- Ice Cream Sandwich Day
Raw Chef Alissa Cohen's Morning, Noon and Night Pancakes Recipe
When you want pancakes for breakfast or dinner, try these. These pancakes are the real deal. They have a maple-pecan flavor and the fluffy texture of real pancakes. Since they’re dehydrated ahead of time, keep some on hand for a quick breakfast or dinner.
Put the soaked pecans, pine nuts, bananas, agave, vanilla seeds, and salt in a Vita-Mix. While the machine is running, carefully remove the lid, and using a rubber spatula, stir the mixture along to make sure it is continuously turning over. Add a tablespoon of water if necessary. Blend until smooth. Using a spatula, fold in the muddled blueberries.
With a ladle, drop ¼-cup measures of the batter onto Teflex-line dehydrator racks, leaving at least ½ inch between the pancakes. They should be thick like pancakes, about ½ inch thick, not thin like crêpes. Dehydrate for 8 hours.
Flip the pancakes onto clean Teflex sheets and dehydrate for 8 more hours. These should be soft and fluffy and have the consistency of a pancake. Don’t dehydrate them for too long; they shouldn’t be hard.
Cover and refrigerate for up to 3 days. Garnish with blueberries and coconut cream.