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These pancakes are perfect for breakfast or brunch and taste a lot like lemon poppy seed muffins. Serve them with agave or date syrup.
- 1 cup ground buckwheat groats, soaked and dried
- ½ cup ground flax seeds
- 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
Makes 4-6 pancakes
- In a medium bowl, mix together the buckwheat, flax seeds, 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 the best straight out of the dehydrator, but they can be kept in a lidded container in the refrigerator for a few days.
From January’s edition of Impact Magazine