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Banana-Yam Pancakes, Wraps, and Cannolis

Recently a friend of mine told me about the local Gilbert Farmer’s Market. I couldn’t believe I had not known about it before. After all, I only live about 10 minutes away. This market is fabulous! The produce is super fresh, beautiful, and very reasonably priced. I stocked up the very first day I went. I purchased wonderfully tasting Swiss chard for wraps, curly kale to make chips, baby carrots, cucumbers, Heirloom tomatoes and vine tomatoes, lemons, parsley, and of course, delicious and super-huge sweet potatoes and yams.  I felt like I was in heaven!

When I got home I realized I purchased way too much stuff, and began thinking of things to make that would last. Obviously I made kale chips – and they went the first two days. I also prepped all my chard so it was ready to use for wraps – and what great wraps it made! Finally, I decided to make raw pancakes using the sweet potatoes and yams. I had so much of it, I decided to make wraps too. The results were absolutely delicious! I was so excited about what I made, that I created cannolis with the last of the pancake discs. This lead to making some delicious Sweet Cream, and eventually that turned into delicious Mocha Ice Cream. But first for the Banana-Yam Pancakes…

Banana-Yam Pancakes, Wraps, and Cannolis.
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 T 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 teflax paper on dehydrator trays. Dehydrate for 8-12 hours depending upon desired consistency.

To make cannolis check pancake discs after 5-6 hours. As soon as batter is no longer wet and slightly pliable, shape into empty cannolis. Use paper towels, or paper dowels to keep cannoli shape from collapsing. Dry until firm, but not hard. Stuff with Sweet Cream 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.

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