Name: Cinnamon Pancakes With Blueberry Date Syrup
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 ripe bananas; 2 cups rolled oats; 1 ½ cup unsweetened non-dairy milk; 3 Tbsp date syrup (or maple syrup); 1 tsp baking powder; 1 tsp cinnamon; 1 Tbsp vanilla; Pinch of salt; 1 ½ cup fresh or frozen blueberries; 6 Tbsp water; 3 Medjool dates, pitted

By Vicki Brett-Gach

(8)

These pancakes are a healthy take on classic comfort food with an ooey, gooey homemade syrup. What a sweet way to start the day!

Prep: 10 mins Cook: 10 mins Yield: 8-10 pancakes

Gluten Free Nut Free Soy Free

Ingredients

2 ripe bananas
2 cups rolled oats
1 ½ cup unsweetened non-dairy milk
3 Tbsp date syrup (or maple syrup)
1 tsp baking powder
1 tsp cinnamon
1 Tbsp vanilla
Pinch of salt

Blueberry Date Syrup

1 ½ cup fresh or frozen blueberries
6 Tbsp water
3 Medjool dates, pitted

Instructions

Blueberry Date Syrup:

1. Place berries, water, and dates in a high-powered blender, and process until smooth. Set aside.

Pancakes:

1. Add bananas, oats, milk, date syrup, baking powder, cinnamon, vanilla, and salt to a food processor or high-powered blender. Blend until smooth.
2. Heat a large skillet or non-stick griddle over medium-low heat.
3. Pour ¼ cup of batter onto the griddle for each pancake, allowing room between pancakes for flipping.
4. After about 2 minutes, when small bubbles appear in the center of the pancakes, quickly and carefully flip to the other side. Note: These pancakes cook fast!
5. Allow to cook on the second side only about another minute or two, until golden.
6. Remove pancakes from the griddle.
7. Drizzle Blueberry Date Syrup over the pancakes or serve syrup on the side. Top with additional fresh berries, if desired.