For the Cinnamon Date Swirl
- 1 cup (about 8 large) medjool dates, pitted
- Hot water
- 1/ 4 cup date syrup
- 1 teaspoon ground cinnamon
- Pinch salt
- 3 tablespoons all-purpose flour
For the Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons flax seeds, ground into meal
- 2 tablespoons granulated sugar
- 1 1/ 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/ 4 cups flax milk or oat milk
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice or white vinegar
For the Cream Cheese Glaze
- 4 ounces vegan cream cheese
- 1/ 4 cup flax milk or oat milk
- 1 teaspoon vanilla extract
- 1 tablespoon date syrup
- Pinch salt
Make the Cinnamon Date Swirl and Pancake Batter
Cover pitted dates with hot water in a small bowl until just submerged and set aside for 15 minutes.
Meanwhile, whisk flour, flax meal, sugar, baking powder, baking soda, and salt in a medium bowl.
Combine milk, oil, vanilla extract, lemon juice in a medium bowl.
Gradually stir milk mixture into dry ingredients to form a thick batter. Let batter sit for 10 minutes to hydrate.
Drain half the water off the dates, then add soaked dates with remaining water to a high-speed blender along with date syrup, cinnamon, and salt. Puree until completely smooth and mixture is a thick but pourable consistency. If mixture is too thick, add 1 tablespoon water at a time until desired consistency is reached. Add 3 tablespoons flour and blend until combined. Load mixture into a squeeze bottle or piping bag.
Heat a medium or large nonstick skillet over medium-low heat. Once pan is preheated, coat lightly with nonstick spray. Reduce heat to low.
Preheat oven to warm (about 185F degrees).
Pour ⅓ cupfuls batter into pan, spreading out with the back of the measuring cup, then squeeze a swirl of date filling. Let cook until the surface is dotted with bubbles and golden brown, about 3-4 minutes per side. Transfer pancakes to preheated oven to keep warm while you make the rest. If you prefer to make fewer, larger pancakes, use a ½ cup or 3/4 cup measuring cup to scoop batter and proceed as directed.
Serve pancakes hot with a drizzle of cream cheese glaze.
Make the Cream Cheese Glaze
Meanwhile, whisk cream cheese, milk, date syrup, and a pinch of salt in a small bowl until completely smooth and pourable. If mixture is too thick, add 1 teaspoon additional milk to thin. Refrigerate until ready to use.