October 30, 2011

Raw Buckwheat Pancakes

Friday night I put some pancakes in the dehydrator.  Yep, eight hour pancakes.  They were worth it.  Not much work involved in the batter and very few ingredients.  Waking up to the smell of apples and cinnamon was quite nice Saturday morning.  These whole grain pancakes were very filling, I only ate one, but my son enjoyed four.  They are a great source of protein and fiber.  A serving of two provides 4 g protein and 6 g fiber. Paired with some fresh fruit, it's a great way to start the day.  I took some of the strawberries I had frozen in June and warmed them with a little pure maple syrup for a nice warm fruit topping.

Raw Pancakes
     A recipe from Vegan Fusion
            The Complete Idiot's Guide to Eating Raw, pg 196

1 cup red apples, seeds removed, and chopped
8 dates, pitted, and soaked at least 30 minutes
1/4 cup date soak water
1/2 cup agave nectar (I used coconut nectar)
1 TB vanilla extract
1 tsp. lime zest
1 tsp. cinnamon
2 TB golden flax seeds, ground
Pinch sea salt
1 cup buckwheat groats, ground (I grind them in a little coffee grinder I have specifically for grinding food)
1/4 cup shredded coconut, unsweetened (optional)

1.  In a food processor fitted with an S blade, or a blender, place apples, dates, soak water, agave nectar, vanilla extract, lime zest, cinnamon, flax seeds, and salt.  Blend on high speed for 15 to 20 seconds or until a chunky batter forms.

2.  Transfer to a bowl, and combine with buckwheat and coconut until well incorporated.

3.  Scoop onto Teflex-lined deyhydrator sheets to desired sizes.  They'll flatten out a little, so make them about 1/2 inch thick to start.

4.  Dehydrate at 110ºF for 6- 8 hours.  Keep an eye on them, you don't want the outsides to be too dry.  Pushing down on them will tell you if the insides are still mushy, which is ideal.

Serve hot off the trays, topped with maple syrup or a flavored agave nectar, if you want.  Pancakes will keep in an air-tight container for 3 to 5 days.

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