Pancakes are one of those foods that have somewhat of a mystique about them. When I hear the word pancakes, I think of my mom, weekend mornings, and a smell of something delicious wafting throughout the house. Most families have pancake traditions because let’s face it – a stack of warm pancakes, especially banana pancakes, can make everything better. So today, I’m gonna share with you a recipe for raw pancakes.
This recipe feels like a small victory to me because I’ve been trying different raw pancake recipes for quite some time. Especially now that summer is on the way, I try to incorporate as many raw foods into my diet as possible. When it comes to breakfast, I usually stick with smoothies or homemade granola. However, every now and then I crave something with more texture – something like these raw pancakes.
I have to admit that raw pancakes take more time to make than your regular cooked pancakes. So what I do is make the pancake batter the day before in the afternoon and then dehydrate the pancakes before I go to bed. When I wake up the next morning, not only are the pancakes ready, but the entire house still smells like heaven. There’s nothing like waking up to the smell of maple syrup, vanilla, and a hint of cinnamon.
My husband likes to top these pancakes with some more bananas and maple syrup, which does taste amazing. But my favorite combo is reduced blueberry sauce and coconut whipped cream. Yum!
Tips for Making the Best Raw Pancakes
Bananas – the only tip with bananas I have is to use ripe (better yet, over-ripe) bananas. Unripe bananas have a high resistant starch content, which may cause some bloating and gas. As the bananas ripen, the resistant starch content changes to simple sugar, resulting in sweeter bananas.
Golden flax seeds – I can’t stress enough how important is to use golden flax seeds in this recipe. Depending on where you live, you might have a hard time finding them in. However, any health food store should carry them. If not, buying them online might be your best bet. Golden flax seeds are not only lighter in color – obviously – but also lighter in flavor compared to regular brown flax seeds.
Buckwheat flour & almond flour – some people have asked if they can substitute the buckwheat flour and/or the almond flour for more flax seeds. The answer is – yes, you certainly can (I have tested it). However, the texture won’t be the same. The more flax seeds you use, the denser and heavier your pancakes will be. The ground buckwheat and almonds do lighten up the pancake batter. So just keep that in mind. Unless you’re like my husband, you might not want to stay full 6 hours after breakfast 🙂
Almond milk – while this recipe does call for almond milk, you might not need to use it. As a rule f thumb, the less almond milk you use, the better. More liquid results in a longer dehydration time. So don’t add the almond milk till you know you need it. The amount of almond milk you’ll need (if any at all) will depend on how ripe your bananas are (the riper the bananas, the less liquid you’ll need) and how absorbent the dry ingredients are. Also, keep in mind that you want the pancake batter to be on a thicker side so the pancakes don’t spread out once shaped (see the “Use a circle form” point below).
Blend the batter – this step isn’t really necessary. However, if you want your pancakes to be smooth, run the batter through a blender. Blending will eliminate any chunks and yield smooth pancakes. The mix should be similar to regular pancake mix.
Use a circle form – I like to make my recipes look as amazing as possible. After all, food is a form of art. That’s why I use a form to create a perfectly round pancakes. The batter shouldn’t spread in the dehydrator so you can remove the form once you’ve shaped the pancakes. I actually do recommend removing the form because the batter tends to stick to it if you dehydrate the pancakes with it.
Dehydrate as quickly as possible – since these pancakes contain bananas, you’ll want to have the pancakes done as quickly as possible. The reason is that bananas tend brown with time. So the longer it takes you to dehydrate these raw pancakes, the darker they’ll turn out. If you’re wondering, no, browning doesn’t affect flavor. However, I think that pancakes should have a somewhat golden color.
Watch the dehydrating time closely – since every dehydrator is different, I can’t give you the exact time it will take to dehydrate these pancakes. My tip is to watch the pancakes closely because it’s very important not to over-dehydrate them. If you let them go too long, you’ll end up with banana flax crackers. Your pancakes should still be moist, not crispy. It takes about 5 hours to dehydrate these pancakes in my dehydrator.
Flip the pancakes – it’s always a good idea to flip the pancakes half-way through the dehydrating time. You don’t want to end up with a pancake that has a dried out top and soggy bottom. Use a spatula to do this carefully so you don’t ruin the shape!
If even after reading this article, you’re still skeptical about raw pancakes, it’s ok. My husband thought that I was crazy when I suggested that we do a taste test for raw pancakes. So know that you’re not alone. The only way to find out whether these pancakes are everything I’ve described them to be, is to try them out.
As always, please, leave a comment below if you do give them a try. Your feedback is always appreciated.
Tools You’ll Need
1. Blender (Vitamix Pro 750) | 2. Dehydrator (Excalibur 9 Trays) | 3. Dehydrator Sheets (3-Pack, Silicone) | 4. Hand Beater (Kitchen Aid 9 Speeds) | 5. Cookware Set (Calphalon, Stainless Steel) | 6. Mixing Bowls (Set of 3, Pyrex, Glass) | 7. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel) | 8. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 9. Can Opener (Zyliss, Stainless Steel)
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