PP or PS Banana Oat Pancakes

Culinary Enthusiast: Molly Patrick, Clean Food Dirty Girl

Makes: 20 small pancakes

Prep Time: 10 min

Soak Time for Dates: 10 min

Cook Time: 5 min/pancake filled griddle or non-stick pan/Oven 15 min

Total Time: 30 min

INGREDIENTS

Dry Mixture

• 3 ¾ c rolled oats

• 1 T baking powder

• 1 T baking soda

• 1 t cinnamon powder

• ¼ t salt

• 1/8 t nutmeg powder

Wet Mixture

• 2 c non-dairy milk

• 2 T lemon juice

• 4 lg dates (soaked 20 min)

• 1 ½ c ripe banana, mashed

• 1 ½ T vanilla

DIRECTIONS

1. To save time, pit your dates and begin the 10 min soak, set aside.

Dry Mixture

1. In your blender, place the rolled oats, baking powder, baking soda, cinnamon powder, salt and nutmeg powder. Blend the mixture is a powder. Transfer to a lg mixing bowl and set aside for now.

Wet Mixture

1. Place the non-dairy milk and lemon juice in a bowl and stir. Set aside for 5 min.

2. Drain your dates (Discard the soaking water.) and place into your blender, along with the mashed banana, vanilla and the non-dairy milk/ and the above non-dairy/lemon mixture that you set aside earlier. Blend until smooth.

Assemble and Cook

1. Pour the Wet Mixture into the mixing bowl with Dry Mixture and stir until just combined. (Do not overmix.)

2. There are two ways to cook your pancakes. You can either use a nonstick skillet or you can use the oven. We got you covered with instructions for both.

Nonstick Skillet Instructions

1. Heat a large nonstick skillet over medium heat for 2 min. Using ¼ c measuring c, scoop up some batter and pour it into your hot skillet, forming a circle about 3-3 ½” across. Add 1 or 2 more circles of batter if your skillet has room.

2. Cook until the edges begin to dry, about 3-4 min. Using a thin silicone, plastic or wood spatula, flip over each pancake and cook for 1 additional min, or until golden brown.

3. Move the pancakes to a serving plate and repeat this process until all the batter has been used. You should have about 20 pancakes when done.

Oven Instructions

1. Preheat the oven to 350 F (175 degree C) and line 2 lg baking sheets with parchment paper. Using a ¼ c measuring c, scoop up some batter and pour it onto your baking sheet, repeat, leaving about an inch or so of space between each pancake.

2. When both baking sheets are full, pop them in the oven and bake for 15 min, until the pancakes are cooked all the way through. Allow them to cool for several min, before you lift them off the parchment paper with a spatula.

Serve

1. Serve your pancakes with fresh fruit, chopped nuts and a drizzle of maple syrup.

TIPS

1. The batter thickens the longer it sits. When it gets too thick to easily form a pancake, add 1 to 2 T of non-dairy milk and stir well. If you do not finish these all-in-one go, store them in the fridge and reheat them in the toaster for a quick snack or breakfast.

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl, a company dedicated to helping people eat more plants while celebrating human imperfection. Through her sweary and inclusive approach, Molly and her team help thousands of people around the globe eat more plants daily. You can find out more at Clean Food Dirty Girl and take a test drive of their meal plans and online classroom.