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Maple Pecan Pancakes

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These have the fluffy texture and maple taste of real pancakes.  Since you can dehydrate them ahead of time, keep some on hand for a quick breakfast or dinner.  Freeze in zip lock bags, and pop a few out to thaw overnight.

  • 2 cups pecans, soaked for 8 hours
  • 2 cups pine nuts
  • 2 ripe bananas
  • 1 cup maple syrup
  • Seeds from 2 vanilla beans
  • 1 teaspoon sea salt

Put all ingredients into a blender. While the machine is running, carefully remove the lid, and using a rubber spatula, stir the mixture along to make sure it’s continuously turning over. Add a tablespoon of water if necessary. Blend until completely smooth.
With a ladle, drop ¼ cup measures of the batter onto Teflex-lined dehydrator racks, leaving at least ½-inch between the pancakes.

They should be thick like pancakes, about ½-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.

Cover and refrigerate for up to 3 days or freeze with sheets of wax paper in between.  Serve with fresh fruit and Coconut Cream.

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