Before I started eating a raw food diet, my girls and I had a Sunday tradition. We made Swedish pancakes. Butter, cream, whipped cream, white flour, and lots of sugar. Maybe a little dollop of Strawberries. They tasted great but guaranteed a food coma plus a day of feeling heavy and bloated. I traded a energized, productive day for a few minutes of culinary gluttony. I needed a raw food recipe to replace this!
As time has passed, my body will not tolerate white flour, sugar, and cream. Not to mention, the potential for damage caused from eating that way! Still, I missed that Sunday tradition. So, I decided to create a raw version of that special Sunday breakfast and I am thrilled by the results. These are quite easy to make, so give them a try! Be sure to start the crepes the night before.
For more raw food breakfast recipes, click here: Raw Food Breakfast Recipes
Raw Strawberry Banana Crepes
Crepes:
- 4 Bananas
- juice from 1 lemon
Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. These should only be about 1/8″ thick so spread mixture if necessary. Dehydrate overnight at 115. Do not over dry these. I start them just before I go to bed. You want them to be flexible. Makes 8 – 5″ rounds
Cashew Vanilla Cream
- Pulp from two young coconuts*
- 1 C Cashews, soaked overnight
- splash of Madagascar vanilla
- 1 T Agave (if desired)
Place the cashews in high-speed blender. Blend on high speed. Add the coconut meat and vanilla. Process until well blended. Refrigerate to thicken if needed.
Assembly
Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy! Makes 4-6 crepes.
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OMG these look mind-blowingly delicious. And seeing that my Raw Diva Detox ends tonight, there is potential for pancakes on the weekend
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Thanks once again for your super delicious looking and surely tasting recipes!
Love
Eva
These look so gorgeous! I have an Excalibur dehydrator on layaway. I can’t wait to try this recipe out!
Those look so much better than any cooked number! I have got to try them, thanks for the recipe!
oh you had me at that fantastic picture!!!!!!!!
I am making this for a weekend treat.
thanks!
deb
Oh WOW! These look fantastic!
this loooks incredible!!
is there anything that can be used instead of the coconut..i see so many creamy recipes that call for it but I cant get them..any ideas on a substitution. thanks again for posting all your yummy recipes!
I love this. I will make it soon!
that looks amazing!
These look absolutely delicious! The picture is just drool worthy too.
I’m so excited, and your post will gladly be included in the Raw Food Blog Carnival!
http://www.rawfoodswitch.com/raw-food-carnival/
Published shortly after March 15!
Nathalie
Mmmm those look delicious, I will definately be trying them out.
These are amazing! I had them yesterday and with blackberries and they were fantastic!
They where good but if you are feeding to children that are not used to raw food you might want to sweeten the cream up.
Wow! It looks amazing and I know the taste is incredible. I’ll have to give this a try.
if idont have Dehydrate… what can i do? can i put in in the oven at 40 celsius for how long?? 6 hours?
I honestly don’t know, as I always use the dehydrator. I would just check it as you go. You want it to be dry, but pliable. Not hard.
A note to Nati and anyone else who hasn’t yet coughed up the big bucks for a “real” dehydrator: I spent LESS than $100 on a dehydrator from Kohl’s and it works great! I decided that I would try the raw food lifestyle for a while first before investing in the big dollar equipment. So far, I feel so much better when I eat raw so I know that eventually I will invest in the proper equipment.
Wow! this recipe is amazing- I followed it exactly as shown, but doubled the agave in the cream and added some water to it. Even my meat eating husband thought these were amazing! thanks a bunch!
do you NEED the lemon juice? i want to make this but i dont have lemons right now!
You don’t need it but it helps keep the color and also tastes better.
OK these crepes were amazing. Since strawberries are out of season and organic mangoes are everyone, so I used mangoes instead. I made them with my daughters preschool class this morning and all I could hear was, “more please”…. YUM!! I will be making these on a regular basis.
I am loving your website and your recipes. I’ve made the spinach mushroom tart and the Squash Crepes with Sage Cream. Many thanks!
You are very welcome. Glad to have you!
Exactly how many hours to dehydrate the bananas? I can easily wake the next morning 10 hours later!
10 hours would leave you with fruit leather. Really no more than 7…and you will want to watch your temp. They can get tough if they are left for too long.
Great recipe – thanks. I made them yesterday and ate them today – they were gorgeous! Did have a problem with them being extremely sticky though and would appreciate some advice. They were a nightmare to get off the dehydrator tray and then when I was assembling them they stuck to every surface I put them on. I dehydratrated them for 14 hours (at 115) – it took that long for them to be dry enough to peel off the tray. I couldn’t serve to guests with them that sticky: Any advice?
That is interesting. I have made these many, many times and never had that problem. I could never dehydrate them for 14 hours, either. They would be fruit leather. Have you checked the temp in your dehydrator? I am wondering if it is running much lower than you think?
Interesting thought. Thanks. I’ll check the temperature.
I checked the temperature on my Excalibur and it’s fine. The crepes weren’t leather after 14 hours though – they were soft, but just so sticky.
I wanted to check a couple of things with you: How big are the banans you use (what weight)? How ripe are they (mine are really brown and soft, hence maybe have more sugar)? Do you literally just pour the mixture from the blender to the tray without spreading out with the back of a spoon at all? How thick would you estimate your pancakes are? Do you put anything on the tray (like coconut oil) to make it non-stick.
And one more question: How long does it take you to dehydrate tomatoes? Just as a comparison on the dehydrator. Mine I cut to about 3 mm and they take about 18 hours.
Gosh…
The bananas are medium ripe. Not as ripe as yours. Size is not that important as it shouldn’t matter. I have not weighed them. Depending on the mixture, I do spread it out a little. They are usually about 5″ in diameter and quite thin. No coconut oil.
ok, thanks. I think perhaps the ripeness makes a difference. I will try again.
Also, these are a little sticky as the base is bananas, not flour and eggs.
I made these and EVERYONE loved them. I make them all the time now.
Thank you for the recipe
I made a bit a different version to day as I have no dehydrator (getting one this week)
I used 2 banana’s coconut and quinoa flakes and some almond milk dried them in a skillet on the lowest heat with a reducer plate under it.
They came out nice will be good when I have my dehydrator.
I just love experimenting.
How/where would I get Pulp from two young coconuts?
thanks
You need to find young thai coconuts. I get mine at whole foods. There are instructions for getting the flesh out here: http://www.rawmazing.com/articles/raw-food-all-about-young-coconuts/
How do you make the crepes?
The instructions are in the recipe above.
I’m going to buy a dehydrator…
I live in CA, any chance for you to come over here?
Cinzia
I want to make these but don’t have any cashews at the moment. Can I substitue almonds, brazil nuts, pecans or hazelnuts?
Thanks! can’t wait to try them!
You could try. I wouldn’t suggest almonds because they won’t be creamy. Macadamia nuts would probably be the best bet.
Oops! I forgot to ask you how many people this will feed for breakfast? Thanks so much for your help!
I made the crepes last night as the recipe said, and finished making them this morning by making the inside creamy nut mixture. I used almonds instead of cashews, but I skinned them after soaking them to make them look more like cashew. Oh my, they were delicious. Even my husband not only tried them, but went back for a second one. It was truly a delightful breakfast. I’m ready to try more of your recipes
These look tasty! I am very new to eating raw. I do not know what you mean by 5″ rounds though. Do I need something special to make those? I use a Nesco FD-60 Snackmaster® Express Food Dehydrator, how do I make a recipe such as this one work in it?
These tasted fantastic, my only problem is that I think I dehydrated them too long. They were definitely pliable, but were tough to cut (not tough to chew though), we just picked them up and ate them like tacos. Should they have been a little soft so as to be able to cut them with a fork or knife? Since I don’t have access to young coconuts, I just used coconut cream butter/concentrate; it wasn’t as creamy as yours, but that may have something to do with the blades getting dull on my food processor, and I could have probably used a little more water or syrup to try and smooth it out, but it was good as is. Thanks!
If you don’t have a dehydrater what can you do? Could you ever eat them fresh from the pan as a pancake rather than crepe? They look devine!
You could try doing them in the oven on the lowest setting….watch the time and know that they will no longer be classified as raw.
The idea of using blended bananas, dehydrating them and using them as a raw crepe is genius!! I’m in the process of dehydrating the base and its going well. It was slightly difficult to peel from the sheet but i peeled a little of the edge up and them bit by bit carefully pushed towards the teflex with a spatula to release the ‘pancake.’ Can’t wait til tomorrow morning when i finish and assemble!!
What other fruit/veggie could be used to make that same texture? You could make mexican style tortillas if there were something else besides bananas that would create this wonderful pliable texture!
Wonderful idea though!
Btw: Anyone trying to use parchment paper, don’t!! It just absorbs the banana and won’t set. Oh, well, you live and learn!
Hi, I’m new to ur website….and it seems v v interesting…however, I’m unable to understand what you mean by dehydrate..Could you elaborate please? I would love to try this recipe.
Thanks
Dehydrators are a way of “cooking” food that allow you to keep the temperature under 115 degrees, thus keeping the enzymes and nutrients in the food. There are many different dehydrators out there. There are also a few posts on dehydration here, you can search them. Cheers!
You have some great ideas, going to make these right now.
Thanks for sharing!!!
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