Blueberry Buckwheat Pancakes with Summer Berry Syrup
This pancakes are out of this world. They are better than any non-raw pancakes I have ever had in my entire life. Who knew that eating raw pancakes would literally “take the cake”. You can vary these up with any kind of berry, or any kind of pancake “flavor” you want. Oh, best of all, kids love them too!!! Enjoy!
1½ cup Buckwheat Flour
½ cup Flax Seed Meal
6 Soft Dates
2 tablespoon Vanilla
1 teaspoon Cinnamon
1 teaspoon Salt
2 cup Blueberries, After Mixing
SUMMER BERRY SYRUP
1 cup Strawberries, stems removed
1 cup Raspberries
1 cup Agave or Dates
To make the buckwheat flour, soak buckwheat overnight in purified water. The next day, place in dehydrator all day. I make a big batch of buckwheaties every few weeks and store them in an air-tight glass container. I use them for parfaits,
salads, crunchy chocolate treats, and now this. To make the flour, process dry Buckwheaties in your food processor.
Add bananas to food processor along with rest of the ingredients EXCEPT blueberries. After mixing all ingredients for the pancakes, add the blueberries into the mixture and stir gently with a spoon. Drop with a spoon onto teflex sheets in pancake shapes and thickness. Place in dehydrator for 3 hours. Flip and dehydrate three or more hours, depending on how firm you want them.
To make syrup, place berries and dates in blender and blend until smooth. Drizzle syrup over pancakes and enjoy!
Oh, the recipe makes a bunch, but you’re going to want to eat them all! If you have leftovers, freeze them and just put them in the dehydrator for an hour to warm up.