Cinnamon Pancakes With Blueberry Date Syrup
What You'll Need
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
How to Make It
BLUEBERRY DATE SYRUP:
1 Place berries, water, and dates in a high-powered blender, and process until smooth. Set aside.
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.
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