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

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

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Gluten Free Nut Free Soy Free

All of our recipes are oil free and vegan.

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 8-10 pancakes

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

Earn your plant-based nutrition certificate

How to Make It

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.