These raw pancakes are rich, fluffy, and so soft. Topped with some freshly whipped coconut cream and reduced maple-blueberry sauce, they’re to die for. Feel free to play around with different spices and toppings to make really interesting and delicious combinations.
- Using a blender or a coffee grinder, grind the buckwheat grouts and golden flax seeds.
- Mash the bananas in a large mixing bowl.
- Combine all the ingredients together and mix until everything is well incorporated and no clumps remain. If you want really smooth pancakes, run the batter through a blender for a few seconds.
- Pour in 1/4 cup spoonfuls onto a lined dehydrator tray. You should get about 5 pancakes. I like to pour the batter into large cookie cutters to get a perfectly round shape, but it’s not necessary.
- Dehydrate at 115°F (46°C) for 3 hours. Then using a spatula carefully flip the pancakes and dehydrate for another 3 hours. Serve warm, straight out of a dehydrator.
- Store leftover pancakes covered in the fridge for 1-2 days, though best when fresh.
Put the blueberries, maple syrup, and lemon juice into a small sauce pan. Stir frequently, and bring to a low boil. Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
3 ripe bananas, mashed
1/4 cup flaxseed
1/4 cup buckwheat flour
1/8 cup almond flour
1 Tbsp. unsweetened almond milk
1 tsp. maple syrup
1/2 tsp. ground cinnamon
1/2 tsp. vanilla extract
1/8 tsp. fine sea salt
1/2 cup blueberries
1/8 cup maple syrup
1 tsp. lemon juice, optional
Preparation: 6 hours
This recipe was provided by Nutrition Refined. www.nutritionrefined.com