Fat Almond Pancake With Boozy Fig Sauce. Recipe

Name: Fat Almond Pancake With Boozy Fig Sauce.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fat almond pancake (slightly adapted from Green Kitchen Stories, http://www.greenkitchenstories.com/fat-almond-pancake/)); 5 eggs; 2 1/2 cups unsweetened almond milk; 1 teaspoon pure vanilla extract; 1 cup almond flour; 2 tablespoons buckwheat flour; 1 teaspoon baking powder; 1 pinch sea salt; Boozy fig sauce; 1 teaspoon butter; 1 pound fresh figs, chopped; 1 pinch sea salt; 1 cup red wine (like Cabernet)

Servings: persons

Fat almond pancake (slightly adapted from Green Kitchen Stories, http://www.greenkitchenstories.com/fat-almond-pancake/))
5 eggs
2 1/2 cups unsweetened almond milk
1 teaspoon pure vanilla extract
1 cup almond flour
2 tablespoons buckwheat flour
1 teaspoon baking powder
1 pinch sea salt
Boozy fig sauce
1 teaspoon butter
1 pound fresh figs, chopped
1 pinch sea salt
1 cup red wine (like Cabernet)

1
Place an 8x8-inch baking dish inside the oven, and then set to 450u00b0F. In a large bowl, whisk the eggs until they are light and fluffy, then add the almond milk and vanilla, and whisk a bit more. Add the flours, baking soda, and salt, and stir until smooth.
2
Pull the baking dish from the oven and drop the butter into it. When the butter has melted completely, move it around a bit inside the baking dish, allowing the butter to grease the pan. Then pour the butter into the batter and stir. Pour the batter into the buttered pan and cook for about 40 minutes, or until the pancake is cooked through and golden brown on top.
3
While you're waiting, make the sauce. Add the butter, figs, and sea salt to a hot saucepan and cook for 2 or 3 minutes. Then add the wine and bring to a boil. Cook on medium heat, allowing the wine to continue boiling. The sauce will be done when it has reduced and thickened, after about 5-7 minutes of cooking and frequent stirring. Taste it to make sure that it is sweet and that the alcohol has fully cooked from the wine. Serve the pancake topped with fig sauce.

1436

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Fat almond pancake (slightly adapted from Green Kitchen Stories, http://www.greenkitchenstories.com/fat-almond-pancake/)), 5 eggs, 2 1/2 cups unsweetened almond milk, 1 teaspoon pure vanilla extract, and more.

Yes, Fat Almond Pancake With Boozy Fig Sauce. falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fat Almond Pancake With Boozy Fig Sauce.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions