Ingredients:

• ½ cup almond meal
• ½ tsp vanilla extract
• 1/3 cup – ½ cup almond milk (or milk of your choice)
• 1 egg, lightly beaten
• 2 tbsp fresh ricotta
• 2 tbsp rice flour
• ½ tsp baking powder
• 1 tbsp maple syrup
• 4 figs
• 1 tsp cinnamon
• 1 tbsp pistachios, chopped
• Coconut oil
• Pariya Rose petals / buds for garnish (optional)

Method:

1. Combine almond meal, vanilla, egg, rice flour and baking power in a bowl.
2. Add almond milk gradually, until batter is a runny consistency.
3. Fold in ricotta. Set aside.
4. Cut figs into quarters and place in baking dish. Drizzle with maple syrup & sprinkle with cinnamon. Place under grill (moderate heat) or in preheated moderate oven for 10-15 minutes or until golden and softened.
5. While the figs are baking, cook the pancakes. Heat small frypan over medium heat and melt 2 tsp coconut oil. Add 1/3 cup of the batter, allowing it to spread out to the sides. Cook for 2-3 minutes each side or until golden on the underside and bubbling/set on top.
6. Repeat with remaining mixture.
7. To serve, stack pancakes, top with figs and pour over remaining syrup from cooking. Sprinkle with pistachios and add rose petals for garnish.
8. Serve immediately!

Recipe by this week's #HarrisFarmFoodie @livforlife.