Zucchini Pancakes and Cranberry Jam- Phase 2

A wonderful breakfast alternative with the gentleness of zucchini and the zing of fresh cranberry!

Pancake Ingredients

6 medium zucchinis, grated

2 avocados

3 stalks of celery

4 prunes

1 to 1 1/2 C. ground golden flax seeds

1 C. sunflower seeds, soaked

1 tsp cinnamon

1/2 tsp all-spice

1 tsp 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. (For those with conventional ovens please use a baking tray lined with parchment paper to place your dough. Heat the oven using the warming setting. As ovens tend to be quicker, please check the dough in the first hour and then check until you have a crunchy outside and a moist center.)

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! (If using a conventional oven, use the lowest setting and look for the same ‘puff of air’ that is described in the dehydrating process. An oven is usually faster than a dehydrator so please check more frequently as you usually need less time.)