Your whole food, plant-based life.

Raw Food Recipe: Banana Pecan Pancakes

When I was a little girl, every Sunday after church my family would go to breakfast at our local pancake restaurant. I still have those Sunday morning pancake cravings but no desire to eat traditional pancakes. For mother’s day, I decided to make create a raw food recipe for my favorite pancakes, banana pecan! They are amazingly filling, and will satisfy the desire for a special Sunday morning breakfast.



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  1. Em wrote on February 28, 2013

    Just realized my question was already answered. Never mind and sorry!

  2. Em wrote on February 28, 2013

    Hey, can I use anything other than ground flax? I have the flax seed, but I’m guessing the other mentioned is the flax plant? Please let me know. Thank you! Your recipes are delicious!

    • Susan wrote on February 28, 2013

      The recipe calls for ground flax seeds. I am sorry that wasn’t clear. 🙂

  3. deha wrote on February 25, 2013

    Can you use any thing other than flax?

    • Susan wrote on February 25, 2013

      You can try chia seeds but I haven’t so can’t guarantee the outcome.

  4. Carmen wrote on January 31, 2013

    So I made these but couldn’t stick around for 30 minutes to switch temps, so I just went with the 114 for about 1.5 hours. As well I tweaked the recipe a little with some spices and man I tell you, these were soooooo good! I had to (as with everything I make RAW) let my friends try and they were pleasantly surprised and enjoyed every bite! I’ve got a new fav!

  5. Rachelle wrote on January 18, 2013

    Sorry, I just realized my question had already been answered. I have another, however. I have a round dehydrator with a hole in the middle (basically donut shaped) that I have used for dehydrating all sorts of fruits and things, but have never tried anything else (like more liquidy substances such as many recipies on here). Do you have any tips or suggestions or just how-to’s? Thanks! Its much appreciated.

  6. Rachelle wrote on January 18, 2013

    Isn’t it only raw below 118 degrees? This looks delicious, as do many of your other recipes, but I’m pretty sure that this isn’t technically raw.. Lemme know!

  7. Lori Reid wrote on January 15, 2013

    I’m making them now……. I just remember that I am out of maple syrup though. I used the agave in the pancakes, but I’m leaving now to get the syrup to drizzle on top!

  8. Lisa Reynoso wrote on July 23, 2012

    These look really good. I made the carrot soup yesterday and my husband raved over it, so I think there is hope of incorporatig more raw meals into our diet. We just got a dehydrator and a Vitamix, so I really have no excuses for not experimenting.

    However, I have a question about substitutions. My son has a lot of allergies, though flax and banana are not among them. Coconut, however, is. What could I use in place of coconut butter? For that matter, since I don’t actually have any coconut butter, what could I use to make them for the family? I know I could substitute hemp seeds for the nuts (he can only have flax, chia, and hemp–no nuts or other seeds). But I’m not sure about the butter. Would palm oil work?

  9. Raw Lover wrote on July 16, 2012

    This recipts should not be listed as raw, as dehydrated food must be done at no more then 115 to be concidered raw. These look really good and I think I can modify by doing them longer at lower temp. But everyone should know no more then 115 in dehydrator or your cooking the food!!!!!!!!!!!!!!!!!!

    • Susan wrote on July 16, 2012

      Sigh. I have gone over this again and again. These recipes start the dehydration at a higher temperature because in the beginning, the food is only throwing off moisture. The food temperature NEVER gets above 115 degrees. You turn the heat down to finish the dehydration so YES it is raw. Check out the FAQ page and also, you might want to know this is a much healthier way to do RAW dehydration as it takes less time, less bacteria grows, and fermentation doesn’t happen.


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