- 2 cups whole wheat pastry flour
- 1/2 cup almond meal
- 1/4 cup unsweetened, flaked coconut
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. cinnamon
- dash cardamom
- 2 cups coconut milk (or your favorite non-dairy milk)
- 3 seriously overripe bananas, mashed (about 1 cup)
- 2 tsp. vanilla extract
- 8 dates, chopped and soaked overnight in 1/2 cup of orange juice, divided
- 1/2 cup walnuts
- 1/2 cup pecans
- 2 Tbsp. cacao nibs
- 2 Tbsp. hemp seeds
- Soak the chopped dates in orange juice the night before you plan to make pancakes. The next morning, process the dates/OJ until smooth, then divide the mixture in approximately equal parts. Half will go into the pancake batter and half will go into the nut butter mixture.
- In a large bowl, whisk together the whole wheat pastry flour, almond meal, coconut, baking powder, baking soda, salt, cinnamon and cardamom. Set aside. In a medium-sized bowl or large measuring cup, combine the mashed bananas, milk, half of the date/OJ mixture and vanilla extract. Make a well in the center of the dry ingredients and whisk in the wet ingredients. Stir just to combine. Set aside for about 15 minutes.
- To make the nut butter, chop the walnuts, pecans and cacao nibs in the bowl of a food processor until chunky, but not finely chopped. Add in the other half of the date/OJ mixture and the hemp seeds and process to combine. Make it as smooth or as chunky as you desire.
- Cook up your pancakes and top with the nut butter and generous amounts of sliced bananas.
- This batter would also work in a waffle iron too.