Ok so I’m a bit early but it’s only in your best interest so you can get busy making these gorgeous pancakes. I think if you’d have asked me a few years ago what foods I would take on a desert island, pancakes (my mum’s homemade ones) would have featured high on my list. But seeing as I don’t want to be consuming any refined flour or the nasties from cow juice, I have made my own raw pancakes!
The above pancakes have been rolled to make crepes but in homage to me olde favourite I made hazelnut ice-cream (yes raw ice-cream!) and sprinkled with chocolate powder. I’ve never been a lemon and sugar kinda gal; I used to have vanilla ice-cream sprinkled with hot chocolate powder so it would melt and become all chocolatey. Sometimes I would have nutella on it too.Mmmm yum. But not so good for me. Geez, thinking about it, I used to eat a lot of Nutella! Did you know that some rawsome company has made a raw version called Rawtella – it’s only available in the USA at present so I created my own version and it was GOOD!
So, how do you make pancakes? Well, there are several ways but the easiest version is using bananas and flax meal (otherwise known as linseed). But be sure to grind it using a coffee grinder as you don’t want to use whole flaxseeds.
You can serve these pancakes with anything – as delicious as the ice-cream was I found that it made the pancakes slightly chewier whereas the chocolate spread made them soft and tasted just like the crepes like you get in Paris! Bold claim I know – they’re that good. You could mix it up and serve with fruit or drizzle with chocolate from my fruit and nut recipe as runny chocolate sauce.
- 3 bananas (approx 1 cup mashed)
- 1/3 cup flax meal (preferably golden)
- 1 tsp cinnamon
- 1/4 – 1/2 cup water
Combine the bananas and cinnamon in the food processor until smooth. Add in the ground flax adding in the water gradually being careful not to add too much but just enough to make the mixture smooth.
Lay out a tablespoon of mixture on a dehydrator sheet and using the back of the spoon make into a round pancake shape. Dehydrate at 105 degrees fahrenheit for 2 hours. Place another dehydrator sheet over the top, flip, and peel away the sheet so the underside now faces upwards. Dehydrate for another 3-5 hours until dry.
If you don’t have a dehydrator, use baking paper as your dehydrator sheet and place in the oven leaving the door ajar. Flip and peel once the upside is dry.
Chocolate Hazlenut Spread
- 1 cup hazelnuts (preferably soaked 1hour + but not essential)
- 2 tbl cacao powder
- 1/4 cup agave nectar (to taste)
- 1 cup water
- 1/2 tsp vanilla extract
- pinch salt
Combine all ingredients in a high speed blender until smooth. If you have time, soak the hazelnuts in water for an hour beforehand as this will make the mixture smoother. It will still turn out well if you don’t soak.
I would advise making these mid-morning so they will be dry and ready to eat by dinner time. Enjoy! Happy Pancake Day!