Ingredients
- 2 cups coconut flakes
- 4 cups sprouted buckwheat (check buckwheaties recipe)
- ½ cup coconut oil
- 2 ½ cups water or nut milk
- 2 droppers vanilla stevia
- ¾ cup ground flax or chia seeds
- 2-3 TBSP lemon juice
- pinch salt
- Vanilla to taste
Recipe
- Place the coconut oil, ½ cup of the water, salt and stevia in your blender and blend into a smooth cream, using the blender at its full speed setting
- Place the sprouted buckwheat, lemon and the rest of the water in your food processor; Blend until creamy, similar to porridge.
- In a mixing bowl pour both the coconut cream and buckwheat cream and whisk together; add the coconut oil first, then the flax or chia to your mixture
- Let sit for 15 to 20 min
- Place 5 small scoops each on a teflex sheet that you will spread into pancakes about circles about ½ inch thick
- Dehydrate for 4 hours at 115
- Remove from the teflex sheet, place directly unto the tray and dehydrate 4 more hours;
- The crepes should remain pliable and moist; check often to see as different conditions might alter the results slightly Variations
- Fold in blueberries or other berries in your mixture
- Use flavored coconut cream of your choice.
- Make a fruit sauce to accompany your pancakes: simply blend some fresh berries with a pinch of salt, a squeeze of lemon juice (about 1 TBSP), and a few drops of sweetener of your choice if the berries are not sweet enough. Et voilà!