raw pancakes with blueberry sauce and whipped cream
Raw Pancakes with Blueberry Sauce and Coconut Whipped Cream
Print Recipe
These raw pancakes are hearty and filling, yet soft and pliable. Flavored with bananas, maple syrup. vanilla, and a hint of cinnamon, your kitchen is gonna smell like heaven.
Servings Prep Time
5 pancakes 15 minutes
Cook Time
5 hours
Servings Prep Time
5 pancakes 15 minutes
Cook Time
5 hours
raw pancakes with blueberry sauce and whipped cream
Raw Pancakes with Blueberry Sauce and Coconut Whipped Cream
Print Recipe
These raw pancakes are hearty and filling, yet soft and pliable. Flavored with bananas, maple syrup. vanilla, and a hint of cinnamon, your kitchen is gonna smell like heaven.
Servings Prep Time
5 pancakes 15 minutes
Cook Time
5 hours
Servings Prep Time
5 pancakes 15 minutes
Cook Time
5 hours
Ingredients
Raw Pancakes
  • 3 ripe bananas, mashed
  • 1/4 cup golden flaxseed meal
  • 1/4 cup buckwheat, ground into flour
  • 1/8 cup almond flour
  • 1 Tbsp. almond milk (or any other nut milk)
  • 1 tsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. fine sea salt
Blueberry Sauce
  • 1/2 cup blueberries, fresh or frozen
  • 1/8 cup maple syrup
  • 1 tsp. lemon juice, optional
Coconut Whipped Cream
  • 1 14-oz can coconut cream or full-fat coconut milk
Servings: pancakes
Instructions
Raw Pancakes
  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 circle forms to get a perfectly round shape, but it’s not necessary.
  5. Dehydrate at 115° F for about 2 and a half hours. Then using a spatula carefully flip the pancakes and dehydrate for another two and a half.
Blueberry Sauce
  1. 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.
Coconut Whipped Cream
  1. Chill your coconut cream or coconut milk in the refrigerator overnight. Don’t shake or tip the can to encourage separation of the cream and liquid. Be sure to use full fat coconut milk (not lite) otherwise the coconut milk won’t harden.
  2. The next day, remove the canned coconut milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
  3. Using a hand mixer (do not use a blender!), beat the cream for about 30 seconds, until creamy and smooth. Use immediately or refrigerate. The coconut cream keeps for 1-2 weeks in the fridge.
Recipe Notes

*Depending on the ripeness of your bananas and on how absorbent the dry ingredients are, you might not need to use any almond milk. However, the batter does thicken up over time. If that happens, add a little more liquid to the batter.