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Raw, Gluten-free Chocolate Caramel Apple Pancakes

Sweet and chocolatey protein pancakes that are raw and gluten-free.

Scale

Ingredients

Instructions

  1. Add the flaxseed meal and almond meal to the bowl of a food processor and lightly pulse a few times just to break up the almond meal and combine the ingredients. Pour into a large bowl and add the Phood powder.
  2. Put the apples and lemon into the food processor and process until just about the consistency of applesauce. Add the apple juice or water, and vanilla extract and process until fairly smooth.
  3. Pour this mixture in with dry ingredients and stir until thoroughly combined.
  4. Fill a 1/3 cup measure with some of the batter, turn over the cup and tap it on a Teflexx dehydrator sheet. Gently press down the mixture to form a circle that’s about 1/2-inch thick. Repeat with remaining batter. I got 5 pancakes per tray.
  5. Put the trays in the dehydrator and turn it on to 145-degress F. Dehydrate for 30 minutes, then turn down to 115-degrees F and dehydrate for about 5 hours. Carefully flip the pancakes over and continue to dehydrate for another 1-2 hours or until the pancakes are firm, but not crispy.
  6. Serve with your favorite pancakes fixings.