sharing raw, vegan recipes and advice
This is a variation on my curried pancakes after craving a Sunday breakfast. With the raw bacon here and a few others items it became a Sunday breakfast feast hopefully soon to be a once a month Sunday breakfast buffet with friends. They are simply yummy.
1 cup golden flax meal
1 cup granny smith apple, chopped
1 tablespoon cinnamon
1 teaspoon freshly squeezed lemon juice
2 cup filtered water
½ teaspoon celtic sea salt
½ cup unsweetened shredded dried coconut
1 cup pecan nuts, finnely chopped
In a high speed blender, combine all the ingredients except the nuts and process to form a smooth batter with the consistency of thick cream. Mix in the nuts next and for each pancake, using a offset spatula, spread 1/4 cup of the batter onto a 8-inch round on a nonstick drying sheet or wax paper. You should have 4 pancakes in all. I use up all my batter so just keep making pancakes if you would like to do that or reserve batter for later use. Place the sheets in the dehydrator shelves and dehydrate at 105 for 1 1/2 hours, or until pliable. Flip the pancakes off the sheets onto the shelves for continued dehydration, about 30 minutes longer or until dry enough for your tastes.
Serve with bananas and agave or maple syrup.
I make these the day before so they are ready for breakfast with a little warm up in the dehydrator.
These are brilliant!! My children even like them.
I skipped the lemon juice since it was such a small amount and I was too lazy to juice one just for a teaspoon. I prepared them the night before as you suggested and warmed them up in the morning.
Excellent all the way!!
This sounds like an excellent way to use my Dad's pecan crop! I'm definitely trying these!