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.
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
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.