Pancakes are a favorite in my house. My boys love them, my husband loves them and I love them. The rest of my brood can enjoy wheat pancakes… and while I will make them from time to time I really feel left out when everyone else is eating from a sumptious golden stack and I am sipping tea and eating a piece of fruit. I don’t know what it is about pancakes that makes me feel the loss so deeply, but there it is. The Teff pancakes I’ve been making for a while now are good pancakes. They are earthy and a bit more dense than the fluffy wheat and egg versions of my younger days.
The date, nut and oat combination yields a sweet, dense pancake that is a bit like a Scottish Oatcake. Instead of leaving the oats whole and adding wheat flour and egg to bind, I pulverize the oats and all to create a smooth batter that has tiny bits that are toothsome. The batter is wet and dense and there is no threat of these guys falling apart. The dates add plenty of sweetness. For my taste, I would scale back to 2 or 3 dates, but my kids prefer the sweetness from 4. The compromise is that they don’t need maple syrup or anything on top. I usually serve these with raw apple slices or a quick raw applesauce made in the Vitamix. YUM!
If you are sensitive to nuts you can omit them. The sunflower seeds add a lovely bite and you can increase the amount of sunflower seeds to 3/4 or 1 cup if you’re not using nuts.
If you are not gluten sensitive regular oats will do fine here. Oats are gluten free but are usually processed in facillities that also process wheat and gluten ingredients. Bob’s Red Mill has a dedicated facility for gluten free processing and packaging of oats, so if you need gluten free you can buy from Bob’s with confidence.
Enjoy! And as always, post and let me know if you try these.
Date, Nut and Oat Pancakes (or griddle cookies according to my kids!)
2 cups gluten free oats
4 Medool dates, pitted
½ cup finely chopped pecans or walnuts (optional, but wonderful)
½ cup raw sunflower seeds (without shells)
4 Tbsp arrowroot powder
¼ tsp salt (I like sea salt)
1 cup almond milk or milk of your choice
½ cup water
Preheat your griddle or a large sauté pan.
Place all of the dry ingredients into your food processor and pulse until a coarse meal forms. Add the almond milk and pulse to mix it with the dry ingredients. Finally, add the water and pulse to create a wet batter. The batter will firm up considerably as it sits, so have your griddle or pan hot and ready to go when the batter is done.
Scoop out 2 Tablespoon portions of batter and drop onto a lightly oiled griddle or pan. Spread the batter out into a 3 inch circle. Cook for 4-5 minutes and then flip. When you flip the pancake take the spatula and tap the pancake down so the bottom is flat and cooks evenly. After another 4-5 minutes both sides should be a lovely nutty golden color. The edges will be firm and a bit crisp. You should get between 16 and 20 4 inch pancakes from a batch.