Chocolate Chip Pancakes

Chocolate Chip Pancakes


  • For the pancakes:
  • 1 small ripe banana
  • ¾ cup cashews, soaked
  • ¾ cup pecans, soaked
  • 1/3 cup maple syrup
  • 1/2 cup water
  • ¼ cup coconut nectar, raw honey or raw agave
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 heaping tablespoon ground golden flaxseed
  • 2 tablespoons crushed cacao nibs
  • For toppings:
  • Sliced bananas
  • Fresh raspberries
  • Maple syrup


  1. Blend all ingredients, except the flax and cacao nibs in a high-speed blender or food processor until smooth.
  2. Pour batter into a mixing bowl and add the flaxseed and cacao nibs, stirring to combine.
  3. Spread the batter onto non-stick lined dehydrator trays, into 4 – 5 inch circles.
  4. Dehydrate at 115 degrees F for approximately 24 hours, flipping once after 10 hours to remove the non-stick backing. Continue dehydrating on the mesh dehydrator trays.
  5. Serve warm with fresh raspberries, sliced bananas and maple syrup.

Recipe and photograph courtesy of Raw Food Rehab

Written by Natalie Collins
Natalie Marie Collins is a certified Raw Food Nutritionist and Brilliant Business Coach. She is passionate about how easy it is to change your body, lose weight and glow with fresh whole foods.