The Sensitive Kitchen

Wednesday, August 02, 2006

Chocolate Banana Date Pancakes

Adri ate two of these this morning, a first. She likes them smeared with sunflower seed butter.

I know the amount of sugar from the bananas and dates sounds like a lot. But you will need a lot to counteract the bitterness of the unsweetened chocolate almond milk and unsweetened cocoa powder.

2 overripe bananas, peeled
8 dates, pitted, or to taste
2 eggs
2 Tbsp flax oil
1 cup unsweetened chocolate almond milk
3/4 cup rolled oats
1 cup whole wheat pastry flour
2 Tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Place bananas, dates, eggs, flax oil, almond milk and oats in a blender. Puree. Combine dry ingredients, whisking together. Pour contents of blender onto dry ingredients and stir until combined. Cook on a griddle as you would regular pancakes. Makes approximately 2 dozen pancakes. Store extras between slices of waxed paper and freeze in a zip-top bag for breakfasts on the run.

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