Butternut Squash Pancakes

Ingredients:
Please buy organic ingredients whenever possible, for you and the planet!

​1/3 cup (1.5 oz/42.5 gm) buckwheat groats
1/4 cup (1.5 oz/42.5 gm) ground flax seed
1/4 tsp. (1.25 ml/35.4 gm) coriander seeds or coriander powder (optional)
1/3 cup (1.5 oz/42.5 gm) almonds
1 1/2 cups (7 oz/200 gm) butternut squash, diced
1 medium (10 oz/283 gm) zucchini, cut into 1 ½” pieces
3 Tbsp. (1.5 oz/45 ml/42.5 gm) Lakanto monkfruit sweetener
2 Tbsp. (1 oz/30 ml/28 gm) coconut cream
1/4” (0.3 oz) ginger, thinly sliced (or 1/8 tsp. ground ginger)
1/2 tsp. (2.5 ml) cinnamon
1/8 tsp. (0.62 ml) nutmeg

Directions:

Place buckwheat groats, flax seed and coriander seeds in the VitaMix and run
on high until well ground. This should only take about 10 seconds.

Add almonds and pulse until ground. Do not overblend or it will turn to
almond butter. You are striving for a flour-like consistency.

Transfer the buckwheat/flax/almond flour to a mixing bowl.

Place butternut squash, zucchini, monkfruit sweetener, coconut cream and
ginger in the blender container and blend until smooth.

Stir this mixture into the flour mixture in the mixing bowl, adding the
cinnamon and nutmeg.

Spoon batter by tablespoon onto two 14” x 14” dehydrator sheets lined
with Paraflexx and flatten pancake batter to 1/8”-1/4” thickness.

​Dehydrate at 115°F, flipping pancakes after 2-3 hours. If the batter does
not release easily, dehydrate a little longer before flipping.

Continue dehydrating after flipping the pancakes until both sides are dry
and the inside is chewy. They can be tried anytime during the drying time,
as all the ingredients are safe to consume in their “raw” state. However, if
you dehydrate these for too long they will be more like a cracker than a
pancake, so try them often after about 4 hours of dehydrating.

​The smaller you make the pancake the sooner they will be ready to eat.
​
These freeze beautifully and there’s no need to separate them with
parchment paper in the freezer bag since they are dry enough that they
​don't stick together.

In the following video I demonstrate how to create a staple stash of soaked, sprouted and dehydrated nuts and seeds to make meal prep a breeze!​

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​My goal is to help you make all of your meals healthier and increase the amount of plant-based meals in your diet. I hope that when you make these recipes you are excited to find that eating healthy can also be delicious. You don't have to be an expert in the kitchen to make any of these recipes. Preparing healthy recipes can be fast and easy with the right ingredients and equipment. Let's put the FUN and HEALTH back into our kitchens!

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