Raw Chef Alissa Cohen's Morning, Noon and Night Pancakes Recipe

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

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.

Adapted from "Raw Food For Everyone" by Alissa Cohen.

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. 

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