Sweet Raw Banana Pancakes

The following information is for education only and is not meant to diagnose, prescribe, or treat illness.

Light and soft pancakes are enjoyed as breakfast food or desserts in numerous world cultures. And just because you're eating raw does not mean you have to deprive yourself of such delight! Raw banana pancakes are inexpensive, very easy to prepare and absolutely delicious!

Bananas are excellent breakfast fruits thanks to their ability to provide complex carbohydrates that release energy slowly throughout the day. Moreover, they are dense, rich in vitamin B6, potassium, manganese and vitamin C. Banana consumption has been associated with a reduced risk of colorectal cancer, renal cell carcinoma and breast cancer in women. Considering their health benefits, bananas sound like the ideal fruits to flavor and sweeten our pancakes, don't they?

Buckwheat flour counts among my favorite ingredients for bread and cake base. Substances in buckwheat have been known to reduce hemorrhaging in people with high blood pressure, as well as strengthen capillary walls. Rich in dietary fiber, buckwheat also possesses mild laxative properties and can help regulate intestinal transit.

Almonds, on the other hand, are plentiful in monounsaturated fatty acids that protect against cardiovascular disease by reducing bad cholesterol levels. They also provide notable amounts of thiamine, riboflavin, niacin, folate, magnesium, phosphorus and zinc. With such a nourishing mix of ingredients, our raw food pancakes are genuine nutritional powerhouses! They can easily replace a raw porridge or sweet bread for breakfast.

Equipment Needed:

• Blender or Food Processor

Ingredients:

• 2 small, ripe bananas (they add flavor and sweetness)
• 1/4 cup buckwheat flour
• 2 tablespoons flax meal
• 1 tablespoon cinnamon
• 1/4 cup almond milk
• a pinch of salt
• a handful of sliced strawberries (or any other sweet, juicy fruit to your liking)

Directions:

1. Blend all ingredients except the strawberries, until you have obtained a smooth and creamy paste that has the same consistency as traditional pancake batter. Add more almond milk or buckwheat flour if necessary, to adjust consistency.
2. Using a large kitchen spoon, pour about 5 or 6 pancakes onto a dehydrator tray lined with bakery paper.
3. Dehydrate the pancakes at 115 degrees for 2 and a half hours, flip them over, and dehydrate again for an additional 2 and a half hours. Make sure you do not dehydrate them for too long, or they might turn into crackers.
4. Top the pancakes with strawberry slices and enjoy!