Banana date pancakes, an easy way to use up ripe bananas, eggs in the fridge + not feel too guilty after eating them for breakfast…and dinner if you’re like me, ha!
My work schedule has kicked up for the final stretch until the beginning of summer, but I’m still trying to squeeze in moments of relaxation, and for myself. This Saturday morning it was Banana Date Pancakes! I had two ripe bananas to use up, and leftover eggs (which I’ve stopped buying) but were from guests the previous week. I rather use up food, than see it go to waste because of my efforts to eat a certain lifestyle.
What’s this lifestyle you’re asking…? I am doing my best to eat plant based/vegan! But I’m not strict about it, and am flexible if friends or family are offering food and cooking.
I usually do follow recipes, unless I’m in creation mode, or at least do some research on what I’m trying to attempt. But ain’t nobody got time for that! It was from scratch, and guess-timating (if that isn’t a word it should be), on creating the right consistency!
Now…these don’t have the consistency of an Aunt Jemima’s pancake mix…but I don’t like that texture anyway! They’re gooey from the bananas, sweet from the dates and make me feel like I’m having a hearty breakfast vs. some quick carbs.
Banana Date Pancakes
10 dates approx. ½ cup (should be very soft or can be soaked overnight like I did)
2 ripe bananas
1 tsp vanilla extract, could always add an extra splash if you’d like
½ – 1 tsp ground cinnamon
Pinch of salt
1 tsp baking powder, I just give the container a slow little shake
¼ to ½ cups of all purpose flour (can replace some of the flour with quick oats)
Oil of choice to add to pan (I love coconut as it’s a sweeter oil)
*optional to add in some almond pulp (leftover from homemade almond milk) or chocolate chips!
** If you’d like to make the recipe vegan, replace the 3 eggs with 3 flax eggs (3 tbsp ground flax + 9 tbsp water)
Whatever you’d like!
One of my favourites is melted peanut butter and cinnamon on mine, this is because my boyfriend won’t eat the peanut butter covered pancakes then, ha!
Honey and cinnamon
Real maple syrup
Coconut whipped cream, you name it!
1. Mash dates until squishy and soft, unless you’d prefer chunks in your pancakes.
2. Mash bananas in to the dates until well combined.
3. Whisk eggs into bananas and dates until well combined.
4. Add your vanilla, salt and baking powder until mixed in.
5. Add ¼ cup of flour, continuing to add more until your batter thickens up a bit. It will still be quite runny, but once add batter to the heat they stick together.
6. Heat your pan to about medium heat, add your oil into your pan until hot.
7. I love to use an ice-cream scoop to add my pancakes to the pan. Flip once golden underneath. Serve once both sides are golden.
Please share your recipe with me on Instagram by tagging @anna_dueck. I love seeing how everyone decorates their pancakes differently.