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Re: Anybody have a recipe for raw pancakes?
 
Prudence Views: 1,902
Published: 16 years ago
 
This is a reply to # 761,881

Re: Anybody have a recipe for raw pancakes?


Hi. I've used Gabriel Cousen's recipe for zucchini pancakes. I liked them, but my son (who is not raw) said they're not an adequate substitute. I'll include the recipe here, in case you'd like to try it. It's in Rainbow Green Raw Food Cuisine. If you want to experiement, the recipe for zucchini bread tastes really good -- perhaps even more like pancakes -- and could be altered in shape to resemble hotcakes!

One more note on these recipes: I have experimented with dehydration and have decided to dehydrate at lower temperatures than Cousens suggests. I also usually don't do it for as long as recipes suggest, as I find that my body prefers some moisture in the food I eat. The zucchini bread recipe, below, tastes pretty good to me even before any dehydration, though I prefer the consistency after a few hours at 105 degrees.

As always, make these your own! Hope at least one of them tastes satisfying. I know how comforting pancakes can be! :-)

Zucchini Pancakes

6 medium zucchinis, grated
2 avocados
3 stalks celery
4 prunes
1 to 1.5 cups gound golden flax seeds
1 cup sunflower seeds, soaked
1 teaspoon cinnamon
1/2 (one half) teaspoon allspice
1 vanilla bean
1 teaspoon Celtic Sea Salt

Add salt to gratedzucchini and set aside for twenty minutes. Process remaining ingredients, except for ground flax seeds, in food processor with S blade.

Squeeze the moisture out of the zucchini. Place it in a large bowl and add remaining ingredients (except flax) and mix well. Slowly add ground flax seeds until it all stays together enough to form a ball. Form the dough into smaller balls and flatten into 3" rounds about a quarter inch thick. Place on a dehydrator tray and dehydrate at 145 degrees for 2-3 hours.

Zucchini Bread

2 cups soaked pecans
half cup raisins, soaked
1 cup zucchini
1 and 1/4 cup golden flax seeds, ground
2 teaspoons cinnamon
1 teaspoon Celtic Sea Salt
1/2 vanilla bean

Process raisins, zucchini, and vanilla bean in a blender until smooth; add raisin soak water to blend. Process pecans in a food processor with the S blade until meal-like. Combine all ingredients in a mixing bowl, including cinnamon and salt, and mix well. Form into two loaves and slice into 1/4" pieces. Dehydrate at 145 degrees for 2-3 hours and then 115 degrees for 2 hours or until desired moisture is obtained.

 

 
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