Jamie says: Sunday mornings at home used to be special breakfast mornings. Whether it was scrambled eggs, bagels, French toast, or pancakes, it was something outside the (cereal) box. Today I woke up envisioning pancakes (and chocolate). So I made…
With rich dark chocolate morsels, soft fig slices, fluffy pancakes, melting buttery spread, and sweet maple syrup, they were delicious.
Here’s a fun fact: Figs are in season right now, which means: 1) they taste awesome and 2) they’re cheaper.
And with the right ingredients, you don’t need many ingredients. K and I both agree that chocolate and figs are a winning combination.
Chocolate Chip Fig Whole Grain Pancakes with Buttery Spread & Maple Syrup
- 1/2 cup just-add-water whole grain pancake mix (Kodiak Cakes 100% Whole Grains Frontier Flapjack and Waffle Mix)
- 1/2 cup water
- 4 fresh figs (Brown Turkey figs)
- 20 bittersweet 60% cacao premium baking chocolate chips (Ghiradelli)
- 1 tsp buttery spread (Smart Balance)
- 2 tsp maple syrup (Highland Sugarworks Grade A Dark Amber Pure New England Maple Syrup)
- no stick cooking spray
- In a small bowl, use a fork to combine pancake mix and water. Pre-heat a large saute’ pan on medium heat. Slice figs.
- Coat a large saute’ pan with no stick cooking spray and pour 1/2 of pancake batter onto pan to make one pancake. Add half of fig slices and chocolate chips. Cook until bubbles stop forming and bottom of pancake is golden brown, about 1 minute. Flip to cook other side and cook until golden brown, about 1 minute. Place on a serving plate. Repeat once more using remaining batter, figs, and chocolate chips. Spread buttery spread on top of pancakes with a knife and drizzle with maple syrup. Enjoy!
- Nutrition note: Figs are a good source of fiber and potassium. Just 3 of them will give you 4 g of fiber (16% of the Daily Value)- from Fruits and Veggies More Matters.