Date Walnut Plantain Pancakes

Nutrient rich and delicious! These pancakes are made with wholesome ingredients like; einkorn flour which is an ancient grain and the oldest surviving form of unhybridized wheat; dates and plantain which provide natural sweetness and richness; and walnuts for a lovely crunch and bite. Spices like Ceylon cinnamon, ginger, turmeric, saffron and cardamom add a powerhouse of nutrients and healing properties to these pancakes.

This is a wholesome breakfast that my kids love! It also makes a great lunch kit snack!

Ingredients:

• 2 cups chopped ripe plantain (approx. 2 plantains)

• 2 cups water 

• 2 cups whole wheat einkorn flour (or you can sub for spelt flour or all-purpose flour)

• 1 cardamom pod (open the pods and use the seeds) 

• 4 saffron threads 

• Pinch mineral salt 

• 1/2 cup chopped dates

• 1/2 cup roughly chopped walnuts that were soaked overnight (see note below) 

• 2 tbsp aluminum free baking powder 

• 1 tsp Ceylon cinnamon 

• 1 tsp ginger powder 

• 1 tsp turmeric 

Method:

1. Add plantain, water, and cardamom seeds to a blender and blend until smooth.

2. Place the remainder of ingredients in a mixing bowl and whisk to combine.

3. Add the plantain mixture to the dry ingredients and use a spoon or spatula to fold it in until well combined.

4. Heat a griddle or nonstick skillet and ladle the batter onto the griddle (approx. 1-4 cup of batter). Allow to cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook on the other side for another 2-3 minutes.

5. Serve the pancakes warm and top with crushed walnuts and drizzle with maple syrup.

   
   

Notes: Walnuts must be soaked overnight in water or for a minimum of 6 hours to support digestibility and nutrient absorption. Walnuts contain tannins and phytic acids which act as nutrient inhibitors in the body. Soaking helps to remove the phytic acids and tannins. First wash the walnuts to remove any debris from storage, then transfer them to a bowl and pour water over them, enough to cover the walnuts and give room for them to expand. Cover the bowl and leave it on the counter overnight. The next day drain the water and rinse the walnuts well before consuming or cooking.