Chocolate Pancakes

Pancake mixture makes about 7 pancake



  • 2 large apples
  • 1 cup dates or apricots, softened
  • 1 cup coconut, dried
  • 1/2 cup flax seed, ground
  • 1/2 cup sunflower seeds, ground
  • 2 tsp cacao powder
  • 1 tsp mixed spice (like pumpkin pie spice)
  • pinch salt

Prepare the day/night before you want to eat them. Grind the seeds and coconut together in a grinder or vitamix. Then transfer seeds, coconut and rest of ingredients in a food processor and process for 30 seconds or so until it is blended well. Use an ice-cream scoop to take scoopfuls and place on a teflex sheet, flatten out into thin rounds with a spatula. Place in the dehydrator for about 1 and 1/2 hours at 105º then flip over and dry for another hour until the pancakes are pliable but still soft. Store in the fridge for breakfast the next day. You can warm them up in the dehydrator the next morning.


  • 2 pears
  • 1 banana
  • 1 tsp psyllium husk or flax, ground
  • 1 tsp cinnamon or mixed spice (opt)

Put all the ingredients for the filling into the food processor. Pulse until you have a chunky puree you like. If you'd like this to be warm, you can put the filling in the dehydrator to warm it up a bit. Otherwise, it will be at room temperature.


  • 1/2 cup pine nuts or sunflower seeds
  • 1/4 cup water to make a pouring cream
  • pinch salt (opt)

Blend up the nuts or seeds with a little water to make a thin cream.

Assembly: Place the pancakes on a plate, spoon the warmed fruit mixture on top and spread to cover the pancake. Pour over the cream, dust with cacao powder and cinnamon. Delicious!

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