Mini Pancakes Recipe

I always wonder how to use all the pulp from the juices we drink on a daily basis. I’m pretty sure you have many ideas too and I thought I’m going to share this mini pancake recipe as an example how to use the pulp – in this recipe I use a carrot and apple pulp.

For sticking the mini pancakes together, you can either use a jam, honey, cashew cream I share in this recipe or whatever you like (chocolate, nut butter etc.)

Ingredients:
Pulp from 4 carrots and 2 apples (after juicing)
1/3 cup mixed sprouted buckwheat and oat flour (I’ve just blended sprouted buckwheat and dry gluten free oats)
6 Medjool dates
1/3 cup flax seeds
1/2 cup almond milk
1-2 tablespoons raw honey
2 tablespoons cinnamon
1 teaspoon vanilla extract

Directions:
1. Mix fruit pulp, flour, 1/3 cup almond milk, honey, vanilla and cinnamon in a large bowl.
2. Put dates, 1/3 cup almond milk and flax seeds in a high-speed blender and mix until smooth (add more milk if you struggle to keep the blender going) the mixture should be thicker rather than watery. Mix well with your dough.
4. Taste and add more honey if you desire sweeter taste.
5. Spread the dough on your non-stick sheets, make the round shapes by using a cup.
6. Dehydrate for 4 hours at 65 degrees or 8 hours at 42-48 degrees. Flip over and dehydrate for another 20-30 mins.

Cashew cream:
1 cup soaked cashews
1/2 cup water
3-4 tablespoons coconut nectar
Juice from a lemon or a lime
1 teaspoon vanilla extract

Directions:
Mix all ingredients in a high-speed blender until you get a smooth consistency.

Then just stick two of your mini pancakes with your cashew cream or a jam 🙂