This is one of those super simple recipes that I make and end up grazing on all week long. I will bring a bunch to work for a snack or take them in the car for that morning “I’m too late to make a smoothie” drive to work.
These gluten-free pancake “snackers” are delicious right out of the fridge, or re-warmed in the oven and they have just enough sweet that you don’t need to add any syrup or jam. Although, they are mighty tasty that way too, especially topped with whole food Date Puree.
Makes: 24-36 snackers
Time: 5 minutes to make batter, 15 minutes to cook them all
Medium to large pan, griddle or skillet
2 tbsp sesame seeds, toasted
1/2 cup cashews, soaked
2 cups buckwheat flour
3 dates, pitted (here’s how)
2 tsp vanilla extract
2 1/4 cups pure water
1/2 tsp fine ground sea salt
Zest and wedges from 1 organic navel orange
1/2 tsp aluminum-free baking soda
1 tsp aluminum-free baking powder
Coconut oil for pan
Let’s get started.
Warm your pan over medium-high heat and add about 1 tsp coconut oil.
Zest your orange…
…and then peel your wedges.
Toss all ingredients, except sesame seeds, in the blender and mix until creamy.
Pour batter directly from the blender into your warm pan, to create about 2 1/2″ pancakes, and sprinkle with sesame seeds.
Cook until bubbles form and top of snackers dry out. Then flip.
Cook for about 2 more minutes, then enjoy.
Store in an airtight glass container in the fridge for up to one week—if they last that long—they’re delish.
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