Hotcakes are a smaller, thicker version of traditional pancakes. This recipe perfectly highlights the flavor of sweet, fresh blueberries!
Flavors: Fruity, Nutty, Sweet
2 large eggs
¾ cup flax milk (or other nut-based milk of choice)
1 teaspoon vanilla extract
3 tablespoons coconut sugar
1½ cups all-purpose flour
¼ cup flaxseed meal
1¾ teaspoons baking powder
½ cup fresh Nature’s Partner blueberries, rinsed and dried, plus more to serve
Non-stick cooking spray, preferably coconut oil for best flavor Granola, optional to garnish
For the date syrup:
1 cup Medjool dates, pitted
2 cups water
To make the hotcake batter, whisk together the ﬁrst four ingredients until foamy. Fold in the flour, flaxseed meal, and baking powder until just combined. Lastly, gently fold in the blueberries for about 10 seconds, being careful not to overmix the batter.
Heat a non-stick pan over medium heat and spray lightly with non-stick cooking spray. Use a large ice cream scoop to scoop out an even amount of batter per hotcake. Fry each hotcake for 1-2 minutes per side. The hotcakes are meant to be smaller and thicker than regular pancakes.
Meanwhile, to make the date syrup, blend together the dates and water until they form a syrupy paste.
To assemble the hotcakes, sprinkle more fresh blueberries on top with granola (optional) and date syrup to taste. Enjoy!