These pancakes are soft, simple, and naturally sweet, made with oats, whole-wheat flour, bananas, and dates. They come together quickly and cook in just a few minutes, making them perfect for breakfast or a quick meal. Top them with fresh fruit, nuts, or a drizzle of date syrup for extra flavor. Easy to make, filling, and great for sharing with family or friends.

Makes 6 to 8 servings.

Ingredients

80 grams dates (3–4 Medjool or 6–8 Deglet Noor)

2 cups unsweetened plant-based milk

2 ripe bananas

2 cups oat flour

1 cup whole-wheat flour

1 tablespoon baking powder

¼ teaspoon baking soda

½ teaspoon ground cinnamon

1 tablespoon ground flaxseed

1 tablespoon vanilla extract

Fruits and nuts for topping

Date syrup (see Chef’s Notes)

1. Soak the dates in the plant-based milk for 15 minutes. Then, in a blender, blend the dates, the milk, and the two ripe bananas.

2. In a bowl, add the dry ingredients (oat flour, whole-wheat flour, baking powder, baking soda, and cinnamon). Mix well.

3. Add the blended liquid mixture to the dry ingredients, then add the flaxseed and vanilla extract. Mix thoroughly.

4. In a nonstick pan with a lid, add a few drops of water. When they start to sizzle, pour in about ½ cup of the batter and cover.

5. Cook for about 2 minutes on each side. Serve, topped as desired with fruits, seeds, and the date syrup.

Chef’s Notes:

•   After pouring the batter into the pan, you can add banana slices on top before flipping the pancakes.

•   To make the date syrup: In a glass, cover a cup of dates with water and soak overnight. Drain off the liquid to make an easy, delicious, light “syrup.” You can adjust the date-water ratio to your liking.