This recipe is heavily inspired by the addictively amazing raw pancakes at Erewhon Market in Los Angeles. I wasn’t trying to replicate it per se, but I wouldn’t have made them had I not fallen in love with the ones at Erewhon.
This pancake recipe has a base of bananas, and I have not tried making it any other way, so it’s not keto. But, it is free of added sugars & totally paleo – the sweetness comes from the baby bananas.
You could use regular bananas in this recipe and it would taste pretty much the same, but “Baby Banana Pancakes” sounded so cute!
You could also add blueberries, chocolate chips, cocoa powder, chai spices or nuts to this recipe and make whatever kind of pancakes you want!
I just added a dash of cinnamon and vanilla, which play off the sweet banana flavor wonderfully.
If I have any warnings about this recipe, it would be to not eat six in one go like I did. When it comes to raw food, especially blended and dehydrated nuts, seeds and fruits, it can be easy to chow down on a whole lot without realizing how much food you’re actually consuming.
For example, one dehydrated baby banana is going to seem much smaller than a fresh baby banana, but it’s still the same amount of sugar and fiber.
You know what I mean?
Anyway, these pancakes are tender, soft, sweet and have just the right amount of bite to them. They’re also super easy to make; you just need a blender and the dehydrator does the rest of the work for you.
This is an “overnight” recipe, so definitely start these earlier in the evening so you can wake up to fresh, warm banana pancakes for breakfast!
If you’re in a hurry or just want these for dinner (no judgement here, I’m no stranger to the “breakfast for dinner” movement) you can also increase the temperature on your dehydrator to 115° F and dehydrate them for three hours, flip, then dehydrate for four more hours.
I just topped them with a little organic buttery coconut oil and raw honey, but if I had some grade-A maple syrup around I would’ve opted for that.
Fresh chia blueberry jam would be divine as well, or cashew cream and strawberries.
This makes anywhere from 7 – 14 servings, depending on how big you want your pancakes to be. Just keep in mind larger pancakes will take longer to dehydrate. I used 1/4 cup scoop per pancake, and ended up with 12 of these bad boys.
Let’s get into the recipe!
4 cups fresh banana chunks, or about 2 bunches of baby bananas
1/2 cup almond flour
1/2 cup golden flax meal
1 cup raw pecans
2 cups raw almond milk
1 tsp cinnamon
1/2 tsp sea salt
1 tsp vanilla extract
- Add all the ingredients to a high speed blender such as a Vitamix, with the bananas going in first.
- Blend on high speed, using the tamper to push the ingredients into the blade. This may require a bit of arm work, but it should go by pretty quick. If your blender is having a hard time, add 1/4 cup of almond milk or water at a time until a super smooth, yet relatively thick batter is achieved.
- Scoop out into little pancakes on a dehydrator sheet and dehydrate at 115° F for three hours, then flip them over and dehydrate at 110° F for 8-10 hours. These are pretty forgiving, so don’t sweat it if you leave them in an hour or two longer than this – especially at such a low temperature.
- Pop a few on a plate and smother them in vegan butter, berry sauce, maple syrup or whatever else strikes your fancy.