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.
Sift together the flour, baking powder and salt. Add the melted butter and combine the mixture together.
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.
Heat 1 tbsp of oil over medium heat in a pan then wipe away with a kitchen towel.
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.
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.