Vegan Pancakes With Tiger Figs

Vegan Fig Pancakes - blog_-6.jpg

It pains me to tell you that it's possible you may not be able to eat these delicious pancakes with Tiger figs. It's looking like fig season is ending so if you hit up your local grocery store and see them in stock, buy them and don't tell yourself that you will wait until next time! You will regret it. Whenever I see rambutan, dragon fruit, star fruit, or any other exotic fruits in store, I make it a point to purchase them. Unfortunately, I don't frequent my local farmer's markets enough to try out some of the exotic fruits they have. How's the selection of fruit at your local farmer's market? Let me know in the comments. 

For those who have never tried Tiger Figs before and are wondering how they taste, they taste exactly like traditional figs. The ones I have (purchased from Trader Joe's by the way) are tart and sweet. I have a ton left in my fridge, so I'm considering juicing them along with some of my Black Figs to make some fresh juice. Figs are versatile, they pair perfectly with sweet and savory foods. My favorite way to consume figs is on a pizza with plenty of goat cheese and manuka honey. According to the Specialty Produce site, "Tiger Stripe or “Panachée” variety of Ficus carica are unique because of their “tiger” stripes of green and yellow and their later autumn harvest date. The uniquely colored figs require a long, warm growing season to develop their sweet flavor."

Ah, pancakes. I normally use pre-made box mixes for pancakes because I screw them up all of the time. I'm an impatient person, and I prefer for life to go as quickly as possible. Cooking requires lots of patience, so cooking balances my chakras out! Ha. Normally, I don't enjoy crispy edges on pancakes, but these were so fluffy and crispy and everything that I couldn't help but love these. These didn't require any dairy products (oh yeah!) and didn't take too long to prepare. All of the ingredients in these pancakes are usually in your pantry, so whip your family up a batch of these and save them in the fridge or freezer for an easy breakfast meal prep. Pair these pancakes with berries, yogurt, peanut butter, chocolate chips, or coconut whipped cream and nuts! 

Since I can no longer consume egg, I have to use a "flax egg" in my baking and pancake/waffle recipes. Before, I would use almond milk + just ground flax, but I've started adding apple cider vinegar to this mixture to make sure it gets down the right texture of a beaten egg. The apple cider vinegar just brings it all together. This ingredient is not optional. You don't taste the vinegar inside of the pancakes if that is something that you are worried about. I've heard that some vegans use apple sauce or bananas instead, but I wasn't going for a banana pancake taste here. 

Yield: 6

Vegan Pancakes


Dry Ingredients
  • 1 Cup Trader Joe's All Purpose Flour 
  • 2 tbsp Trader Joe's Organic Sugar
  • 1 tsp Cinnamon
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
Wet Ingredients
  • 1 cup Unsweetened Almond Milk
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Ground Flax
  • 2 tbsp Ghee
  • 1 tbsp Maple Syrup, optional 


  1. In a bowl, mix together the dry ingredients. Set aside
  2. In an other bowl, mix together the liquid ingredients. Mix well! Make sure the ground flax is completely submerged into the almond milk. This is acting as your egg. 
  3. Add your liquid mixture to your dry mixture. Using a whisk, make sure it is well combined. Set aside for a few minutes before adding to a pan to allow to thicken. While waiting for your mixture to set, preheat a non stick pan and add some ghee. 
  4. Get out a 1/4 cup measuring spoon and add some of the pancake mix to it. Add the pancake mix to the pan and allow to cook 3 minutes on one side and two minutes on the other. 
  5. Remove from pan and top with maple syrup.