Raw Pancakes
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Raw Pancakes
  • 3 Bananas, ripe
  • ¼ cup Golden Flaxseed Meal
  • ¼ cup Buckwheat, ground into flour
  • ⅛ cup Almond Flour
  • 1 TBSP Almond Milk, or any other nut milk
  • 1 tsp Maple Syrup
  • ½ tsp Cinnamon
  • ½ tsp Pure Vanilla Extract
  • ⅛ tsp Fine Sea Salt
Coconut Whipped Cream
  • 1 14-oz Can of Coconut Cream
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, roughly chop for a fluffy pancake.
  3. Combine all the ingredients and mix well until everything is well incorporated and without lumps.
  4. Depending on the ripeness of the 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.
  5. Spoon in ¼ cup onto a lined dehydrator tray. You should get about 5 pancakes. I like to spoon the batter into large cookie cutters to get a perfectly round shape, but it's not necessary.
  6. Dehydrate at 46°C (115°F) for about 2½ hours. Then, using a spatula carefully flip.
Coconut Whipped Cream
  1. Chill the coconut cream in the refrigerator overnight. Don't shake or tip the can to encourage separation of the cream and liquid.
  2. On the next day, remove the coconut cream from the fridge without tipping or shaking and remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind.
  4. Using a hand mixer (do not use a blender), beat the cream for about 30 seconds, until creamy and smooth.
  5. Use immediately or refrigerate. The coconut cream keeps for 1-2 weeks in the fridge.
Notes
This was so yummy. I decided on tropical fruit. Paw paw, passionfruit, pineapple and strawberry for the colour. Texture of this pancake was really light. I chopped the bananas instead of mashing them. I added flaxseeds, almond meal, and just because I had some in my pantry, pistachios. The nuts give it a richer rounder flavour and makes the pancakes more nutritionally rich. I use seasonal fruit for the salad and whipped coconut cream.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/raw-pancakes/