I had these yesterday and they were amazing and so I am compelled to share. The original recipe comes from Evies Kitchen by Shazzie a great recipe book that I highly recommend, I have made changes however, to the original recipe.
High Speed Blender, Coffee Grinder and a Dehydrater (or you can use an oven on its lowest setting)
- 500 ml – spring water
- 100g – macadamia nuts
- 150g – raw buckwheat
- 100g – golden flax-seed
- 40g – mesquite meal powder (can substitute with lucuma)
- 40ml – organic maple syrup
- 1/4 tsp – Himalayan pink sea salt
The buckwheat will need to be soaked for approximately 30 minutes and ground the flax-seed down in a coffee grinder and put to one side.
Once soaked add the buckwheat and the macadamia nuts to the spring water in a high-speed blender and blend for about a minute, then add all the other ingredients except the ground flax-seed to the blender and again blend for about one minute, then add the flax-seed and continue to blend until you reach a nice thick and pourable mixture, taste at this point and add either more maple syrup to sweeten or salt as your taste prefers.
Once happy with the mixture pour onto your dehydrator sheets. I managed to use two as I went for a nice thick mixture a thinner mixture and you may need three sheets. It will take at least 8 hours on 115 degrees and will need turning over to dehydrate evenly on both sides.
Then take the pancakes out roll them over place on a plate and serve with either ice cream, maple syrup, bananas or chocolate sauce, whatever your taste buds desire. Their more filling than there cooked cousins so you won’t need much this recipe happily filled 3 adults and two little tyke’s.
Have a rawesome day.
The Yoga Health Coach