Date and Oatmeal Pancakes

recipe, breakfast, pancakes, dates, date and oatmeal pancakes

2017 Kids Recipe Challenge Winning Recipe: 1st Place! [Breakfast]

Durar, who’s in grade 5 in Ancaster, ON submitted this recipe. Durar says that kids like to eat pancakes and the dates in this recipe not only make them healthy they add a hint of sweetness everyone will love. Make them on the weekend for an easy breakfast throughout the week.

Preparation Time: 15 minutes

Cooking Time: 4 minutes per batch

Makes: 8

Tips

Put leftovers away within 2 hours or sooner if they are in a warm location. 
Stack pancakes with parchment paper in between layer and freeze for up to 2 weeks.
When you have a craving for pancakes, just take out what you need and warm up in the microwave to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Large flake oats	1 cup (250 mL)
Baking powder	1 tsp (5 mL)
Baking soda	1/2 tsp (2 mL)
Medjool dates, pitted, chopped	¼ cup (60 mL)
Ripe banana	1/2
Eggs	1
Milk	½ cup (125 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Grind oats in food processor until it is a fine, flour texture; place in a large bowl. Whisk in baking powder and soda. Stir in dates; set aside.
Gently rinse banana under cool running water, then cut in half and mash one half. Slice the other half to use later as garnish.
In another bowl, whisk together, egg, milk and stir in mashed banana. Pour over oat mixture and stir until well moistened.
Heat a large non-stick skillet or griddle and spray with cooking spray. Ladle out about 1/4 cup (60 mL) of batter for each pancake; let cook until bubbles start to appear. Flip pancake and cook for another 1 minute or until golden. Repeat with remaining batter and serve warm. Top with sliced banana as garnish.