Raw Pancakes with Blueberry Sauce and Coconut Whipped Cream
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: 5 pancakes
- 3 ripe bananas, mashed
- 1/4 cup golden flaxseed meal
- 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
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.
*I made the buckwheat flour by grinding buckwheat groats in a Vitamix.
**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.
***You can find the recipe for whipped coconut cream here.