Made with fresh medjool dates and yeast, these date pancakes will give you the morning energy kick you need!
Packed with loads of fibre, high in antioxidants and deliciously sweet, dates are the perfect sugar-alternative to add to your breakfast. Especially if that breakfast consists of pancakes!
Double or triple the recipe for these date pancakes and freeze the rest for whenever you crave it!
This can also be served with fresh fruit and ice cream if you want to turn it into a delicious dessert!
Date Pancakes
2020-05-11 13:50:12
Serves 4
Print
Prep Time
45 min
Cook Time
10 min
Total Time
55 min
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 170g medjool dates, pitted
- 500ml water, warm
- 2 large eggs
- 135g wholewheat flour
- 1 tsp active dry yeast
- ½ tsp fine salt
- TO SERVE
- 250ml plain yoghurt
- 125ml date syrup, for drizzling
Instructions
- Place the dates and warm water in a blender and allow to stand for about 15 minutes or until very soft.
- Blitz until smooth, then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined.
- Allow to stand for about 30 minutes, or overnight in the refrigerator, until the batter is bubbly.
- Heat a non-stick pan over a medium heat and pour in 60ml of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side.
- Repeat with the remaining batter.
- Serve the crêpes with yoghurt, drizzled with the date syrup.
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