Pancakes have always been a favorite whether for breakfast or as a dessert. This easy to make recipe is fat free, dairy free, cruelty free, grain free, 100% live and 100% delightful.
Dehydrator (Excalibur) with Paraflexx sheets and trays
High Speed Blender (VitaMixer)
Preheat dehydrator to 115° F
1/4 cup raw golden flax seeds
2 T raw chia seeds
1/8 – 1/4 cup purified or filtered water
14 fresh peeled or frozen blue java bananas or a mix of. ice cream and cavendish
6 pitted dates
1 1/2 t. cinnamon or to taste
1/2 t. nutmeg or to taste
1 t. vanilla powder or to taste
1 cup fresh raspberries
Mix together the flax and chia seeds in a small bowl.
Cover with purified water and let sit for 20 minutes until it forms a gel.
Place all ingredients except raspberries and two of the bananas in the blender.
Add gelled mixture of flax and chia seeds.
Blend on high speed until smooth.
Pour into bowl.
Gently stir in half of the raspberries – 1/2 cup.
With a large ladle, scoop batter on to three paraflexx lined dehydrator sheets.
Form four round pancakes to a sheet encouraging the batter towards the edges to prevent them from getting brittle.
Space trays evenly in the dehydrator.
Dehydrate at 115° F for several hours depending upon humidity and preference.
Rotate the sheets every couple of hours so all pancakes dehydrate evenly.
When done, batter should not stick to the parraflexx.
If you need to speed the process after four or so hours, you can gently flip the pancakes using another paraflexx sheet and tray to carefully invert the pancakes. Continue dehydrating until no longer sticky and slightly firm. Do not leave in too long as they can get brittle and/or leathery.
When finished, remove pancakes with a spatula.
Place two to three pancakes on each plate to serve.
Garnish with remaining two bananas – freshly sliced.
Blend remaining 1/2 cup of raspberries and spoon on top.
Serve and enjoy.
To save for later consumption, place each pancake between sheets of wax paper.
Store in a sealed container in the refrigerator (will stay good for up to a week or longer).
When ready to serve, reheat in the dehydrator for five to ten minutes.
Place on plates and serve with fresh bananas and raspberry puree.
Yields: 1 dozen pancakes.