How to Make Raw Blueberry Banana Pancakes

Hey raw vegan party people! So I had a blast dreaming up this raw pancake recipe. They are yummalicious and since making these I have come up with several other delectable variations that I promise to share (raw apple cinnamon pancakes are also delish). Back in the days when I was on the S.A.D.D. (standard American death-trap diet) I used to love pancakes and french toast, but now the thought of all that white flour and bread makes my stomach queasy.  There were a bunch of raw pancake recipes I came across. Most consisted entirely of nuts. I decided to make a version that was less nut heavy and ground the oat seed or “oat groat” into a flour and added that into the recipe.  In order to make these you need a dehydrator and a high-speed blender, and you are ready to go! The longest part is the dehydration, but its easy if you start the day before. It takes no time to blend the batter and you can just leave them in the dehydrator and go about your business. Trust me, It’s worth the wait ;). -XoXo Raw Girl

[youtube=http://www.youtube.com/watch?v=BthWV75RVGg]

Ingredients:

2 bananas, 2 cups almond flour (made from grinding raw almonds), 2 cups oat flour (grind oat groats into flour), 1/2 -3/4 of a small container of organic blueberries, 1/2 cup agave nectar, 1 tablespoon vanilla, 1/4 cup flaxseed meal, 1/2 cup water (or as needed)

First grind your almonds into almond flour, and grind your oat groats into oat flour.  If you have less oats than nuts you can use a 3 cups to 1 cup ratio—3 cups almonds and one cup oat groats, feel free to play around with it. Put all ingredients except for flaxseed into blender and blend. Stop and use wooden spoon or spatula to mix in ingredients, then blend again until smooth.  Pour batter into a bowl and mix in flaxseed meal to thicken batter. Set dehydrator for 115 degrees and portion out your pancakes onto teflex sheets after coating with a little bit of extra virgin olive oil. Dehydrate for 6 hours minimum then flip off of teflex sheet and let the other side dehydrate for another 4.5-6 hours. When done they should not be gooey, but firm and little flexible. Serve with fruit and grade B maple syrup if needed. They will already be sweet so you may eat them as is!

Makes around 8-9 medium size pancakes. Enjoy!