Hot Cakes
½ cup fresh Nature’s Partner® Blueberries, rinsed and dried, plus more to serve
2 large eggs
¾ cup unsweetened nut milk of choice (flax milk recommended)
1 tsp vanilla extract
3 tbsp coconut sugar
1½ cups all-purpose flour
¼ cup flaxseed meal
1¾ tsp baking powder
Non-stick cooking spray, preferably coconut oil for best flavor
Granola, optional to garnish
Date Syrup
1 cup Medjool dates, pitted
2 cups water
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 2–4
1 To make the hotcake batter, whisk together the eggs, nut milk, vanilla extract, and coconut sugar 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.
2 Heat a non-stick pan over medium heat and spray lightly with non-stick cooking spray. Using a large ice cream scoop, scoop 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.
3 Meanwhile, to make the date syrup, blend together the dates and water until they form a syrupy paste.
4 To assemble the hotcakes, sprinkle more fresh blueberries on top with granola (optional) and date syrup to taste. Enjoy!
To learn more about Nature’s Partner® and find more healthy recipes, visit www.naturespartner.com
