Breakfast has always been an important meal in our family.
I grew up on a bowl of cereal and cow’s milk for breakfast and my kids have been the same until we discovered that my daughter was lactose intolerant, so we substituted cow’s milk for either soy or almond milk.
Since thinking more about raw food and eating even more healthily, I’ve started looking at what is actually in the cereal I am feeding my children and whether it contains useful nutrients for them.
My son alternates between a Raw Banana Smoothie and cereal, my daughter still loves to have porridge, but I am hoping to add more raw to their diet of a morning with these raw pancakes…
Let’s see how it goes…
Ingredients:
2 cups pecans, soaked for 8 hours
2 cups pine nuts
2 ripe bananas
1 cup agave nectar (I only used 3/4 cup)
Seeds from 2 vanilla beans (I did buy vanilla beans but lost them on the way home – so ended up using organic vanilla extract which it not raw)
1 tsp. sea salt
2 cups blueberries, lightly crushed
A dollop of Coconut Cream
Method:
Put all ingredients, except the cream and blueberries into a blender and blend. While the blender is running, you may need to assist the blender by moving the ingredients with a spatula and adding some water (I ended up adding about 1/4 cup). Blend well until smooth. Turn off. Add in the blueberries and mix with a spatula.
Dollop 1/4 cup measures of mixture onto a lined dehydrator tray. Dehydrate for 8 hours. Flip and dehydrate for a further 8 hours. Be careful not to dehydrate for too long as they should be light and fluffy, not hard.
Cover and refrigerate up to 3 days.
Serve with coconut cream and blueberries.
Mine are still in the dehydrator…
Update… these are delicious – so delicious in fact that my kids ate them up so fast I only got 1 quick photo of them before they were devoured… Happily (all 3 of us) marched off into our school and work days with full belly’s of raw goodness 🙂 An absolute WINNER!
Ally x
Giving credit where credit is due…
Thanks Alissa Cohen for this recipe from ‘Raw Food for Everyone’.
Ally's Raw Kitchen 
that fats were not natural or found in nruate but I beg to differ with you, mostly. Most raw foodists consume extra virgin fats which are the purest form (most untampered) of fats available aside from eating the fruits they are a part of. Extra Virgin Coconut Oil is fresh pressed using no heat (which causes free radical damage) and is typically the first pressing so that it is the most pure. Using a refined coconut oil would be more damaging to your health. The fats that are typically referred to as causing heart diseases as well as contributing to diabetes issues are trans-fats caused by hydrogenation and also excess animal fat, particalarly from meat, not dairy. In fact, ghee is a clarified butter and a tablespoon of this wonderfully saturated fat is promoted in Indian culture for good health. The fact of the matter is, whenever a person consumes a mostly vegan diet, avoiding many of the animal fats that contribute to heart disease and consuming more monounsaturated fats that you could practically eat and eat and eat and not gain a pound from, that person is the least likely person to suffer any form of heart related issues that weren’t particularly a problem due to genetics. In fact, they might possibly be improving their heart health by helping arteries to repair themselves with those all too precious omega-3 fatty acids in those walnuts. Oh, and you forgot the fat in the flax seeds. Lots of omega-3’s there too. To give you a heads up, fish oil, flax oil and olive oil and some other cooking oils high in omega 3-6-9’s are recommended for anyone who suffers from high blood pressure, high cholesterol and any other heart health issues. There are also all kinds of information on the web about the coconut oil diet. Check it out. It is the highest in saturated fat and yet people are still losing weight from consuming it. Check it out Mark ;). You might find that sometimes you can splurge… with no guilt.~Anna. (health foodist)