Raw Pancakes with Coconut Whipped Cream & Blueberry Sauce | Paleo, Vegan Recipe

Introduction

This video demonstrates how to make a delightful and healthy breakfast or dessert - raw pancakes with blueberry sauce and coconut whipped cream. This recipe is ideal for those who prefer raw food or are looking for a nutritious and delicious alternative to traditional pancakes.

Ingredients

For the Pancakes:

• Buckwheat groats
• Whole golden flaxseed
• Bananas (preferably red bananas for sweetness)
• Cinnamon
• Maple syrup or honey (for sweetness)
• Vanilla extract (optional)

For the Coconut Whipped Cream:

• Full fat coconut milk
• Hand beater

For the Blueberry Sauce:

• Blueberries
• Maple syrup

Preparation Steps

1. Prepare the Pancake Batter:

   • Process buckwheat groats and whole golden flaxseed into a fine powder using a high-speed blender.
   • Mash the bananas and mix them with the ground buckwheat, ground golden flaxseeds, almond meal, cinnamon, and maple syrup. Add vanilla if available.

2. Dehydrate the Pancakes:

   • Scoop the pancake batter onto parchment paper, creating circles.
   • Dehydrate the pancakes at 115°F for about 2.5 hours, flip them, and dehydrate for another 2.5 hours.

3. Make the Coconut Whipped Cream:

   • Whip the full-fat coconut milk until stiff peaks form.
   • Transfer the whipped cream into a piping bag and refrigerate.

4. Make the Blueberry Sauce:

   • Combine blueberries and maple syrup in a saucepan and simmer over medium heat until the blueberries are slightly softened and the sauce thickens.

5. Serve the Pancakes:

   • Stack the pancakes.
   • Top with coconut whipped cream and drizzle with blueberry sauce.

Conclusion

These raw pancakes with blueberry sauce and coconut whipped cream offer a fresh and nutritious take on traditional pancakes. The recipe is simple and can be a delicious breakfast or dessert option. The use of natural ingredients like buckwheat, flaxseeds, and fresh fruits ensures a healthful meal that doesn't compromise on taste.