2 cups cashews, soak 4 hours 1/2 cup water ...1/2 cup maple syrup 1 T maca powder 1/4 tsp salt 2 T flax oil 3/4 cup golden flax meal 1/8 cup almond flour
miso honey butter: 1/2 cup coconut oil 3 tsp chickpea miso (NO SOY- they make a chickpea miso with no soy in it by South River- they also have an adzuki bean miso- haven't tried it yet) 4 tsp honey (use the raw honey that is almost wax like and solid at room temperature)
cinnamon whipped cream:
1 cup packed coconut meat
1/4 cup coconut oil
1 tsp cinnamon
1 1/2 Tbs yacon syrup
for the pancakes:
Blend all ingredients but the almond flour and flax meal. Pour mixture into a bowl then hand mix in the flax meal and almond flour. Pour a thin layer onto a paraflex sheet (about 1/4 inch thick) on a dehydrator tray and dehydrate 7 hours @ 104 degrees. Flip then dehydrate another 2-3 hours. You want it to be pliable and a little moist, yet firm and in tact.
for the miso honey butter:
Blend all ingredients in a Vitamix until creamy and smooth. Place in refrigerator to chill and firm up.
for the cinnamon whipped cream:
Blend all ingredients with an immersion blender and place in a pastry bag, then put in the refrigerator to chill.
dried blueberries (or fresh)
Use a round cookie cutter, the size of your choice to cut out the pancakes. Top with the miso honey butter, cinnamon whipped cream, dried blueberries and maple syrup- decorate to your fancy and share with your friends!