Dairy-Free Persian Date and Walnut Stuffed Pancakes (Komaj)

Instructions

1. 1In a large bowl, whisk together the 1 1/2 cups All-Purpose Flour, 2 teaspoons Baking Powder, and 1/4 teaspoon Salt until well combined.
2. 2In a separate medium bowl, whisk together the 1 1/4 cups Almond Milk, 2 tablespoons Maple Syrup, and 1 teaspoon Vanilla Extract until smooth.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a whisk or spatula until just combined; do not overmix, a few small lumps are okay.
4. 4In a small bowl, combine the 1/2 cup Pitted Dates, chopped, the 1/4 cup Walnuts, chopped, and the 1/4 teaspoon Cardamom Powder. Stir to distribute the ingredients evenly.
5. 5Place a 25.4 cm non-stick skillet or griddle over medium heat. Add 1 tablespoon of the 2 tablespoons Coconut Oil to the skillet and let it heat up until it shimmers, about 1-2 minutes.
6. 6Pour 1/4 cup of the pancake batter onto the hot skillet. Immediately spoon about 1 tablespoon of the date and walnut mixture onto the center of the batter. Carefully pour another 1/4 cup of pancake batter over the date and walnut mixture, ensuring it is completely covered.
7. 7Cook for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancake using a spatula. Add the remaining 1 tablespoon of Coconut Oil to the skillet if needed. Cook for another 2 to 3 minutes on the second side, until golden brown and cooked through.
8. 8Repeat steps 6 through 8 with the remaining batter and date and walnut mixture, adding more coconut oil to the skillet as needed. You should have about 4 stuffed pancakes.
9. 9Serve the Dairy-Free Persian Date and Walnut Stuffed Pancakes warm.

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