I think these little pancakes defy expectations. They’re fluffy and tender, yet completely vegan – plus gluten-free, sugar-free, flour-free, and oil-free! I know! How can that be?
It’s an easy 2-2-1 recipe (2 bananas, 2 cups of oats, and 1 cup of nondairy milk), topped with a simple fruit syrup of blueberries blended with dates, for a pancake breakfast you can feel great about serving – before, during, and after!
These disappear pretty fast at our house. Last time I made these, both of my kids asked how soon I could make them again. I hope you love them too. : )
CINNAMON PANCAKES WITH BLUEBERRY DATE SYRUP
2 ripe bananas
2 cups rolled oats
1 cup unsweetened nondairy milk
3 tablespoons date syrup (or maple syrup)
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon vanilla
pinch of salt
Blueberry Date Syrup:
1 1/2 cup fresh or frozen blueberries
6 tablespoons water
3 Medjool dates, pitted
Heat a large skillet or non-stick griddle over medium high heat.
Pour 1/4 cup of batter onto the griddle for each pancake, allowing room between pancakes for flipping. These pancakes cook fast! After about 2 minutes, when small bubbles appear in the center of the pancakes, quickly and carefully flip to other side.
Allow to cook on the second side only about another minute or two, until golden. Remove pancakes from griddle and serve warm with Blueberry Date Syrup.
To make Blueberry Date Syrup: Place berries, water, and dates in a high-powered blender (like a Vitamix), and process until smooth. Drizzle over the pancakes or serve on the side. Top with additional fresh berries, if desired.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen