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…
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
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!
Giving credit where credit is due…
Thanks Alissa Cohen for this recipe from ‘Raw Food for Everyone’.