Ingredients (for 4 large pancakes)
- 100 g sprouted pancake mix
- 1 banana
- 100 ml homemade almond milk
- 1 tbs almond butter
- fresh fruits or nuts
- vegan coconut ice-cream
- coconut chips
Blend the banana and the almond milk.
To make almond milk leave 100g of almonds in 1liter of water for approx. 8 hours, then drain the almonds and blend them with 1 lt of water. Filter the milk with a small strainer in order to separate the solid and the liquid part: keep the liquid part (you can store the homemade almond milk in the fridge for 2 days).
Add the protein pancake mix, the almond butter an mix all together until obtaining a smooth batter, pour the mix in the dehydrator shelves making 4 or 5 pancakes.
Dehydrate the pancakes for 6 hours at 42°C, then decorate with fresh fruits, nuts, coconut chips and coconut vegan ice-cream.
Thanks to Sugarless for this raw pancakes recipe!