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

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

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.

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

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. 

Pancake Shopping Tip

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Pancake Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.