Hotcakes are a regular feature on our breakfast menu – especially on the weekend when we have a little more time together.
I have made lots of different versions over time, Vanilla Almond hotcakes have been our standard, but these one are free of any oil or butter and the mild sweetness comes only from fruit. A great source of fibre and they’ll fill you up and keep you fuelled for ages!
The kids love them and they freeze really well, so they are great to pop into lunchboxes.
This recipe makes a large batch …. I have given up on making batches that are any smaller since they are so quickly demolished here and I never wind up with any left overs to freeze. This makes 45-50 hotcakes. But go ahead and halve the recipe if you don’t have quite as large a hungry hoard to feed!!
- 3 cups, wholemeal spelt flour OR 2 1/2 cups plain GF flour mix
- 1/2 cup seeds or nuts of choice
- 1/2 cup rolled oats OR quinoa
- 4 tsp GF baking powder
- 8 medjool dates, pitted
- 1 overripe medium banana
- 1 tbsp sunflower seed butter
- 2 3/4 – 3 cups milk of choice (we like unsweetened vanilla almond)
- 1/2 cup boiling water
- 1 tsp vanilla bean paste
- butter of choice to serve
Place the dates in a small container, cover with the boiling water and add the vanilla. Set aside.
In your processor/blender/bullet/thermal cooker, place the seeds and oats and blitz until fine (Speed 9, 10 seconds).
Add in the baking powder and flour and mix again until well combined (Speed 5, 12 seconds).
Pour out dry mixture into a large bowl and set aside.
In your processor/blender/bullet/thermal cooker, place the dates and water, banana, seed butter, milk and blend, blend, blend until very smooth (Speed 7, 10 seconds, scrape down and repeat). Start by using the smaller amount of milk.
Pour the wet mix into the dry mix and whisk together until smooth*, if the mixture is too thick, add in the remaining amount of milk and whisk in.
*This whole mixture is too much for the bowl of a thermal cooker. But if you are making a half batch, at this point just add the dry mixture back into the wet mixture that is still in the bowl and mix on speed 4, scraping down every 10 seconds until it is well mixed and smooth.
Pour the batter into a hot, lightly greased frying pan, wait until bubbles appear on the surface, then flip and cook until both sides are golden brown.
Top with butter of choice and serve.