Pancakes with jam and cream
Bet that's not something you'd expect to see on a raw vegan recipe blog is it? The texture of the pancake might not be quite what you're used to but it is totally delicious.

Ingredients:
For the pancakes-
1/4 cup sprouted buckwheat flour (see below for instructions)
2 tbsp fresh grated coconut
1 medjool date, finely sliced (stone removed)
1 tbsp fresh squeezed orange juice
3/4 tsp cinnamon
4 tbsp coconut water

For the jam-
2 big strawberries
2 small dates (the ones without stones)
water for soaking the dates
a little orange juice

For the cream-
1 banana

Instructions:
For the pancake-
Stir the coconut and cinnamon through the buckwheat flour than add the orange juice and date and mix through. Add the coconut water by the tablespoon, mixing to a wet but not runny consistency. Form into a pancake shape on a lightly oiled dehydrator tray and dehydrate for about 3 hours, then flip over and place on a mesh dehydrator sheet for another two hours.

For the jam-
Finely mince the dates and strawberries in a food processor then add some of the date soak water and a little orange juice until it is as runny/thick as you would like.

For the cream-
Freeze the banana for at least twelve hours. Allow to deforst for about five minutes then place in a food processor and process until it resembles thick luscious cream. Stir through cinnamon/nutmeg/dried grated coconut or anything else you like for different flavours.

To serve-
Put the pancake on a plate, drizzle jam over the top and around the edges and blob cream in the middle. You can eat with a knife and fork but I'm over that metallic taste, so I ate it with my fingers!

Sprouted Buckwheat Flour
Scroll down two posts to my RAW HOMMUS recipe and follow the instructions for sprouting chickpeas, but use buckwheat instead. When it is sprouted, dehydrate for 3-4 hours until crunchy then place into a coffee grinder (or really good food processor!) and turn into 'flour' About half a cup of sprouted buckwheat yields 1/4 cup flour.