Banana and Date pancakes were an idea I had after making my banana bread for the in-laws recently. Ted is not a fan of cooked banana on their own but I added dates to my banana bread ( delicious by the way) and he ate quite a lot of the cake. So I thought I would try them in my banana pancakes and he loved them.
Medjool dates are great as they are loaded with minerals, vitamins and nutrients. They are easily digestible, allowing your body to make full use of their goodness. Plus they can help to control your heart rate and blood pressure. Dates are also great at protecting your eyes, maintaining healthy skin and they can even help to protect the lungs and mouth from developing cancer.
Bananas are packed full of goodness as well. Adding a banana daily to your diet has an array of health benefits. Bananas can help you reach your weight loss goals, keep your bowels healthy, provide nutrients that regulate heart health and they have vitamin compounds for a healthly heart.
To me, with all this goodness on my plate it is a fantastic way to start the day. We had these on a busy Saturday and I was not hungry again until lunch time. These beautiful pancakes kept me going all morning and they were very well received by the family too. A very healthy dish for breakfast.
- Large bowls x 2
- Whisk or electric whisk
- Metal spoon
- Food processor or stick blender
- Frying pan
- Ice cream scoop or a small ladle
- Fish slice
- Plastic brush
- Banana x 1 large
- Medjool dates x 8
- Gluten free oats x 200g
- Baking powder x 1 tsp
- Oat Milk x 200ml
- Eggs x 2 (medium)
- Cinnamon x 1 tsp
- Coconut oil to cook the pancakes in
- Maple syrup or honey to serve
- Start by peeling the banana and putting it into a mixing bowl.
- Mash the banana with the stick blender or in the food processor
- Mix the oats, baking powder and cinnamon together in the other bowl.
- Then add this to the already mashed banana in the bowl or food processor then set aside.
- Next seperate the yolk from the white of the eggs.
- Add the yolk and the oat milk to the other ingredients in the bowl or food processor and blend together.
- Chop about four of the dates and add these to the mix and blend together again.
- Whisk the egg whites in a separate bowl until soft peaks form.
- At this point, you should be able to turn the bowl upside down without the eggs falling out.
- Finally fold the whites into the pancake mix with the metal spoon.
- Put the frying pan on the hob on a high heat.
- To cook the pancakes make sure your pan is nice and hot.
- Put a small amount of coconut oil in the pan and use a plastic brush to cover the base.
- I have a plastic brush that you can heat to a very high temperature so it won’t melt.
- Take your ice cream scoop or ladle and fill it with pancake mixture and place it in the pan.
- Now wait and I mean wait.
- You will notice they start to cook around the outside edge of the pancake.
- This is a good time to turn them over.
- Hopefully they should be a nice golden brown colour.
- Wait for the other side to cook.
- Once they are cooked add maple syrup or honey.
The mixture should make about 24 small pancakes or 12 large ones. I tend to make mine small as I have a little one to feed and Ted is still only eating small amounts. If there are only two of you, you can freeze the other half of the mixture and eat it at a later point. Pancake mixture freezes well. Alternatively, you could make them all and freeze what you don’t eat. Then remove from the freezer, defrost for a couple of hours and toast under the grill or in the toaster. Just add a bit of butter, honey or maple syrup. They make a great snack at anytime during the day. However you decide to eat these lovely pancakes, as always, please enjoy.