easy dehydrated gluten free vegan pancakes

I love the decadent richness of these heavenly pancakes. Bananas and chocolate partner so well, don’t you think? This is very speedy to make but take a few hours to dehydrate. However they are so popular for evenings and breakfasts in my house that I like to have a few in the fridge – just in case.

NOTES: These will keep for 5 days if kept in the fridge. Layer finished dehydrated pancakes between pieces of baking parchment.

Chocolate Pancakes

  • 3 super ripe bananas
  • 6 tablespoons buckwheat or gluten free oat flour
  • 2 tablespoons cacao powder
  • 1 teaspoon vanilla extract
  • a pinch sea salt

Vanilla Cream

  • 3/4 cup soaked cashew nuts, soaked in water for a minimum of 2 hours or overnight in cold water in the fridge
  • 1/4 cup filtered water
  • 1 tablespoon maple syrup or agave
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 tablespoons melted coconut oil
  • a pinch sea salt

To Serve

  • 2 cups mixed fresh berries/bananas

 

To make the pancakes

1. In a high speed blender, whizz the bananas, vanilla and salt, then add the buckwheat flour, cacao powder a little at a time and pulse until well mixed. Don’t be tempted to over blend or the mix will become gloopy.
2. Put a dollop on a teflex sheet. Form into pancake rounds using the back of a spoon to shape them.
3. Dehydrate at 115F for 5 hours.
4. Remove from the teflex sheet, flip and then continue to dehydrate for a further hour to dry the underside.

To make the vanilla cream

  1. Drain the cashew nuts and rinse well
  2. In a blender, whizz all the ingredients until smooth. Leave in the fridge for 30 minutes to firm up a little.

To serve
Layer the pancakes with the cashew vanilla cream, berries and bananas.

 

Other classic serving suggestions

  • almond butter, vanilla cashew cream, bananas and berries
  • apples, cinnamon and vanilla cashew cream
  • spiced clementine compote with vanilla cream

Nut free ideas