coffee date pancakes with chocolate date butter

Coffee Date Pancakes with Chocolate Date Butter

Makes 7-8 small pancakes 
Butter recipe makes 6-8 servings


Pancake Ingredients:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons vegan refined sugar
  • 1/2 banana, mashed
  • 1 cup vanilla coconut milk
  • 1 tablespoon ground coffee 
  • 1 cup chopped dates
  • 1-3 tablespoons vegan butter (for the skillet)
  • maple syrup for serving (optional)

Chocolate Date Butter ingredients:
  • 1/2 cup vegan butter substitute (I used Earth Balance)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons confectioners' sugar
  • 1/4 cup chopped dates

Directions:
  1. To make the butter, place all ingredients in a food processor and blend until combined. 
  2. Spoon onto plastic wrap and roll the butter into the shape of a tube.
  3. Refrigerate to harden, at least 30 minutes.

  1. To make the pancakes, whisk together the flour, baking powder, salt and sugar in a bowl. 
  2. In a separate bowl, stir together the mashed banana, coconut milk and ground coffee.
  3. Add the wet ingredients to the dry ingredients and stir.
  4. Separate the dates with your fingers and drop them in the batter, being careful not to drop them as one giant wad of date bits.
  5. Fold in the chopped dates.
  6. Heat your griddle or cast iron skillet (I used a skillet on low-medium heat) and drop in a tablespoon of vegan butter. Use a 1/4 measuring cup to scoop the batter and drop it onto the griddle/skillet. 
  7. Cook for 2-3 minutes on each side. When the batter begins to bubble, flip the pancakes. If the pancakes bubble sooner than 2 minutes, turn down the heat. 
  8. Remove the Chocolate Date Butter from the refrigerator and unwrap it. Slice the butter and drop a dollop or two on top of the pancakes. 
  9. Dig right in or top with maple syrup for an extra bit of awesomeness. 
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