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
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!
Leigh Matthews, BA Hons, H.Dip. NT
Leigh Matthews is a health and wellness writer specializing in plant-based nutrition and environmental health.