Raw Blueberry Flax Pancakes
Sunday mornings have always been a special time for my daughters and I. The luxury of being able to sleep in and rising to make a big breakfast was the traditional way we celebrated. My girls are now living in Colorado and Sundays seem to beckon to me in a completely different way, but I still find myself craving that day’s tradition of a special breakfast. With that as my inspiration, I threw together a few things and came up with these yummy blueberry flax pancakes. They do take a couple of hours in the dehydrator so plan ahead just a little.
Blueberry Flax Pancakes
MAKES FIVE 5-INCH PANCAKES
- 1/2 cup flax seeds (ground)
- 1 cup flax seeds (not ground)
- 3 tablespoons coconut oil, melted
- 1/4 cup agave
- 1/2 cup water
- 1 cup blueberries
- 1/4 cup coconut (unsweetened, dried)
- Mix all ingredients.
- Dehydrate at 145 for one hour, flip and then dehydrate for 30 minutes at 114.
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Rennae wrote on January 17, 2010
Any suggestions for travel”able” recipes?
Rennae wrote on January 17, 2010
I travel every week and am without a car during my travels, so I am looking for things I can travel with (I do check my bags, so can pack alot of ingredients). These look awesome and very travel “able”. What do you use for your syrup? AND can the foods be warmed slightly to satisfy the need for hot food? IF so, how would this be accomplished?
Sorry for all the questions, but I am determined!!
Susan wrote on January 17, 2010
These would have to be refrigerated as you don’t dehydrate them dry. You can warm things but you have to be very careful to not go over 116 degrees if you want to keep it raw. I use maple syrup which isn’t raw but used by many raw food chefs.
Marie wrote on December 4, 2009
(Comment to Beth)
Hi Beth,
You are actually right about the temp. For it to be considered raw you want to dehydrate things between 115-120 degrees. Some raw foodies say 118 degrees. That of course will take you longer. You could put them in the night before, and they’d be ready in the morning.
Susan wrote on December 4, 2009
BTW…if you put this recipe in the night before, it would be leather by morning. 🙂
Susan wrote on December 4, 2009
Once again: You can start your dehydration at a higher temp (ie 145) because the food never reaches that temp within the amount of time specified. It does not matter what the air temp is, it is the food temp. Many raw food people, including Gabriel Cousins recommend this technique because it cuts down on the dehydration time and also does a very good job of pulling out the moisture quickly so you don’t have a problem with fermentation. Also, 118 is the highest that I have ever heard and most keep it under 116.
Beth wrote on October 27, 2009
I see you set your dehydratror to 145… I thought you were supposed to keep it below 116 to keep it ‘raw’. I’m just learning so I may have my facts messed up.
ABowlOfMush wrote on September 8, 2009
These look so fantastic! I’m fascinated with 100% raw food dishes!
debra wrote on August 2, 2009
Sure glad I came across your site. I decided to start a raw life. Today was my fist day and
it was easier than I though. I certainly will enjoy coming back to your site. Once can never have to many recipes and yours look and sound so yummy
Joanna Rawvelous wrote on June 23, 2009
Wow, these look great! 😀
Mandee wrote on June 4, 2009
Ooh, they look great and thanks for sharing the recipe!
Heather wrote on May 31, 2009
Whoa, those look amazing! These look sort of like Ani’s Coconut Breakfast Cakes, which are my favorite thing ever. Do you think they would still be good if they weren’t dehydrated? I guess I should just find out for myself. Yum.