Your whole food, plant-based life.

Raw Food Recipe: Banana Pecan Pancakes

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
  1. Mix all ingredients together. You might want to get in there with your hands. Shape into pancake sized patties.
  2. Place on dehydrator shelf with screen. Dehydrate at 140 for 30 minutes, then 116 for another 30 minutes. These should still be moist.
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  1. Crystal wrote on June 19, 2015

    I have an additional question about Agave sweeteners. I did research and everything I see indicates that Agave is as bad if not worse than fructose corn syrup? Therefore, since I consume no sugar products or anything similar, this one is reason for concern with me. Since, Agave is described and explained as such, if is a reason to take note. I would like to have your research input on this matter. Thank you, Crystal

    • Susan wrote on June 19, 2015

      Hi, Crystal, Personally I use maple syrup for the most part. I am not sure I am convinced that Agave is worse that HFCS, but there are things that have come out since I wrote this recipe (over 6 years ago) that are not so favorable towards agave. That is why we offer a substitution. Cheers!

  2. karla wrote on July 24, 2014

    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 wrote on July 28, 2014

      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!

  3. Ang wrote on May 9, 2014

    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 wrote on May 20, 2014

      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.

  4. Elle Watson wrote on July 1, 2013

    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 :)

  5. Rainey wrote on May 6, 2013

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

    • Susan wrote on May 6, 2013

      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!

  6. Susan wrote on May 3, 2013

    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:

  7. Carol wrote on May 3, 2013

    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!

  8. cate wrote on March 2, 2013

    I don’t have a dehydrator. Can you use the oven at these low tmperatures to dehydtrate the food?
    Thanks Cate

    • Susan wrote on March 3, 2013

      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.

  9. Em wrote on February 28, 2013

    Just realized my question was already answered. Never mind and sorry!

  10. Em wrote on February 28, 2013

    Hey, can I use anything other than ground flax? I have the flax seed, but I’m guessing the other mentioned is the flax plant? Please let me know. Thank you! Your recipes are delicious!

    • Susan wrote on February 28, 2013

      The recipe calls for ground flax seeds. I am sorry that wasn’t clear. :-)


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