Pancakes are pretty much the ultimate breakfast food in my opinion. They're super easy to make, the vast majority of people love them and they go with a huge variety of toppings that can completely change the way they taste to suit individual people! But, conventional pancakes aren't typically associated with being healthy, nor are they deemed a whole food which is why I set out to create a recipe that fulfils those two briefs.
The base recipe for these pancakes is incredibly simple, nutritionally very good for you and really quick to make. They taste lovely by themselves because of the date and banana, but even better when you add toppings. Personal favourites include berry compote (especially raspberry compote!), fresh strawberries and some organic maple syrup. I look forward to the next pancake Sunday from the minute I finish eating pancakes on Sunday - only another 7 days to wait!
Ingredients;
1 cup flour
1 cup milk (my preferred one is almond milk)
2 pitted medjool dates
1 ripe banana
1. Take a large mixing bowl, peel your ripe banana and break it into a few pieces in the bowl, then use a fork to mash it up.
2. In a blender, combine the milk and medjool dates, blending them together on high speed for a few minutes to make sure the dates fully dissolve into the mix.
3. Add the blended milk and dates to the bowl along with the flour and then mix everything well until you have yourself a deliciously thick and smooth pancake batter.
4. When everything is combined, spoon the mixture into a frying pan that's on LOW heat (no one likes a burnt pancake!!). I use a stone base one, so I don't use oil, however for a conventional frying pan, use a little bit of oil (rice bran/coconut/olive all work). Cook for about 2 minutes before flipping.
2. In a blender, combine the milk and medjool dates, blending them together on high speed for a few minutes to make sure the dates fully dissolve into the mix.
3. Add the blended milk and dates to the bowl along with the flour and then mix everything well until you have yourself a deliciously thick and smooth pancake batter.
4. When everything is combined, spoon the mixture into a frying pan that's on LOW heat (no one likes a burnt pancake!!). I use a stone base one, so I don't use oil, however for a conventional frying pan, use a little bit of oil (rice bran/coconut/olive all work). Cook for about 2 minutes before flipping.
As mentioned above, you can literally put anything you like on top of these pancakes. Personally I love berries so I'm always bound to have some kind of berry in there somewhere! You can also use homemade coconut cream (or vegan coconut yoghurt), blueberry sauce or fresh fruit. Some maple syrup never goes astray either!
For a simple berry sauce -
Ingredients;
1 cup berries (fresh or frozen of any variety works)
1 tbsp water
Place the berries and water in a small saucepan over low heat. Let the berries slowly boil away, stirring occasionally to prevent burning. After approximately 5 minutes the berries will begin to break down into a thicker sauce-like consistency. Cook to personal preference.
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