/ / / Maple Pecan Pancakes

Maple Pecan Pancakes

with No Comments

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.

Follow jaylynbrannon:

Latest posts from

Leave a Reply

Don't Miss A Thing... Subscribe to my YouTube Channel