Ingredients
The following ingredients have 6 Servings
- 4 oz. pitted dates, chopped (7 to 8 Medjool or 14 to 16 Deglet Noor)
- ½ cup fresh raspberries, strawberries, or blueberries, or chopped peeled kiwifruit, peach, or mango
- 2 cups unsweetened, unflavored plant-based milk, plus more to thin batter as needed
- 2 oz. pitted dates, chopped (3 to 4 Medjool or 6 to 8 Deglet Noor)
- 1½ cups old-fashioned rolled oats
- ½ cup cornmeal
- 1½ teaspoons regular or sodium-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- ¼ cup finely chopped walnuts (optional)
- Fresh raspberries (optional)
Instruction
- For syrup: In a blender combine 4 oz. dates, the raspberries, and 1½ cups water. Let stand at least 15 minutes to soften dates. Cover and blend until smooth and pourable consistency. Set aside. (Syrup will thicken as it sits. If needed, add more water to thin.)
- In a small bowl combine milk and the remaining 2 oz. dates; let stand 15 minutes to soften dates. Place oats in a blender; cover and blend until oats are ground to a flourlike consistency. Transfer to a medium bowl. Whisk in cornmeal, baking powder, baking soda, and cinnamon; make a well in the center.
- Pour milk-date mixture into the blender; cover and blend until smooth. Add mixture to dry ingredients along with lemon zest and juice. Whisk until smooth.
- Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. For each pancake, pour ¼ to ½ cup batter onto hot griddle. Cook pancakes 1 to 2 minutes or until surfaces are bubbly and undersides are medium brown. Flip pancakes and cook 1 to 2 minutes more or until surfaces are bubbly and undersides are medium brown. Flip pancakes and cook 1 to 2 minutes more or until Browned. (If batter gets too thick while it sits, stir in a little more milk as needed.) Serve pancakes with Raspberry-Date Syrup, and, if desired, chopped walnuts and raspberries.