Pancakes for the Plant Based (Or anyone, really!)

In my world, pancakes are appropriate fare for any meal including dessert. The downside is that most pancakes are loaded with oil and sugar, but low on nutritional value, fiber, and protein. Most pancakes zap my energy and leave me hungry an hour later in spite of their high caloric content. I created this recipe through trial and error (read: this recipe was birthed through many  failures).

These pancakes are fruit sweetened. If you keep blended dates in the fridge this comes together pretty quickly, and makes a breakfast that will sustain your energy and keep you satiated until your next meal.

I’ve got a recipe down, now for the perfectly shaped circles.


Everyone who’s tried these pancakes has loved them. My favorite response was,”Wow, these are even better than real pancakes!”.  I should mention that these are actually real pancakes; they’re ust the new and improved version! In my recipe, a tablespoon of ground flaxseeds replaces an egg adding fiber and eliminating cholesterol. Blended dates replace sugar adding iron and fiber. Almond flour replaces half of the regular flour, adding fiber, protein, and eliminating the dreaded post white flour energy slump! Alright, let’s get to cooking.



1c. flour
3/4c. almond flour
3.5 tsp. baking powder
3/4 tsp. salt
1tsp. cinnamon

2c. Milk of your choice
1 tbs. Ground flaxseeds (Keep a pre ground  bag in the freezer for pancakes and baking.)
3 tbs. Blended dates* (you may instead use date sugar or agave nectar).
1 tsp. Vanilla
1-2tbs of butter or oil for the pan
Mix the dry ingredients in one bowl, the wet ingredients in another. Pour the wet ingredients into the dry and stir until just mixed.

Grease a non stick pan and turn the flame to medium heat.

Pour 1/3c batter per pancake. Flip when the top begins to bubble to cook the other side.

Serve with your favorite toppings.
*For those unfamiliar with blended dates, they’re a simple five minute process. Take a cup of pitted deglet noir dates and pour into your blender. Cover with water and blend away until a thick syrupy consistency is achieved (this takes several minutes). Put into a jar and keep in the fridge  for all of your sweetening and baking needs. It keeps about one week.


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