Morning, Noon, and Night Pancakes from  From Raw Food for Everyone by Alissa Cohen.

These pancakes are the real deal. They have a maple-pecan flavor and the fluffy texture of real pancakes. Since they’re dehydrated ahead of time, keep some on hand for a quick breakfast or dinner. Makes about 20 pancakes.

Ingredients:

• 2 cups pecans, soaked for 8 hours
• 2 cups pine nuts
• 2 ripe bananas
• 1 cup agave nectar
• Seeds from 2 vanilla beans
• 1 teaspoon sea salt
• 2 cups blueberries, muddled

Directions:

1. Put the soaked pecans, the pine nuts, bananas, agave nectar, vanilla seeds, salt, and 1 Tablespoon of water as needed if batter is too thick to blend, in a Vita-Mix. While the machine is running, carefully remove the lid, and using a rubber spatula, stir the mixture along to make sure it is continuously turning over. Blend until smooth. Using a spatula, fold in the muddled blueberries.

2. With a ladle, drop ¼ -cup measures of the batter onto Teflex-line dehydrator racks, leaving at least ½ inch between the pancakes. They should be thick like pancakes, about ½ inch thick, not thin like crêpes. 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.

3. Cover and refrigerate for up to 3 days. Garnish with blueberries and coconut cream.