These fluffy, delicious pancakes contain no oil, salt or sugar, in favor of ground oats, flax, cornmeal and dates. Instead of using maple syrup, try some fruit-flavored date syrup, below.
1 ½ cups rolled oats, ground into flour (or pre-ground flour)
2 tablespoons flax seeds, ground
½ cup cornmeal
2 teaspoons baking powder
½ teaspoon cinnamon
2 cups non-dairy milk
two pitted dates (soaked in enough water to cover for at least 30 minutes, then pour off water and set aside)
Zest and juice from 1 lemon (about 1 tablespoon zest and about 3-4 tablespoons juice)
1. Grind the oats and flax seeds in a Vitamix or other high-speed blender, and transfer to a mixing bowl; add the remaining dry ingredients to the bowl. Blend the wet ingredients (non-dairy milk, soaked dates, and lemon juice) together in your high-speed blender. Combine the wet and dry ingredients in the bowl using a fork until evenly mixed.
2. Heat a non-stick skillet on medium until a water droplet sizzles on its surface. Add one ladle of batter to the skillet and cook until bubbles form in the center and the edges begin to lightly brown (2-3 minutes). Flip the pancake and cook until the bottom is evenly browned. (You may need to reduce the heat as you make the pancakes since the pan will get increasingly hotter.) Top with bananas or other fruit and/or chopped nuts or nuts grated using a rotary cheese grater; walnuts are great.
3. To make date syrup, blend 8 pitted and soaked dates with some water (the date soak water is fine) and fruit in a high-speed blender until smooth/until your desired consistency is reached. Raspberries, blueberries or strawberries work well. My favorite addition is tangerine juice (in this case I would not add any water, just the juice).
Notes: For best results, use a good quality non-stick skillet. / As the batter sits between cooking, it will thicken up, so add a bit of water or non-dairy milk as needed. / Opt for fragrant Meyer lemons if they are in season. / Quick or regular rolled oats may be used.
Preparation: 20 minutes
Cooking: 4-6 minutes each pancake
Makes: 6 5-inch pancakes
Alternative cooking method: I typically use a high-quality non-stick skillet to avoid coating the surface of the pan with oil. But if you want to avoid non-stick pans, you can bake the pancakes in the oven. Line a rimmed baking sheet with parchment paper and ladle out batter on paper (can do 3-4 pancakes at once). Cook at 400° for 5 minutes on the center rack. Take out pan and flip the pancakes, either with a spatula or by inverting them onto a new piece of parchment, which is then placed on the baking sheet; cook for 5 minutes. Baked pancakes do not brown or rise quite like skillet-cooked, but they do cook through with a light texture that isn’t gooey. Keep batter on the thicker side if baking your pancakes, as they like to expand too much if batter is too thin.