Raw Pecan Date Pancakes!

I am SO excited for these!

I’d say 99% of my breakfasts are raw. But generally they’re juice or smoothies, not actual meals that you would chew. I was skeptical about these raw pancakes I read about in Rawlicious, my new favorite raw vegan recipe book. Their recipe is a lot different from the one that I created, but I for sure thought that they would come out dry and dense or really gritty and with a weird texture.

And I am so happy to report that I was dead wrong.

Even as I blended the batter it literally smelled like regular old pancakes, fresh out of the pan. They had a warm, sweet fragrance and I even ate some of the batter straight up (another perk to raw food-no harm in eating the batter!). After dehydration they were even MORE amazing. They has a great smooth, doughy texture and kept their perfect circular shape really well. They were actually sweeter then their cooked counterpart and they could even be considered a dessert in my opinion. They made eight pancakes which is more then the usually cooked kind I make on the weekends.

You’ve seriously gotta try these!

2 cups pecans, soaked for 4 hours

2 ripe bananas

1/2 cup golden flaxseed

1/4 cup raw honey

1/4 cup maple syrup

6 medjool dates, soaked for 1 hour

1/3 cup raisins, soaked for 1 hour

1 tsp pure vanilla

  • If you have a great high speed blender pulse everything in that until smooth and creamy (no chunks  My blender isn’t great so I ran everything through the food processor first and then transferred to the blender
  • Spoon about 1/4 cup of batter for each pancake onto dehydrator sheets and spread out into a normal pancake size
  • Dehydrate at 105 degrees for 12-14 hours

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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  1. […] with a batch of whatever is coming out of the dehydrator. These crepes are on the same level as my date pecan pancakes, except a hell of a lot easier to put together. Plus, they’re super inexpensive and easily […]

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