- Cook Time
- Prep Time
Pine Nut Butter
- 1/2 cup pine nuts, coarsely chopped
- 1 4 ounce stick margarine
- 1/3 cup coconut butter
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 1/4 cups flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons egg replacer powder
- 1/2 teaspoon salt
- 1 1/3 cups soy milk
- 1/4 cup vegetable oil, plus more for cooking
- 1/2 teaspoon pure vanilla extract
- 6 - 7 fresh figs, sliced
- Pure maple syrup, for serving
- Confectioners' sugar (optional)
Make the pine nut butter: In a small saucepan, toast the pine nuts over medium heat, stirring frequently, until dark golden. Add the remaining ingredients and cook until the margarine and coconut butter are melted. Pour the mixture into a small metal pan and refrigerate. When the spread has almost solidified, stir to distribute the pine nuts throughout.
Make the pancakes: In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, egg replacer powder and salt. Make a well in the dry ingredients. Add the soy milk, 1/4 cup oil and the vanilla to the well and whisk until smooth.
Coat a large nonstick skillet with a small amount of oil and heat over medium heat. Ladle the batter into the pan, using about 1/4 cup batter per pancake. Scatter 4 to 5 fig slices on each pancake. Cook until bubbles appear, 2 to 3 minutes. Flip the pancakes and cook for 2 minutes on the second side.
Plate the pancakes fig side up and serve with the pine nut butter and maple syrup. Top with more fig slices and confectioners' sugar, if desired.