Ingredients for pancakes:
·250 g zucchini
·225 g mango
·1 teaspoon lemon juice
·1/2 teaspoon vanilla powder
·6 tablespoons coconut sugar
·1/2 cup ground flax seeds
·1/2 cup cocoa powder
·Pinch of salt
Ingredients for crème fraîche:
·1 cup of cashew nuts
·1/2 cup water
·1 teaspoon of probiotic powder
·1 teaspoon lemon juice
·1/4 teaspoon salt
·1 teaspoon apple cider vinegar
Ingredients for chocolate sauce:
·1/2 cup of cashew nuts
·1/4 cup cocoa powder
·1/2 cup water
·2 tablespoons coconut sugar
·1/2 teaspoon vanilla extract
·1 teaspoon lemon juice
·Pinch of salt
For serving:
·200 g berries (blueberries, blackberries, raspberries) or fresh fruit of your choice
Preparation:
Pancakes:
Blend all ingredients in a high-powered blender until completely smooth.
Then pour the mixture onto the dehydrator foil - form 8 circles approximately 12 cm in diameter. Do not spread the mixture too thinly.
Dehydrate at 45°C for 4-5 hours, or until the pancakes separate from the foil.
Remove the foil and continue dehydrating the pancakes on the mesh shelves of the dehydrator for another 2 hours.
The pancakes should be dry to the touch and soft enough to roll.
Crème fraîche:
For crème fraîche, you can use Acidophilus probiotics from capsules. Open the capsule and use the powder, and throw away the empty capsule.
Blend the cashews, water, and probiotics on high speed until completely smooth.
Transfer the mixture to a smaller container, cover and let stand at room temperature for 12 hours.
Stir in lemon juice, apple cider vinegar, and salt. Optionally, refrigerate overnight to firm up.
You can store crème fraîche in a sealed container in the refrigerator for up to a week.
Chocolate sauce:
Blend all ingredients on high speed until completely smooth.
Serving:
Mix the berries and crème fraîche. Take one of the pancakes and fold it in half twice. Open the pancake to form a cone and fill with a little crème fraîche and the berry mixture. Arrange 3 on a plate and drizzle with the chocolate topping.