You won't need syrup for these gluten-free pancakes. Dates and bananas give them a natural sweetness and cake-like texture.
Prep Time
10 minutes
Cook Time
15 minutes
Makes
6 servings
Serving Size
2 to 3 pancakes,
4in (10cm) across
nutrition per serving Protein 25g / Carbohydrates 31g / Fiber 5g / Sugars 17g / Fat 32g / Calories 512
1⁄2 cup whole pitted dates, tightly packed, about 31⁄2 oz (100g) in total
11⁄2 cups whole, raw almonds
3 bananas, cut into chunks
1⁄2 cup coconut oil, melted, plus extra for frying
11⁄2 cups undenatured whey protein
1 tbsp cinnamon
1
Place dates in a small bowl and add boiling water to cover. Let soak for 5 minutes.
2
In a food processor, process almonds until they reach a finely ground, flour-like consistency. Add bananas and 1⁄2 cup coconut oil and process until smooth and well combined.
3
Drain the dates and add them to the food processor, along with whey protein and cinnamon. Process until well combined.
4
In a large, non-stick frying pan, melt 2 tsp coconut oil over medium heat. Cook the pancakes in batches, using a 1⁄4-cup measure to scoop the batter in the hot pan. Cook for 2 to 3 minutes, until the pancakes look dry around the edges, then carefully flip and cook the opposite side for another 2 to 3 minutes. Transfer the cooked pancakes to a cooling rack and continue making pancakes until batter is gone.
5
Divide the pancakes evenly among 6 airtight containers and top with additional chopped dates and almonds, if desired.
Tip
Instead of processing raw almonds in step 2, you can use 11⁄2 cups almond flour.