Makes about 20
|2||cups fresh coconut meat|
|1||cup coconut water|
2. Refrigerate and shake before using.
|2||cups pecans, soaked for 8 hours|
|2||cups pine nuts|
|1||cup agave nectar|
|Seeds from 2 vanilla beans|
|1||teaspoon sea salt|
|2||cups fresh blueberries, muddled|
2. With a 1/4-cup ladle, pour the batter into Teflex-lined dehydrator racks, leaving at least a 1/2 inch between the pancakes. They should be 1/2-inch thick. Dehydrate for 8 hours. Flip the pancakes onto clean Teflex sheets and dehydrate 8 hours longer. They should be soft and fluffy, not hard.
3. Cover and refrigerate for up to 3 days. Serve with coconut cream. Adapted from “Raw Food for Everyone’’