Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Raw Chef Alissa Cohen's Morning, Noon and Night Pancakes Recipe
Nov 10, 2010 @ 8:05 PM
Posted by
Daily Value: 16%
Servings: 8
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 311Daily Value: 16%
Servings: 8
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 20g | 31% |
| Saturated | 2g | 9% |
| Carbs | 19g | 6% |
| Fiber | 4g | 17% |
| Sugars | 12g | 0% |
| Protein | 3g | 6% |
| Sodium | 294mg | 12% |
| Calcium | 26mg | 3% |
| Magnesium | 46mg | 12% |
| Potassium | 284mg | 8% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 9% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 6mg | 11% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 9% |
| Folic Acid (B9) | 14µg | 4% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 8µg | 10% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Tara Donne
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.
INGREDIENTS
2 cups pecans, soaked for 8 hours
2 cups pine nuts
2 ripe bananas
1 cup agave nectar
Seeds from 2 vanilla beans
1 teaspoon sea salt
2 cups blueberries, muddled
A dollop of Coconut Cream
DIRECTIONS
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.
Click here to see Chef Alissa Cohen's Raw Greek Pizza recipe.
Recipe Details
Makes 20 pancakes
Servings: 8
