So many people say they like these pancakes even more than “regular” pancakes, and now these are their “regular” pancakes. These will rise nicely and fill your kitchen with a wonderful lemon aroma. Since no oil is used, read the Notes first for best results.
- 2 cups nondairy milk
- 2 ounces pitted dates (about 4 Medjool or 8 Deglet Noor), 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 (from 1 medium lemon; see Notes)
- Sliced fruit, such as bananas, strawberries, or blueberries, to top pancakes (optional)
- Finely chopped walnuts to top pancakes (optional)
- 1 recipe Strawberry Date Syrup
- Place the nondairy milk and dates into a small bowl, and set aside for 15 minutes (so the dates can soften).
- Grind the rolled oats into flour using a blender. Transfer to a medium bowl, add the cornmeal, baking powder, and cinnamon, and whisk. Heat a nonstick frying pan or griddle to medium heat (not high).
- Pour the soaking dates and milk into a blender, and blend until smooth.
- Add the mixture to the bowl of dry ingredients, add the lemon juice and zest, and whisk until smooth.
- When a water droplet sputters on the surface of the frying pan, it is ready: pour ½ cup of the batter onto its surface (no oil is needed), and cook until bubbles form around the edges and on top, and the underside is medium brown (1 to 2 minutes). Flip the pancake, and cook for another 1 to 2 minutes. (As the batter sits, it will thicken, so add a little more milk as needed.)
- Serve pancakes immediately, with one or all of the optional toppings: sliced fruit, chopped walnuts, and/or Strawberry Date Syrup.
If you do not have (or do not want to use) nonstick cookware, you can also bake the pancakes in the oven. Line a baking sheet with parchment paper, and bake the pancakes at 400°F for 5 to 10 minutes before flipping them and baking for another 5 to 10 minutes. Baking does not yield the same deep brown color as the frying pan, but the pancakes will still taste great.
Use a silicone (not plastic) spatula with a large, flat surface and tapered edge for best pancake-flipping results.
To zest a lemon, use a very fine-toothed grater, grating or “zesting” only the yellow outer skin, avoiding the white pith below it.
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