My grandparents have had this fig tree out in their backyard for as long as I could remember. Sometimes they’d forget to pick them and I’d have to go out there to make sure the birds wouldn’t come down and make off with any, and bring back all that I could carry. I wish I still had access to all those figs now that I don’t see my grandparents as often, plus figs just remind me of home. I can get a little taste of those memories from this recipe. I love buckwheat, not just because it’s a healthy option, but because of the color and texture it brings. Topped that off with figs, honey, and yogurt, that’s a sweet combo. So here is how to make Buckwheat Fig, Honey and Yogurt Pancakes by the Gluten Freedom Club:

Ingredients — 

1/2 cup of Buckwheat flour

4 tbsp natural Greek yogurt

1/4 cup of milk

2 tbsp baking powder

3 tbsp honey

1 tbsp vanilla extract

2 egg whites

Pinch of salt

 

To Serve —

Handful of fresh figs, sliced

2 tbsp Greek yogurt

2 tbsp of honey

 

Directions — 

In a bowl, mix together flour, baking powder and salt. In a separate bowl, mix together the milk, yogurt, honey, and vanilla extract. Add the wet and dry ingredients and mix together. Using an electric mixer, whisk the egg whites until stiff. Add the egg whites to the flour mixture little by little, mixing between each addition. You want to keep as much air in the egg whites as possible so fold the mixture slowly and gently. Lightly grease a non stick frying pan with a little olive oil and place on a medium heat. Ladle the batter to form the pancakes. Once you start to see bubbles on the surface, flip the pancakes over and allow the other side to cook. Repeat until the batter is all used. Serve the pancakes with sliced figs, a spoonful of Greek yogurt and drizzle of honey.