Lemon Oatmeal Pancakes

These fluffy, delicious pancakes contain no oil, salt or sugar, in favor of ground oats, flax, cornmeal and dates. Instead of using maple syrup, try some fruit-flavored date syrup. I like Date Lady, date syrup.  

Ingredients

• 1 ½ cups rolled oats, ground into flour (or pre-ground flour)
  2 tablespoons flax seeds, ground
  ½ cup cornmeal
  2 teaspoons baking powder
  ½ teaspoon cinnamon
• 2 cups non-dairy milk
• 2 pitted dates (soaked in enough water to cover for at least 30 minutes, then pour off water and set aside)
  Zest and juice from 1 lemon (about 1 tablespoon zest and about 3-4 tablespoons juice)

Directions

1. Grind the oats and flax seeds in a Vitamix or other high-speed blender, and transfer to a mixing bowl; add the remaining dry ingredients to the bowl. Blend the wet ingredients (non-dairy milk, soaked dates, and lemon juice) together in your high-speed blender. Combine the wet and dry ingredients in the bowl using a fork until evenly mixed.

2. Heat a non-stick skillet on medium until a water droplet sizzles on its surface. Add one ladle of batter to the skillet and cook until bubbles form in the center and the edges begin to lightly brown (2-3 minutes). Flip the pancake and cook until the bottom is evenly browned. (You may need to reduce the heat as you make the pancakes since the pan will get increasingly hotter.) Top with bananas or other fruit and/or chopped nuts or nuts grated using a rotary cheese grater; walnuts are great.