RawFoodBlog

Delish Banana Pancakes
Created by Jenergy,

http://raw-pleasure.com.au/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=246&Itemid=100032

These are inspired by a friend of ours (Miriam) who is 10 years raw now and loving it! She makes pancakes for her children (fully grown now) and her grandchildren also. She told me her recipe but I can’t remember it so I made my own version and it’s very easy, quick and yummy! Perfect breakfast on special days!
Ingredients
At a glance
Cuisine
Gourmet
Equipment
Dehydrator
High Speed Blender
Preparation Time
1+ Days (dehydrating or soaking required)
Course
Cookies / Brownies / Bars
Serves
4 Hungry Eaters!
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* 2 cups Macadamia Nut Butter
* 4 ripe bananas (small ones)
* 1 cup of agave or sweetner of choice
* 2 teaspoons of vanilla powder

Methods/steps

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Put all of the ingredients in your high speed blender and blend until smooth.

Spread the mixture onto a non stick sheet and use a spatula to flatten into round circles

Dehydrate on 105F for 12 -24 until dry enough on the outside to flip onto a mesh sheet

Dehyrate again for another 12 – 24 hours or until ready to eat.

There’s a huge difference in the times to dehydrate here. This is because you can make the pancakes as thick or thin as you like. The thinner they are, the quicker they can be flipped and eaten. Ours were quite thick. We dehydrated for 24 hours, flipped and then dehydrated for another 12 hours. 36 hours altogether!
Additional Tips

Top with raw ice-cream and fruits of choice!

Also lovely with sliced strawberries and a raw chocolate sauce over them.

Layer with sliced bananas and top with a chocolate sauce and decorate with mint leaves… beautiful

Shave and melt:

1 c. cacao butter with

6  T. raw honey

Stir in:

1 c. ground macadamia nuts

2 hpg. T raw cacao powder

1 tsp. vanilla powder

2 T. mesquite powder

Drop by teaspoonfuls onto waxed paper. Freeze for 10 minutes. Out of this world!

Warm 1 bunch asparagus in the dehydrator at 104 degrees, for 2 hours or more.

Drizzle 1 T. olive oil over asparagus.

Sprinkle rosemary over asparagus.

Hollandaise Sauce:

Soak 1 c. macadamia nuts for 4 hours.

Wash and remove seeds from 1 yellow bell pepper. Chop.

Blend bell pepper in blender. Add

macadamia nuts and

juice of 1 lemon with

a dash of salt.

Blend until creamy. Add water if necessary. Pour over vegetables. Sprinkle with black pepper or cayenne.

To see how raw cheesecake is made, go to:

http://www.youtube.com/watch?v=T-7e-XslabM

Crust:
1 c. almonds, soaked one day, sprouted one day
1 c. coconut
(1/4 c. raw oats, ground – optional)
1/4 c. soaked, pitted dates
1 tsp. coconut oil
1 tsp. cinnamon
dash sea salt
Food process the nuts first, then mix into a moist crust with the other ingredients

Filling:
1 ca. macadamia or cashew nuts, soaked one hour
2/3 c. coconut water  (1/3 c. coconut + 1/3 c. water)
juice of 1 1/2 lemons
3 T coconut oil
3 T honey or date water
Blend.

Topping – Berries of choice, sliced, or
mixed with 1 T. chia, soaked 10 minutes
1 T raw agave

Makes any cake taste sensuously rich.

1/2 cup coconut oil
1/2 cup soaked dates
1/2 cup macadamia nuts
1 teaspoon vanilla extract
1 tablespoon rose water

Process ingredients in a food processor. (Makes 1 1/2 cups).