These fluffy American-style pancakes can be made the night before and reheated in the oven wrapped with foil.
These light american pancakes a rich in fiber and balance the insulin.
-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 8
- Difficulty Level Easy
Ingredients
- 125 g dried dates, pitted and finely chopped
- 150 ml boiling water
- 75 g wholemeal or buckwheat flour
- 75 g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tbsp sugar
- 1 egg
- 150 ml milk
- 2 tbsp butter
- To serve:
- 2 ripe bananas
- maple syrup
Nutrition Info
-
2 pancakes 220 kkal
Instructions
- Place the dates in a jug with the measurement boiling water. Set aside.
- Place the flours in a mixing bowl with the baking powder, salt, cinnamon and sugar. Beat the egg with the milk and butter, then slowly add to the flour mixture. Form a smooth batter. Drain and excess liquid from the dates and stir into the pancake batter.
- Heat a non-stick frying pan over medium heat. Add a little butter. When it starts to sizzle, pour in a little pancake batter. Cook for about 2 min until bubbles begin to appear on the surface. Then carefully turn over with a spatula and cook the other side.
- Transfer to a plate and keep warm in a very low oven while you cook the remaining pancakes. Divide between warmed serving pancakes. Top with sliced bananas and drizzle with maple syrup.
- Servings : 4
- Ready in : 20 Minutes
- Course : Main courses
- Recipe Type : Breakfast
- Ingredient : Baking powder, Bananas, Buckwheat flour, Butter, Dried dates, Eggs, Flour, Ground cinnamon, Salt, Sugar, Wholemeal
Rate this recipe
1 People Rated This Recipe
Average Rating
No comments yet.