These pancakes are one of my favourite things to make for breakfast on a Saturday as they are so yummy and yet so simple to make ! The dates provide a lovely caramel-like natural sweetness (as well as fibre) and along with the vanilla essence and cinnamon make them taste just divine ! I’ve chosen to serve them with a raspberry sauce which provides just the right level of tang to compliment them but they could also be served with maple syrup or by themselves. I’ve used buckwheat flour in this but gluten free plain flour also works well.
p.s. They are also really good cold as a snack (I take them to work with me for my elevensie – if I have any left over… not often).
p.p.s I have used a blender for this recipe but it could also be mixed by hand, just mash the dates (after they have softened – you may have to leave them a little longer), before you add them to the rest of the batter mixture.
This recipe makes about 9-10 pancakes.
- 1/2 Cup Medjool dates
- 1 Cup Buckwheat flour (or plain gluten free flour, or indeed just plain flour if you aren’t avoiding gluten)
- 1 Tsp Cinnamon
- 1 Cup Almond milk ( or milk of your own choice)
- 1/2 Tsp Baking powder
- 1 Cup Raspberries (frozen or fresh)
- 1/2 Tsp Vanilla essence (optional)
- Olive oil (coconut oil is also good)
- De-stone the dates and place them in a bowl, cover them with boiling water and cover with a tea-towel for around 15 minutes (to soften them)
- Once the 15 minutes is up, place the flour, cinnamon, baking powder, milk and vanilla essence into a blender (I used my nutri-ninja). Blend until combined and smooth.
- Spoon out the dates and add them into the blender, adding around a dessert spoonful-tablespoonful of the date-water. (check for consistency, should be a little thicker than double cream).
- Place a frying pan (or griddle) on to a medium heat, adding a little oil.
- Once the oil is hot, blob a dessert spoonful of the batter into the pan. It should take around 1-2 minutes for that side to cook, flip over and cook the other side for another 1-2 minutes (should be golden brown on outside).
- Continue this process until all the batter has been used up.
- To make the raspberry sauce, place the raspberries into a microwaveable bowl and add a little (dessert spoonful should be enough) of the sweet date water to them.
- Microwave for around 2-3 minutes until the raspberries have broken down and are warm.
- Plate up, pour the sauce over the pancakes and enjoy your creation!