Blueberry Pancakes

I haven't yet made this. A photo of the batter entering the dehydrator is forthcoming, once the pecans have soaked.


Here's the update on these sweet cakes: I was out of maple syrup. I replaced that, and the agave nectar, of course, with honey. 

I took a taste of the batter (no raw eggs!) before pouring them out on waxed paper atop the dehydrator trays and was genuinely surprised to find it tasted exactly like pancake batter! 


These will dehydrate for 24-48 hours. 


Blueberry Pancakes
3/4 cup fresh blueberries
2 ripe bananas
2 cups pecans, soaked 8-12 hours
2 cups pine nuts (whose sweet flavor is irreplaceable)
1 cup water
1/2 cup agave (I replace this with maple syrup. Click here to read why.)
1 vanilla bean, scraped (worth buying for its intoxicating flavor)
1 teaspoon sea salt
2 cups maple syrup (plus 1/2 cup to replace the agave)


Place blueberries in a medium bowl; set aside. Blend remaining ingredients in a Vita-Mix until completely smooth. Add batter to bowl with blueberries and stir to combine. Spread batter into 4- or 5-inch rounds on dehydrator Teflex sheets. Pancakes should not be more than 1/2-inch tall. Dehydrate 24-48 hours. Serve warm with maple syrup and Eggplant Bacon.


Yield 10.


From Everyday Raw by Matthew Kenney.