This is a delicious raw version of a breakfast favorite. Minus the dehydration time, its very quick to prepare. My advice, make them the night before and warm in the morning. Top with berries, nut butter, and raw agave or maple syrup.

• 1 large banana
• 1/4 cup raw buckwheat flour (make this by grinding up dehydrated buckwheat groats, OR use a store-bought buckwheat flour)
• 2 tbsp ground flaxseeds
• 1/4 cup almond milk
• 1 tblsp cacao (optional)

Mix all ingredients in your blender or food processor.

Pour in 1/4 cup spoonfuls onto a Teflex lined dehydrator tray. You should get about 5 pancakes. Dehydrate at 115 degrees for about 2 and a half hours. Flip the pancakes (use a spatula or inverted spatula) and dehydrate for another two and a half. Do not dehydrate too long. This recipe can easily be doubled to suit those with bigger appetites. Enjoy.

Sometimes referred to as alligator pears due to some varieties’ pear-like shapes and textured green exteriors, avocados are technically a fruit and are botanically considered to be large berries.

Originating in Mexico, the avocado tree thrives in environments with no frost and little to no wind. Once matured, avocados are picked and allowed to ripen, typically in one to two weeks. Now cultivated in various Mediterranean and tropical climates throughout the world, avocado trees are partially self-pollinating and can grow to be 66 feet tall (source).

Currently the most common type of avocado is Hass, accounting for more than 80% of cultivated avocados in the United States (source). Oval in shape with pebbly green-black skin and a small-medium seed, the Hass avocado is easy to peel and ranges in size from 5 to 12 ounces (source). Other popular varieties include:

Bacon: oval in shape with smooth green…