- 1/4 cup all-purpose flour
- 1 scoop chocolate protein powder
- 1 tsp baking soda
- 1 egg
- 3/4 cup fat-free Greek yogurt
- 1 ounce water
- 100g figs
- 1/4 cup sugar-free maple syrup
- Heat oven to 375F.
- Slice figs and lay on a baking sheet lined with parchment paper or a silicone mat.
- Bake figs until juices start to release.
- Heat a skillet over medium heat.
- Meanwhile, combine dry ingredients in a large bowl.
- Add in the egg and Greek yogurt. Mix until combined, then add in water. The batter should be slightly runny.
- Once the skillet is warm, spray with a non-stick cooking spray.
- Add about 2 spoonfuls of batter to the skillet.
- Let cook until the edges solidify and bubble.* This should take at least two minutes.
- Continue going with the pancakes until the batter is done.**
- Remove figs from the oven if you haven’t already.***
- Stack pancakes and layer a few fig slices and some syrup between them.
- Top the stack with a pile of figs and drizzle the remaining syrup on top.
* I inevitably don’t do this for the first pancake. Between not waiting long enough for the skillet to warm up and being super anxious about the pancake burning, my first pancake gets flipped too soon. And then I don’t let the other side cook long enough and my first pancake is kinda runny.
**If this is going slowly and the pancakes are cooling down too much while you cook, turn the oven down to 200F and place the pancakes in there. Perhaps your first under cooked pancake can finish up. If you haven’t eaten it already that is.
***If you did already remove the figs, I highly recommend chopping a few slices and stirrring them into the batter.