These pancakes are perfect for breakfast or brunch and taste a lot like lemon poppy seed muffins. Serve them with agave or date syrup.
Makes 4-6 pancakes
- 1 cup ground buckwheat groats, soaked and dried
- ½ cup ground flaxseeds
- Pinch salt
- ½ cup apple puree
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- ¼ cup agave
- 3 Tbsp. date paste
- ¼ cup water
- 2 Tbsp. poppy seeds
- In a medium bowl, mix together the buckwheat, flaxseeds, and salt. Add the apple puree and then the lemon juice, lemon zest, agave, date paste, and water. Stir until well combined. Fold in the poppy seeds.
- Using about 3 tablespoons of batter for each pancake, scoop out pancakes onto a lined dehydrator tray, making pancakes that are about ½-inch thick. Dehydrate at 118F for 6 hours. Peel from the tray liner and flip over onto an unlined dehydrator tray. Continue drying until the outside is beginning to get a little crisp and the inside is still a bit mushy.
- Pancakes are best straight out of the dehydrator, but they can be kept in a lidded container in the refrigerator for a few days.
Nutrition FYI: Buckwheat isn’t a grain. It’s a fruit seed related to rhubarb and sorrel. It’s high in manganese, tryptophan, magnesium, copper and fiber and it has been linked to a lower total serum cholesterol, lower LDL cholesterol and lower blood pressure. Buckwheat works in synergy with vitamin C and contains flavonoids and antioxidants.