Almond Butter Banana Pancakes

Almond Milk

Ingredients:
2 cups organic raw almonds
¼ tsp. Himalayan salt
¼ tsp. vanilla powder
4 Medjool dates

Directions:
Place the almonds into a quart size Mason jar with a wire mesh lid. Fill the jar with filtered water. Place the jar into the refrigerator overnight. The next morning, remove the pits from the dates and place them into a measuring cup. Add ½ cup of filtered water and let them soak for 30 minutes. Remove the jar of almonds from the fridge the next morning. Rinse and drain the the almonds as many times as it takes until the water runs clear. Place the almonds into a Vitamix. Place 6 cups of filtered water into the Vitamix with the almonds. Blend on high until the almonds turn to a creamy liquid. Place a mesh bag over the top of a large container. Pour the almond milk into the mesh bag. Take the mesh and squeeze the almond milk that is in the bag into the container. Keep squeezing until all the milk is out of the bag. There will be only the dry pulp left in the bag. Place the pulp into a large mixing bowl. Rinse the Vitamix out. Place the dates with the water into the Vitamix. Add the salt and vanilla powder as well. Blend on high until creamy smooth. Pour the Almond milk into the Vitamix and blend it into the date paste. Pour the Almond Milk into quart sized Mason jar with an airtight lid. I use a plastic lid and I mark the date on it. It will last for 3 days in the refrigerator.

Dehydrated Bananas
Ingredients:
6 to 10 organic bananas

Directions:
Slice the bananas. Lay them flat on a dehydrator tray without a teflex sheet. Dehydrate at 115 degrees for 12 to 14 hours. There will be lots of leftover bananas. They make excellent snacks.

Almond Brittle Garnish:
Ingredients:
1 cup soaked and dehydrated organic blanched almonds
½ cup mulberries
¼ cup organic maple syrup
¼ tsp. pink Himalayan salt
½ tsp. organic cinnamon powder
½ tsp. organic ginger powder

Directions:
Place the almonds into a Breville and pulse them into medium sized pieces. Place the chopped almonds into a large mixing bowl. Add the mulberries, maple syrup, salt, cinnamon, and ginger to the bowl. Mix it all up with a spatula. Take a dehydrator tray with a teflex sheet. Place the garnish onto the tray and form a square. Make sure that the almonds and mulberries are all touching each other on the tray but not overlapping. The goal is to create an almond brittle. Dehydrate at 115 degrees for 14 hours. Remove and flip the garnish onto another tray without a teflex sheet. Continue dehydrating for 4 more hours.

Pancakes:
Ingredients:
2 cups packed almond pulp
4 ripe bananas
¼ cup organic maple syrup
½ cup alive organic almond butter
1 cup organic blanched almonds (soaked and dehydrated)
1 cup dehydrated bananas
1 tsp. organic cinnamon
¼ tsp. pink Himalayan salt
½ tsp. organic ginger powder
½ cup golden ground flaxseed
½ cup hemp seeds

Directions:
Place the bananas into a Breville and mix until creamy. Add the almond butter, hemp seeds, salt, cinnamon, ginger, and maple syrup and mix until evenly distributed. Add the dehydrated bananas and almond pulp to the mixture and mix those in evenly. Add the chopped almonds and flax seeds to the mixture. Pulse them in so that the almonds do not break down further. This can be done with a spatula by hand in case they don’t get mixed in evenly. Remove the mixture from the Breville and place it into a bowl. Take a 3 ½” X 3 ½” round food mold, a measuring cup, and a round food press, and 2 dehydrator trays with teflex sheets. Place the food mold on the dehydrator tray with the teflex sheet. Place ½ cup of batter into the food mold and press it down. Take the food press and push down gently on top of the batter while lifting the food mold up to remove it. Flatten out the pancake with the food press. Repeat the procedure until you have enough to fill up the tray. Take another dehydrator tray with a teflex sheet and repeat the procedure until all the batter is gone. Dehydrate at 145 degrees for 1 hour. Remove them from the dehydrator. Flip them over onto a dehydrator tray without a teflex sheet. Dehydrate them at 115 degrees for 14 ½ hours.

Assembly:
You will need 1 ripe banana for each pancake, flower food cutter, maple syrup, almond garnish, and the pancakes. You can stack as many pancakes as desired. Place the almond garnish on top of the stack. Take the bananas and slice them into ½ inch slices. Take each of the slices and cut a flower out of each one with the food cutter. Place the banana flowers decoratively over the top of the pancake stack and around the base of the pancakes on the plate. Place some almond garnish on the plate as well. Use the garnish sparingly so that you will have enough for each serving that you want to serve. Note: If you want more garnish, just double the recipe. Pour some maple syrup over the top of the pancakes and serve.

This recipe makes 14 pancakes.

The pancakes and the garnish can be placed in plastic Ziploc bags and stored in the freezer. You can thaw them out in ½ hour and serve. They will last in the freezer up to 3 months.