Sure to be a hit with the whole family, these pancakes have no added sugar, are packed full of vitamins (including beta-carotene), minerals and other nutrients, and are a great source of protein and fibre, helping to start the day off right!
- 1.5 cups oats
- 1 cup almond milk or plant milk of choice
- 1/4 cup pumpkin (steamed and pureed)
- 1 medium-sized banana
- 1/4 tsp ground cinnamon
- 1/3 tsp ground ginger
- 1/8 tsp ground clove
- 1/8 ground nutmeg
Peanut Butter Date Sauce
- 2 dates (pitted)
- 2 tbsp peanut butter
- Almond milk to thin to desired consistency
- To make the pancake batter add all the ingredients to a food processor and blend until smooth.
- Heat a non-stick pan or a seasoned cast iron skillet on medium-high heat and add a tablespoon of canola, coconut or grapeseed oil.
- When the oil is hot, add the batter a 1/4 cup at a time and use a silicon spatula to spread and flatten each pancake.
- Lower the heat to medium and cook the pancakes until they are golden brown on the bottom and can be flipped easily (about 1-2 minutes).
- Cook the pancakes for another 2 or so minutes. While they cook, make the sauce by adding the dates and peanut butter to a blender and slowly adding almond milk until you reach the desired consistency.
- Reheat the skillet between each round of pancakes and stack ’em up with a drizzle of sauce.
If you’re making pancakes for the whole family, keep the pancakes warm in the oven until you have enough for everyone to enjoy!