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Cinnamon Date Swirl Pancakes

5 Minute Read

Written by Goldie

Light and fluffy Cinnamon Date Swirl Pancakes with a delightful cinnamon swirl made from medjool dates are perfect for a cozy, nutritious breakfast. Made with five wholesome ingredients, they are Refined Sugar-Free, Dairy Free, and offer a Gluten-Free Option.  

Imagine if your favorite dessert–a cinnamon roll–and your favorite breakfast meal–a warm stack of pancakes–had a baby. Now you don’t have to imagine! These Cinnamon Date Swirl Pancakes have all of their parents’ best traits: a gooey, sweet filling, a crispy golden bake, and that iconic cinnamon swirl. You get the delicious taste of fluffy cinnamon rolls without all the work! 

medjool dates

These are our take on the viral cinnamon-swirl pancakes. What’s better about these, however, is that they fuel your body with everything it needs to start your day off right. The pancake batter only uses three ingredients: eggs, whole wheat flour, and bananas. The whole wheat flour can easily be swapped for a gluten-free 1:1 flour to accommodate everyone! The cinnamon-date filling is even simpler than that! It’s just, well… medjool dates, coconut oil, and cinnamon. Do not be fooled–while these pancakes are in fact refined sugar-free, they are nothing short of delicious.

medjool dates

 

Ingredients you'll need:

    1. Ripe Bananas
      • Not only do you get a great *natural* sweetness, but also vitamins and nutrients like Vitamin B6 + C! Make sure that your bananas are super spotty--that's when they are the sweetest and easily mash-able. For a really smooth texture, you can puree them in a blender or food processor.
    2. Joolies Organic Medjool Dates
      • Joolies dates are the only natural sweetener needed for our yummy cinnamon, caramel-y filling. We recommend soaking in hot water before blending to ensure a smooth paste texture.
    3. Whole Wheat Flour
      • This is crucial for the structure and texture of our pancakes. It’ll make sure that they are nice and chewy, but don’t fall apart too easily while flipping. if you are gluten-free, you can substitute with a 1:1 gluten-free flour (note: the texture may vary slightly if you substitute). Our friend's over at Bob's Red Mill have a great flour that can be used for almost all bakes, and that can be found here!
    4. Eggs 
      • This helps bind all the ingredients together and keeps them structurally intact on the skillet. They also increase the protein, healthy fat, and vitamin benefits in the recipe. We recommend using pasture raised eggs so you get that beautiful golden yolk that is full of healthy Omega-3s, choline, and good cholesterol 🍳 
    5. Coconut Oil
      • These are just as essential as the bananas! Medjool dates become even more caramel-like when warmed, adding amazing texture, moistness, and a boost of nutrients like potassium (3x that of a banana!), magnesium, fiber, Vitamin B's, etc!
    6. Cinnamon + Sea Salt
      • The cinnamon will enhance all of the flavors in the pancakes and carry that warm, cozy taste of a classic cinnamon roll while the salt meld all the flavors together.

 

If you make these cozy cinnamon swirl pancakes, be sure to tag us on Instagram and Pinterest so we can see all your date-able date recipe recreations! And you can always comment below!  

Other Baked Goods You'll love:

 
 CINNAMON-DATE-SWIRL-PANCAKES-PIN

 

Cinnamon Date Swirl Pancakes

Dairy-Free, Refined sugar-free, Gluten-Free option

  • prep time: 15 minutes
  • cook time: 20 minutes
  • total time: 35 minutes
Servings: 4
 
INGREDIENTS:
  • 10 Joolies medjool dates, pitted
  • 1 cup whole wheat flour
  • 2 ripe bananas
  • 4 large eggs
  • 1 tsp coconut oil
  • pinch of sea salt
  • 1 tsp ground cinnamon

DIRECTIONS:
  1. Pit dates (if needed) and soak in hot water for about 10 minutes to soften. Place soften dates, coconut oil, and cinnamon into a blender and blend into a fine paste.
  2. Scoop the cinnamon date paste into a piping bag or ziplock bag. Cut the tip of one corner about 1/8th of an inch and set aside. 
  3. In a medium bowl, mash the bananas until smooth. Next, whisk in the eggs until just combined.
  4. Mix the whole wheat flour and salt into the banana-egg mixture. Optional: add cinnamon to pancake batter.
  5. Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with coconut oil to avoid pancakes from sticking to the surface.
  6. Scoop about 1/3 - 1/2 cup of the pancake batter onto the griddle. Once the batter has spread and bubbles start to form, use the piping bag to pipe cinnamon-date paste swirls onto each pancake. Note: avoid piping too close to the edge or the filling will get crunchy.
  7.  Flip each pancake and cook until the other side is golden brown then remove from griddle. Add your favorite pancake toppings and enjoy!

Store leftover pancakes in an airtight container in the fridge for 4-5 days.