Raw Oatmeal Pancakes with Peach Compote

Once long, long ago before I was vegan or raw, I went to The Flying Biscuit Cafe for breakfast. I ordered their famous oatmeal pancakes with warm peaches. I only made it through about one of the three pancakes before I was stuffed, and forget the side of grits. These pancakes were dense, hearty, and full of texture They were completely the opposite of your typical soft, fluffy, pillow-of-air pancake. In addition to oats, they had a generous helping of sugar and cinnamon. With the caramelized peaches on top, I felt like I was eating dessert at 9 a.m.

Since buttermilk and eggs aren’t really my style nowadays, I made my own version. I still kept all the good stuff — cinnamon, peaches, oats — but left out the animal products, the fat, and the griddle.

Raw Oatmeal Pancakes with Peach Compote

Inspired by these Raw Pancakes from Gena Hamshaw

2 bananas

1/2 cup raw rolled oats

1 tsp cinnamon

Peach Compote

1 to 2 peaches, sliced (about 1 cup)

1 tsp coconut sugar

1/4 tsp cinnamon

  1. Blend the bananas, cinnamon, and 1/4 cup oats until combined.
  2. In a bowl, stir the remaining 1/4 cup of oats into the batter.
  3. Divide the batter into 4 pancakes on a lined dehydrator tray. I used about 1/4 cup of batter per pancake. Spread them out just a bit so the diameter is approximately 4 inches. They should still be quite thick.
  4. Dehydrate for 2 1/2 hours at 115 degrees. The tops should be fairly dry at this point.
  5. Flip the entire sheet over onto the mesh tray and peel off the liner carefully. The undersides will still be very wet, so use a spatula to help separate the pancake from the liner. Try to preserve the nice round shape.
  6. Dehydrate for another 3 hours until they are dry but still soft.
  7. For the compote, stir everything together in a bowl. Set the peaches aside for a few hours while the pancakes are dehydrating to sweeten and get juicy.
  8. Pile up your pancakes and top with the peach compote.

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