By Chef: Gena Hemshaw
Posted: May 4, 2012
Dense yet pliable and soft, these pancakes are sooooo easy to create and will actually take you less time than traditional pancakes (minus the dehydration time) If you haven’t yet experimented with making raw vegan pancakes then it is about time. Have fun with your raw food diet!
- 1 large banana
- 1/4 cup raw buckwheat flour (make this by grinding up dehydrated buckwheat groats, OR use a store-bought buckwheat flour)
- 2 tbsp flax meal
- 1 tsp cinnamon
- 1/4 cup almond milk
1) Blend all ingredients together in a blender or food processor. The mix should be similar to regular pancake mix; if you need more almond milk, go ahead and add it.
2) Pour in 1/4 cup spoonfuls onto a Teflex lined dehydrator tray. You should get about 5 pancakes.
3) Dehydrate at 115 degrees for about 2 and a half hours. Flip the pancakes (use a spatula or inverted spatula) and dehydrate for another two and a half. It’s *very* important not to over-dehydrate here, so check the pancakes often. If you let them go too long, you’ll end up with banana flax crackers. And while those will be scrumptious, they won’t exactly be pancakes.
4) Serve with fresh berries!