Cathy Fisher
Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking Without Salt, Oil or Sugar. Find her on Instagram and Facebook.
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Comments (16)
Could I substitute chickpea flour for the cornmeal?
Delicious! It’s sweet on it’s own with all the dates in it that you don’t really need maple syrup. I added lemon essence because I didn’t have a lemon and it took it to the next level.
I really enjoyed this, I only made half a batch so that I wouldn’t have leftovers. They are so easy to make it doesn’t make sense not always eat them fresh and hot. A half a batch works really well by using my smoothie blender instead of the big blender. I did not have lemon zest so I used orange zest and I loved the flavor the orange zest gave it. I also found it quite runny the first time I made it & added flax meal to thicken it up. The second time I measured out an extra 1/4 cup of oats, ground them up, and set aside to use for thickening later. An eighth of a cup would’ve been just perfect for thickening. I also added extra dates the second time around, using one and a half times the amount. I did not make the Syrup yet as I do not have any fresh raspberries, looking forward to that next time. But maple syrup tasted wonderful and with the orange zest and a little extra cinnamon it just seemed to have a wonderful harmony of flavor. I also added extra cinnamon. Thanks so much for the recipe I absolutely have decided it’s my new favorite breakfast
Made these today minus the cornmeal cause I didn’t have any. They are delicious! I added a little extra cinnamon which gave them a slight gingerbread taste/smell! Will certainly make these again, lovely for breakfast or afternoon snack. Made the syrup with frozen berries and turned out really good too.
What are the nutritional facts on this recipe for pancakes. I have to eat according to my labs
For 6 servings I got it as 253 calories including the syrup.
This is a cool website that will analyze recipes according to ingredients and give a full nutrition label
Question — could you just use oat flour instead of grinding oats into a flour-like consistency?
Yes, I just used the oat flour and they turned out great!
It would be nice if FOK would stop relying so heavily on baking powder as a leavening. Some of us can’t use baking powder, and therefore either have to skip the recipe altogether or find a substitute because of the phosphates in baking powder. Thanks!
I live in Europe and banking powder without phosphates is available here. For example one is called Weinstein which means wine stone.
Just skip it.
Delicious! I loved it
I added 2 tablespoons of flax seed to thicken a bit more.
Didn’t have any dates used cranberries. Also grabbed a cool one and ate plain, really good cold too – very good, it’s a keeper !
My husband was craving pancakes and decided to make these this morning…I don’t normally care to eat pancakes, but these were really good! Easy to make and a great alternative to get your oats in when you don’t feel like having a bowl of oatmeal! The syrup was perfect and this recipe satisfied my husband’s craving for pancakes!
Made these today and used oat milk as my milk base. Turned out great. They’re VERY filling and satisfying. I do have leftover syrup, so that’s a bonus. Besides my food processor deciding to explode on me (which warrants a new FP now), it was a smooth process.
I am new to eating plant based foods. I thought I was eating clean most of the time, but am now making a strong effort to remove animal products from my diet. Today was the 1st day. Anywho, I made this recipe this morning (except the date syrup, because I didn’t have any dates) with agave nectar. Pancakes were amazing & I was full until lunch time. I just added fresh blueberries on top. I’m a new fan, this will be my go-to recipe when I want pancakes & I love that they are gluten free because my son has a wheat allergy, perfect family meal. Thank you!!