These fancy raw food pancakes or flapjacks take some time in the dehydrator but are a fantastic addition to a raw food breakfast. The harder the dates, the longer you'll need to soak them. Thirty minutes at least, even for relatively soft dates, is normal. You want them to blend up evenly and provide the raw batter with stickiness. You'll probably find these raw food pancakes to be sweet enough on their own, but if you can handle a little more decadence, try some Raw Almond Vanilla Spread to go with them.
Prep Time: 30 minutes
Dehydrator Time: 12 hours
Total Time: 12 hours, 30 minutes
Yield: 4 to 6 pancakes
- 8 dates, pitted and soaked for at least 30 minutes
- 1 cup buckwheat groats
- 1/4 cup unsweetened shredded coconut
- 1 cup chopped apples, fuji, gala or honeycrisps
- 1/4 soak water from dates
- 1/4 cup agave nectar
- 1 tablespoon vanilla extract
- 1 to 2 teaspoons cinnamon, to taste
- 2 tablespoons ground golden flax seed
- Pinch sea salt
1. Soak the dates in water to cover and set aside for at least 30 minutes. Meanwhile, grind the buckwheat groats in a blender or food processor until they are fine crumbs, almost flour. Set them aside in a separate bowl, add the shredded coconut and mix well.
2. In a food processor, blend the remaining ingredients on high speed for 20 seconds or until a chunky batter forms. Add to the buckwheat coconut mixture and combine well.
3. Scoop pancakes onto Teflex-lined dehydrator trays and flatten them out to your desired size. The smaller they are, the less time they'll take to dehydrate. You'll want them to be about 1/2-inch thick to start because they'll flatten out a little as they dry out.
4. Dehydrate at 115°F for 6 to 8 hours, flip them over, remove the Teflex sheets and continue dehydrating for another 4 to 6 hours. You want them to be a bit squishy still when you press on them with the outsides not too dry. They are definitely best served fresh out of the dehydrator but will keep in an airtight container in the fridge for about 4 days.