Pancakes with Dates

These high-protein Moroccan pancakes infused with sweet, sticky dates offer a deliciously unique breakfast experience. Perfectly fluffy and subtly spiced, they provide a nutritious start to your day.

Ingredients

• whole wheat flour - 100 grams
• rolled oats - 30 grams
• baking powder - 1 teaspoon
• ground cinnamon - 1/2 teaspoon
• salt - 1/4 teaspoon
• milk (or almond milk) - 200 ml
• Greek yogurt - 50 grams
• egg - 1 large
• dates (pitted and chopped) - 80 grams
• honey (for drizzling) - to taste
• olive oil (for cooking) - 1 tablespoon

Steps

1. In a mixing bowl, combine the whole wheat flour, rolled oats, baking powder, ground cinnamon, and salt.
2. In another bowl, whisk together the milk, Greek yogurt, and egg until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped dates gently.
4. Heat a non-stick skillet over medium heat and add the olive oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Serve warm, drizzled with honey.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 12 g
• Sodium: 220 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in fiber, aiding digestion and promoting satiety.

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