Pancake
These date-sweetened pancakes are super fluffy, even without eggs. They're a simple, vegetarian breakfast that'll keep everyone happy.
Ingredients
- 0.75 cup pitted dates
- 0.75 cup hot water
- 1.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter for cooking
- 0.5 cup fresh berries for garnish
- 0.25 cup maple syrup for garnish
- 4 fresh mint sprigs for garnish
Instructions
- Begin by preparing the date paste. In a heatproof bowl, combine 0.75 cup pitted dates with 0.75 cup hot water. Let them soak for 10 minutes until softened.
- Transfer the softened dates and soaking water to a blender. Blend until you achieve a smooth paste. Set aside.
- In a large mixing bowl, combine 1.5 cups whole wheat flour, 2 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.25 teaspoon salt. Gently stir to combine the dry ingredients.
- In a separate medium bowl, whisk together 1.5 cups milk, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and the prepared date paste until well combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.
- Heat a large non-stick griddle or frying pan over medium heat. Add 0.5 tablespoon unsalted butter and spread it evenly.
- Pour about 0.25 cup of the pancake batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping. Repeat with the remaining batter, adding more 0.5 tablespoon unsalted butter as needed.
- Stack the cooked pancakes on serving plates. Garnish each stack with a handful of fresh berries, a drizzle of 0.25 cup maple syrup, and a fresh mint sprig. Serve immediately.