a hand mixer, or whisk by hand). The batter will be thick - this is normal!

Heat 1 to 2 tablespoons olive oil or coconut oil in a large skillet over medium-high. Measure a scant 1/4 cup of matter and pour onto the hot skillet. Note that the pancake batter won't spread the way regular pancake batter does, so you can use your finger or a spoon to shape it into a disc. Cook 1 to 2 minutes per side, until golden-brown and cooked through in the center. Repeat for remaining batter.

Top Pancakes with caramelized figs, roasted chopped almonds, pure maple syrup, and/or any other toppings you love.

Make the Caramelized Figs

Heat the olive oil in a small skillet over medium-high. Add the chopped figs, pure maple syrup, ground cinnamon, and a pinch of sea salt. Cook, stirring occasionally, until figs are deep in color and caramelize, about 5 minutes. Remove from heat and serve on top of pancakes!