Raw Food Recipe: Banana Pecan Pancakes

by Susan on May 10, 2010

When I was a little girl, every Sunday after church my family would go to breakfast at our local pancake restaurant. I still have those Sunday morning pancake cravings but no desire to eat traditional pancakes. For mother’s day, I decided to make create a raw food recipe for my favorite pancakes, banana pecan! They are amazingly filling, and will satisfy the desire for a special Sunday morning breakfast.

Banana Pecan Pancakes

  • 1 1/2 cup ground flax seed
  • 1/2 cup flax seeds
  • 1/2 cup dried, unsweetened coconut*
  • 3/4 cup water
  • 1/4 cup raw agave nectar or maple syrup
  • 1/4 cup coconut butter
  • 1 cup sliced bananas
  • 3/4 cup chopped pecans

Mix all ingredients together. You might want to get in there with your hands. Shape into pancake sized patties. Place on dehydrator shelf with screen. Dehydrate at 140 for 30 minutes, then 116 for another 30 minutes. These should still be moist.

For more Raw Food Breakfast Recipes click here: Breakfast

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{ 60 comments… read them below or add one }

Susan March 3, 2013 at 10:57 am

SInce this is a raw food site, these recipes have been specifically formulated to be made in a dehydrator to preserve their raw status. I do not have instructions for using an oven. Please feel free to experiment on your own.

Carol May 3, 2013 at 8:33 pm

As a small scale maple syrup producer, I know how maple syrup is made… it’s boiled and boiled and boiled! It takes 40 gallons of maple water from the trees to make one gallon of syrup. Some of the bigger producers use reverse osmosis equipment to partially evaporate the maple water, but then they boil to finish the syrup. It is finished when it reaches about 219.5 degrees F, depending on altitude. Sorry for the bad news. Love the recipes!

Susan May 3, 2013 at 8:45 pm

Carol, it is stated many, many places on this blog that maple syrup is not raw but is used by many in the raw food community. The ingredient was raw agave or maple syrup. Not raw maple syrup. If you read the about page, you will notice that we are not militant raw here. Please note #11 on the FAQ page here: http://www.rawmazing.com/faq/

Rainey May 6, 2013 at 12:12 pm

I want to purchase a dehydrator. What brand, size, price, etc. would you recommend? Thanks. Rainey

Susan May 6, 2013 at 12:45 pm

I like the TSM because it has a lot of drying space and it is very quiet, but you need to figure out what your needs are, both for dehydration and space. We sell TSM and Excalibur. Cheers!

Elle Watson July 1, 2013 at 9:41 pm

Hi Susan,

I am just wondering if I can use my oven on a really low heat to make these pancakes? I dont have a dehydrator but am keen to try out the recipie?

Let me know!! Thank you :)

Ang May 9, 2014 at 1:52 am

That was a bitchy reply to Carol’s comment Susan.
I didn’t know maple syrup was boiled, thank you for informing me about the process Carol.
Won’t all those flax seeds bung you up?

Susan May 20, 2014 at 11:53 am

Sorry you feel that way, Ang. It wasn’t meant to be bitchy. Just informative. I answer 100′s of emails and comments and I do tend to get down to business. I will try to be much nicer next time.

karla July 24, 2014 at 7:25 pm

Hi, I want to thank you for sharing you recipes, I want to try them all!!
I have a question, when the recipe calls for nuts, do they have to previously be dehydrated before preparing the recipe?

Susan July 28, 2014 at 1:03 pm

If the nuts in the recipes require soaking, you don’t have to do anything prior. If it is a recipe that calls for dry nuts then you can presoak and dehydrate them to remove some of the enzyme inhibitors. Cheers!

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