Pancakes and Bacon, OH MY!

I cooked up a storm yesterday! I made pancakes, bacon, mac and cheese, and a delicious Lemon Cheesecake Tartlet. As soon as I get my video's to download right I will post up the demonstration on the Lemon Cheesecake Tartlet for you.

Here is the recipe and a picture of the Blueberry Pancakes and Bacon. Enjoy :)

Blueberry Pancakes

3/4 cup fresh blueberries
2 ripe banana's
3 cups of pecans soaked for 8 hours
1 cup of water
1/2 cup of agave
splash of vanilla extract
1 teaspoon of sea salt
2 cups of maple syrup ( note that maple syrup is not actually raw but if we ate it as it came out of the tree we wouldnt like it, so use it sparingly. )

Place the blueberries in a medium sized bowl.  Blend the remaining ingredients together in a blender until its completely smooth. Add the batter to the bowl with the blueberries and stir it together. Spread the batter into 4 or 5 inch rounds on the dehydrator. The pancakes shouldn't be anymore than 1/2 inch tall. Dehydrate for 24-48 hours.

Eggplant Bacon

1 large eggplant thinly sliced lengthwise
1 Tablespoon of sea salt
2 Tablespoons of Chili Powder
2 Tablespoons of Maple Syrup
2 Tablespoons of Olive Oil
2 Tablespoons of Nama shoyu
2 Tablespoons of Apple cider vinegar
1/2 teaspoon of paprika
pinch of black pepper
pinch of cayenne

Toss the eggplant and the sea salt in a bowl and let it set for an hour. Blend in the remaining ingredients together in a bowl. Squeeze out the liquid from the eggplant and add it into the marinade. Let the eggplant marinade for about 30 to 45 minutes. Spread the slices out on the dehydrator and let it set for 24-36 hours.