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Recipes » Breakfast » Cinnamon Pancakes With Blueberry Date Syrup
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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.

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.

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