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

Method

• Step 1

  Cover pitted dates with hot water in a small bowl until just submerged and set aside for 15 minutes.

• Step 2

  Meanwhile, whisk flour, flax meal, sugar, baking powder, baking soda, and salt in a medium bowl.

• Step 3

  Combine milk, oil, vanilla extract, lemon juice in a medium bowl.

• Step 4

  Gradually stir milk mixture into dry ingredients to form a thick batter. Let batter sit for 10 minutes to hydrate.

• Step 5

  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.

• Step 6

  Heat a medium or large nonstick skillet over medium-low heat. Once pan is preheated, coat lightly with nonstick spray. Reduce heat to low.

• Step 7

  Preheat oven to warm (about 185F degrees).

• Step 8

  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.

• Step 9

  Serve pancakes hot with a drizzle of cream cheese glaze.

Make the Cream Cheese Glaze

• Step 1

  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.