Hiya, all,

As a way of celebrating pancake Tuesday yesterday, I made some awesome pancakes with ingredients from the top of my head, and they were great – thick, without fat and with very little wheat. And then I got a lovely question from Twitter for a recipe, which reminded me of a time 2 years ago when I also made raw pancakes and decided to make a pancake recipe post. I will share rough 3 different recipes.

1. Oat pancakes
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1.5 cups oat flour (ground oat flakes)
0.5 cup wholegrain flour (can be substituted with gluten-free flour, or rice flour, or gram flour)
50-100 g muscovado/molasses
1 tbsp baking powder
1 tbsp cinnamon
2 tbsp flaxmeal
1 tsp ground ginger
1 banana (mashed)
1 tsp apple cider vinegar
1 tsp lemon juice
1 cup soy milk (or other alternative)
water

Just mix all the dry ingredients and add the wet ingredients. Add water/milk enough to make it into a yoghurt-like consistency. This amount made me about 30 palm-size pancakes – which was a lot. But they got ready rather quickly, one batch in 2 minutes tops 🙂 They need no oil when frying if you have a decent enough pan where they wouldn’t get stuck.
Serve immediately or they’re good cold as well (my lunch today). Great with jam, ice-cream, marmalade, chocolate spread or whatever you can think of.

2. Regular pancakes

2 cups wholegrain flour
0.5 cup dark sugar/sweetener
1 tbsp baking powder
1 tbsp cinnamon
1 tbsp lemon juice
(0.25 cup vegetable oil)
1 cup soy milk (or alternative)
water
Optional:
banana
berry flour
flaxmeal
cocoa/carob powder
chocolate chips
lucuma/maca/spirulina/wheatgrass
apple sauce

As always, mix the dry ingredients and add the wet, dough should have yoghurt-like consistency again. Serve with whatever you like!

3. Raw pancakes
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2 bananas (mashed)
0.25 cup ground brazilnuts/almonds/buckwheat flour
1 tbsp cinnamon
~3 tbsp flaxmeal
Optional:
chia seeds
berry flour
spices like ginger, cloves, or cocoa, lucuma etc (as above)

Add the dry ingredients to the banana-mash, add more of the dry ingredients if after 10 minutes of leaving it stand it’s more liquid than yoghurt-like. It should stay about 5-7mm thickness when putting onto the paraflex sheet in your dehydrator. Dehydrate for 4-5 hours on one side and then turn around/remove the paraflex sheet if possible. Dehydrate another 2-3 hours or until the level of dryness desired. Serve with raw jam (fruit+dates blended/fruit+chia seed) or whatever you desire. 🙂

 

I hope this has been an informative post and you will get to enjoy amazing pancakes!

Eli x