Recipes » Breakfast » Cinnamon Pancakes With Blueberry Date Syrup
T. Colin Campbell Center for Nutrition Studies


  • 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


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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