Active Time

　　25 minutes

　　Total Time

　　40 minutes

　　These decadent silver dollar-style pancakes are inspired by the classic British banoffee pie but are completely free from refined sugars—and they're gluten-free to boot. Sticky and sweet dried dates are soaked in hot water and blended to create the luxurious toffee-like "caramel." If you're feeling extra indulgent, whip up a batch of Coconut Whipped Cream to go on top.

　　

Ingredients

30 mini pancakes/serves 6

　　

For the date caramel:

1 cup chopped pitted dates

　　1/4 teaspoon pure vanilla extract

　　Pinch of salt

　　

For the pancakes:

2 ripe bananas, peeled

　　1 cup whole milk, warmed

　　2 large eggs

　　1/2 teaspoon vanilla extract

　　1 1/2 cups almond meal (ground almonds)

　　3/4 cup brown rice flour

　　2 teaspoons baking powder

　　1 teaspoon cinnamon

　　1/2 teaspoon salt

　　Melted unsalted butter, for pan

　　Sliced toasted almonds, for serving

　　

For the date caramel:

Step 1

Soak chopped dates in 1 cup hot water for 15 minutes. Transfer dates and their soaking liquid to a blender or food processor; add vanilla extract and salt. Blend until date mixture reaches a caramel-like consistency, adding a bit more hot water if needed. Transfer date caramel to a small serving bowl or creamer.

　　

For the pancakes:

Step 2

In a large bowl, mash the bananas and whisk in the milk, eggs, and vanilla. In another large bowl, combine the almond meal, brown rice flour, baking powder, cinnamon, and salt. Pour the wet ingredients into the bowl of dry ingredients and stir well to incorporate.

　　

Step 3

Heat a large skillet or griddle to medium and brush it with a bit of butter. Drop batter by the tablespoon into the skillet to form pancakes. Cook until bubbles start to form on the surface, 1 to 2 minutes. Flip and cook the other side until light brown, about 30 seconds more. Repeat with remaining batter, brushing pan with butter as needed.

　　

Step 4

Drizzle pancakes with date caramel, sprinkle with almonds, and serve.