Instructions

1. Using a blender or a coffee grinder, grind the buckwheat grouts and golden flax seeds.
   
   
2. Mash the bananas in a large mixing bowl.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. Store leftover pancakes covered in the fridge for 1-2 days, though best when fresh.

Blueberry Sauce
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.