Recipe: Banana Pancakes with Ice Cream + Chocolate Sauce

Gluten free pancakes, dairy free, without eggs, vegan and even rawlicious? Yup, totally possible, with a focus on LICIOUS – DELICIOUS!

If you too aren’t a fan of bananas, use some that are still light yellow, and not too ripe (the riper, the stronger the taste), and add more cinnamon to it.

And regarding the raw vegan ice cream, cinnamon also works really well in there, or 2 TBSP of raw cacao powder, or frozen strawberries – pink ice cream is pretty and tastes divine!

Ingredients for raw vegan pancakes:

– 3 large bananas, peeled
– 1/2 cup ground flax seed or 3 TBSP psyllium husk
– 1 tsp cinnamon
– a bit of water

How to make raw vegan pancakes:

Blend all ingredients in your high speed blender.
Add just enough water to get the blender blades working properly.
Spread the mix in 6 even circles onto non-stick dehydrator sheets.
Dehydrate at 108 F / 42 C for 4-6 hours, or until you can peel the pancakes off the sheets.
Flip, remove sheets, and dehydrate for another hour if the pancakes are still wet.

The pancakes should still be pliable, and can be stored between sheets of parchment paper, in a zip lock bag, for up to 1 week. You can also freeze them for up to 3 months – just warm them a little in your dehydrator before enjoying them.

Ingredients for raw vegan ice cream:

– 2 large bananas, peeled + frozen
– 1 vanilla bean, chopped
– 1/2 cup water

 How to make raw vegan ice cream:
Blend water and vanilla in your high speed blender.
Add bananas and blend until smooth.
Use a tamper to push the banana pieces into the blades of the blender.

Spread ice cream onto pancakes, and fold pancakes or roll them up.

Ingredients for raw vegan chocolate sauce:
– 3 TBSP raw cacao powder
– 3 TBSP coconut oil
– 1 TBSP coconut nectar, agave syrup or maple syrup (not raw)

How to make raw vegan chocolate sauce:

Stir all ingredients together.
Pour over pancakes.
Done!

Notes:

C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!

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