Bananas have to be one of my absolute favorite fruits. I eat at least 6-8 bananas a day. I use them in salads, snacks, dried to include in trail mix, and for ice creams. Yams are also a favorite treat. They have great flavor and are super nutritious too. This recipe I’m using the banana and the yam together to create raw pancakes, wraps, and to use as the cannoli shell for my favorite raw nut creams and puddings. The combination of these two foods work well together. They have a nice sweet flavor, and are pliable and easy to work with. It’s perfect for these recipes. Enjoy!
Banana-Yam Pancakes, Wraps, and Cannoli’s
Ingredients.
Extra large sweet potato/yam (peeled and chopped)
2-3 small/med bananas (peeled and chopped)
1 cup Brazil nuts (ground to a powder)
½ cup flax seeds (ground to a powder)
¼ cup raw pecan butter
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp non-alcoholic vanilla extract
2 Tb raw agave nectar or raw honey
Dash of sea salt
½ cup to 1 cup raw orange juice (as needed for consistency)
Ingredients.
Extra large sweet potato/yam (peeled and chopped)
2-3 small/med bananas (peeled and chopped)
1 cup Brazil nuts (ground to a powder)
½ cup flax seeds (ground to a powder)
¼ cup raw pecan butter
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp non-alcoholic vanilla extract
2 Tb raw agave nectar or raw honey
Dash of sea salt
½ cup to 1 cup raw orange juice (as needed for consistency)
Preparation.
Combine all ingredients in a food processor or high-speed blender. Mix until pancake-like consistency, adding orange juice as needed. Take large spoonfuls or serving spoons of batter and shape discs or squares for pancakes and wraps on dehydrator sheets and place on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.
Combine all ingredients in a food processor or high-speed blender. Mix until pancake-like consistency, adding orange juice as needed. Take large spoonfuls or serving spoons of batter and shape discs or squares for pancakes and wraps on dehydrator sheets and place on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.
To make cannoli’s check pancake discs after 5-6 hours. As soon as batter is no longer wet and slightly pliable, shape into empty cannoli’s. Use paper towels, or paper dowels to keep cannoli shape from collapsing. Dry until firm, but not hard. Stuff each cannoli with sweet nut cream or other raw pudding favorite and sprinkle semi-sweet chocolate chips over the cream. Place in refrigerator for about one hour, and serve.
For wraps, remove wrap shape once the wrap is firm, but still pliable. Fill with your favorite veggies, greens, and other yummies. Roll-up the wrap and eat.
For pancakes, remove pancake discs after a few hours, when pancakes are dry but very pliable and warm. Spread coconut butter, and drizzle maple syrup over it. Top with fresh blueberries or banana slices.
Vega-Riffic Recipes 