Ultra thick and fluffy, healthy whole grain buttermilk pancakes loaded with fresh fig, warm chai spices, and melty dark chocolate. Topped with crunchy almond butter and a blend of rich balsamic and maple. The most flavorful, satisfying, wholesome, and show-stopping breakfast of the season. 
Figs may be the most underrated fruit of all time. Perhaps because their season is so short, we run out of time to realize their full potential. Indeed, they have a place in literally every type of food…
Fresh, roasted, dried, jammed.
In cakes, bars, galettes, tarts, ice cream, muffins, pancakes.
Chocolate-dipped.
Bacon-wrapped.
With meats, cheeses, and honey.
On pizza, flatbread, and panini.
In salads, sauces, and compotes. 
Figs work their magic in these thick and hearty, chai-spiced, dark chocolate-studded buttermilk pancakes. The chopped fresh figs have just the right level of moisture, and they retain that chewy texture to complement the soft cakes perfectly.
The pancake base uses buttermilk and thick Greek yogurt, a little almond oil, egg white, sea salt, baking soda and baking powder for the ultimate rise and full flavor. White whole wheat flour makes them 100% whole grain, complete with fiber and protein, while keeping them soft, fluffy, and cakey. Lightly sweetened with monk fruit extract (surprisingly low-sugar!), and full of warm comforting chai spices like cinnamon, cardamom, cloves, ginger, and vanilla. 
Finally, we need to talk about the melty dark chocolate chips, drippy satisfying almond butter, and this outrageous blend of pure maple syrup and rich balsamic to complement the fig and chai flavors.
I love this fig balsamic with these pancakes. Whatever you use, make sure it’s pure balsamic, aged, thick and full-flavor. Simply mix 1:1 balsamic with pure maple syrup for a next-level, ultra-delicious sweet topping for pancakes, waffles, oatmeal, ice cream, chocolate…
Fig Chai Chocolate Chip Pancakes
Ingredients
For the pancakes
- 1/2 cup low fat buttermilk
- 2 egg whites or 1 whole egg
- 1 tsp neutral oil (like almond oil or avocado oil)
- 3 Tbsp plain Greek yogurt (2% or higher for best flavor)
- 1 tsp vanilla extract
- 2 packets monk fruit extract (or stevia, erythritol), equivalent to 3-4 tsp sugar
- 2 pinches sea salt
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground cardamom
- 1/8 tsp ground ginger
- 80g (scant 3/4 cup) white whole wheat flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- ~4 oz (~3 whole) ripe fresh figs, chopped
- ~1/2 oz dark chocolate chips (I love Lily's dark chocolate baking chips)
For the toppings
- 2 Tbsp almond butter or walnut butter (plain, vanilla, maple, chai flavors all work well)
- 2 tsp pure maple syrup
- 1 tsp aged balsamic
Instructions
- In a medium mixing bowl, thoroughly whisk the buttermilk, egg whites, oil, Greek yogurt, 1 tsp vanilla, sweetener, salt, and spices until smooth. Add flour, baking powder, and baking soda; stir just until combined. Fold in chopped figs and chocolate chips.
- Heat a nonstick skillet or griddle over medium heat. (Lightly grease with butter or oil if necessary). Working in batches, spoon batter onto pan to form pancakes. When bubbles start to form on the top, gently flip. Cook until golden brown on both sides. Transfer to plates. (Makes about 6 medium pancakes.)
- Combine maple syrup and balsamic in a small bowl and stir.
- Top pancakes with almond butter and a drizzle of maple balsamic.
