Zucchini Pancakes w/Cranberry Jam

Try this fun breakfast alternative! 

Pancake Ingredients

6 medium zucchinis, grated

2 avocados

3 stalks of celery

4 prunes

1-1 1/2 C ground golden flax seeds

1 C sunflower seeds, soaked

1 t cinnamon

1/2 t all-spice

1 t Celtic salt

1 vanilla bean


Part 1

Grate zucchini in a food processor with the grating blade; add salt and set aside for 20 minutes. Process the remaining ingredients (except flax seeds) in a food processor with the “S” blade until smooth. 

Part 2

Squeeze the moisture out of the zucchini with your hands. Place in a large bowl and add the remaining ingredients (except flax seeds) and mix well. Slowly add the ground flax seeds to the mixture until it all stays together enough to form a ball. Form the dough into smaller balls and flatten into 3 ” rounds about 1/4″ thick. Place on a dehydrator tray and dehydrate at 145 degrees F for 2-3 hours. 

Cranberry Sweetheart Jam topping

1 C fresh cranberries, dehydrated

2 C coconut pulp (or 2 C macadamia nuts, unsoaked)

1/4 C coconut water

2 fresh vanilla beans

Dehydrate cranberries at 115 degrees for 2 hours until they are like puffs of air. In a blender, mix half the cranberries with the remaining ingredients. Transfer to a mixing bowl. Crumble the remaining cranberries by hand and sprinkle over jam. Stir and serve over zucchini pancakes!