Ingredients
- 2tbs flaked almonds
- 3tbs Greek yoghurt
- ½tsp mixed spice
- For the pancake mix:
- 2 egg yolks
- 20g caster sugar
- 60ml milk
- 60g plain flour
- 1 scoop vanilla protein powder
- 1tsp vanilla extract
- ½tsp baking powder
- 2 egg whites
- 20g caster sugar
- 4 figs
- 1tbs honey
- Mint leaves to garnish
- Grated nutmeg to garnish
- Start by toasting the almonds. Place the flaked almonds on a small baking tray and place in a preheated oven at 180 degrees for eight minutes, then remove and allow to cool.
- Add the yoghurt to a small bowl and stir the mixed spice through, then set aside.
- Add the egg yolks and sugar to a bowl and whisk with an electric whisk until pale and slightly frothy. Gradually whisk in the milk, then add the flour, protein powder, extract and baking powder and whisk well until everything is incorporated. Then set aside.
- In a different bowl, add the egg whites and begin whisking with an electric whisk. Gradually add the sugar in batches and whisk just until the meringue holds a peak but be careful not to over whisk.
- Scoop a third of the whisked egg white mix out, add it to the egg yolk batter and slowly whisk it through with a hand whisk. Then, using a spatula, add another third of the egg white mix to the batter and gently fold it through. Finally, add the remaining egg white mix, and fold through the batter (still using the spatula), making sure the whites are mixed through evenly but being careful to do it slowly and carefully, so the mix doesn’t deflate.
- Place a large nonstick frying pan on a low heat and add a teaspoon of oil. Use a pastry brush to spread the oil around the base of the pan lightly. Use a dessert spoon to spoon the batter on to the pan (easiest to do in batches of three) leaving space between each pancake so they will be easier to turn. Keep on a low heat and place a lid on the pan. Cook for three to four minutes, then remove the lid and spoon some more batter on to each pancake. Place the lid back on and cook for another three to four minutes. Remove the lid and carefully turn the pancakes over. The base should be nicely browned. Cover with a lid and cook for four to five minutes.
- Gently remove the pancakes from the pan and place on a plate. Slice the figs into quarters and place on top of the pancakes along with some toasted flaked almonds. Drizzle with some spiced yoghurt and honey, and garnish with the mint leaves and some grated nutmeg.
