$ $ $ $ $
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40 mins

Naturally sweetened with blueberries and dates.
That’s all. There are no strange substitutions that you would have difficulty finding at your local store or that costs a lot. The syrup also contains no refined sugar and provides both a sweet and slightly tangy twist. The pancakes are thick, really fluffy, and very easy to make. Best served warm.

Posted by Nazia A. Published See Nazia A.'s 7 projects »
  • Step 1

    Sift together the flour, baking powder and salt. Add the melted butter and combine the mixture together.

  • Step 2

    In a separate bowl, lightly whisk the egg, milk and vanilla together, then add this to the mixture. Fold in the dates and 80g blueberries.

  • Step 3

    Heat 1 tbsp of oil over medium heat in a pan then wipe away with a kitchen towel.

  • Step 4

    Use a ladle or cookie/ice cream scooper to scoop some pancake batter into the pan. Cook for approx 2-3 minutes until you see the surface bubbling. Flip the pancake and cook for another 1.5-2 minutes, until cooked through. Transfer the pancake to a plate, and continue repeating cooking process with the remaining batter.

  • Step 5

    To make the syrup: place the 50g blueberries in a pan over low-medium heat for approx. 5-7 minutes. The blueberries should soften and the syrup should start to bubble. Pour over the stack of pancakes.

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