These raw pancakes are rich and indulgent, guaranteed to bring you Sunday morning bliss. High fat nuts such as macadamias, pine nuts and/or pecans give a decadent taste while also prevent the pancakes from drying out, flax seeds a pliable consistency, and oat flour cuts the richness and impart a taste of carby-familiarity.
The two versions of panflaxcakes I will show today are Banana Blueberry Flaxcakes and Apple Lemon Flaxcakes. Banana flaxcakes are the du jour in raw foods. However its colour after dehydrating comes out a mahogany brown, not very eye-appealing, though that in no way detracts from its buttery taste and wafting banana aroma. You know how in regular blueberry pancakes there are splotches of blueberries hidden randomly and oozing juice as you slice into them? Well I like to recreate similar effect in the raw version by pulsing (or smashing) in blueberries into the batter in the last step before spreading the batter out. As it dries, the spots of blueberries would have dehydrated into concentrated berry goodness… now that’s next level raw pancake nirvana!
Banana Blueberry Flaxcakes come out mahogany brown
If you prefer flaxcakes that are in the more familiar shade of sand brown, go for the Apple Lemon Flaxcakes. These are less sweet (or adjust with more sweetener if you like) but easy on the eye, perhaps a better choice not to introduce someone to raw food rather than scare them off!
Apple Lemon Flaxcakes (centre in the stack) come out sand brown
To achieve a fluffy texture in raw pancakes, refrain from overmixing the dough (as with regular pancakes). Fold in the wet ingredients and fruit (mashed bananas or grated apple) lightly and spread on dehydrator trays without compressing too hard.
- 56 g (1/2 cup) oat flour or buckwheat flour
- 64 g (7 tbsp) macadamia, cashew or pecan nuts
- 20 g (1/4 cup) ground flax
- 12 g (1 tbsp) pine nuts
- 10 g (2 tsp) desiccated coconut
- 9 g (1 tbsp) plain or vanilla protein powder (optional)
- 24 g (1 1/2 tbsp) coconut nectar or maple syrup
- 240 g (2 large) ripe bananas, mashed lightly with a fork
- 40 g (1/4 cup) blueberries
- 1/4 tsp ground cinnamon or pumpkin pie spice
- 240 g (2 large) apples, peeled and grated
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- In a spice grinder or food processor, separately blend the nuts (macadamia/pecan and pine nuts) and desiccated coconut into flours, until almost a butter consistency. We do them separately because they all take different amounts of time to break down. Put the flours back into the food processor together with the oat/buckwheat flour, ground flax, protein powder (if using) and sweetener of choice. Blend to mix the dry ingredients thoroughly.
- Add into the food processor the mashed bananas and spice, pulse a few times, then add in the blueberries and pulse a few more times so that the blueberries are just broken but not blended into the batter.
- Add into the food processor the grated apple, lemon zest and lemon juice and pulse a few times so that the grated apple is just broken down but not blended into the batter.
- Spread the mixture onto Paraflexx sheets into 8 round pancakes about 8 cm wide. Dehydrate at 46°C (115°F) for 6 hours, flip, and dehydrate the other side for a further 2 hours or until set but still pliable.
- Stack and serve pancakes with fresh fruit, cultured coconut or nut yogurt, grawnola and sauce or coulis.
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