Morning, Noon, and Night Pancakes
"Raw Food for Everyone" By Alissa Cohen
Makes: about 20 pancakes
2 cups pecans, soaked for 8 hours
2 cups pine nuts
2 ripe bananas
1 cup agave nectar
seeds from 2 vanilla beans
1 tsp sea salt
2 cups blueberries, muddled
1. 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.
2. With a ladle, drop 1/4 cup measures of the batter onto Teflex-line dehydrator racks, leaving at least 1/2 inch between the pancakes. They should be thick like pancakes, about 1/2 inch thick, not thin like crepes. 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.
3. Cover and refrigerate for up to 3 days. Garnish with blueberries.