I’ve had so many people say they like these pancakes even more than “regular” pancakes. They rise up nicely without being soggy in the middle, and fill your kitchen with a lemony aroma. Instead of maple syrup, try easy-to-make Date Syrup.
2 cups non-dairy milk (plus extra to thin batter in between cooking pancakes)
3 dates, pitted and chopped
1½ cups Old Fashioned rolled oats
½ cup cornmeal
2 teaspoons baking powder
½ teaspoon cinnamon
3 tablespoons lemon juice
1 tablespoon lemon zest (zest from 1 lemon)
1. Place the milk and dates into a small bowl and set aside so the dates can soften (at least 15 minutes).
2. Grind the oats into flour using a blender and then pour into a large bowl, along with the cornmeal, baking powder, and cinnamon, and mix with a fork.
3. Heat a non-stick skillet to medium.
4. Blend the dates and milk in a blender on high until smooth. Pour this into the bowl of dry ingredients, along with the lemon juice and zest, and mix with a fork until all of the dry ingredients have been mixed into the wet.
5. When a water droplet sizzles on the surface, the pan is ready. Pour a ½-cup batter onto the skillet (no oil is needed) and cook until bubbles form around the edges and on top, and the underside is brown (1-2 minutes). Flip the pancake and cook for another 1-2 minutes. (As the batter sits it will thicken up, so add a bit more non-dairy milk as needed to thin.)
6. Serve pancakes topped with chopped bananas, berries or other fruit of your choice, and/or Date Syrup or pure maple syrup.
Preparation: 15 minutes
Cooking: 4 minutes per pancake
Makes: about 8 five-inch pancakes
No-oil Pancake Tips
Pan: Using a high-quality non-stick skillet works best with these pancakes since there is no oil in them or on the pan to prevent sticking. A quality non-stick skillet such as this one also ensures more even cooking and browning.
Spatula: Use a silicone spatula with a large surface and tapered edge for easy pancake-flipping.
Ground nuts: Using a rotary cheese grater, grate some walnuts (or any type of nut) on top of your pancakes for a little extra richness. Or use some finely chopped nuts.
Heartier? Add 1 to 2 tablespoons of ground flaxseed to the dry ingredients for a heartier pancake. This is my favorite kitchen blender for grinding small batches of flax seeds, nuts, seeds, and rolled oats.
Special lemon: Meyer lemon, a cross between a lemon and an orange, is great in this recipe due to its sweetness and fragrance.
Baking instead: If you do not want to use non-stick cookware, you can bake the pancakes in the oven, by lining a baking sheet with parchment paper. After cooking at 400° for 5 minutes on the center rack, flip the pancakes and cook for another 5 minutes. The color won’t be the same dark brown as with a skillet, but they will still taste good.
Note: This recipe was edited for clarity from its original version in November 2013.
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