Razzberry Pancakes

• 3 cups walnuts (soaked 8 hours)
• 1 cup pine nuts
• 1 cup fresh raspberries (if not available then frozen)
• 1/2 cup agave or maple syrup*
• 1/2 cup purified water (or slightly more)
• 1/4 vanilla bean, scraped or 1 tsp vanilla extract *
• 1 tsp cinnamon
• pinch of celtic salt

In a food processor, blend all ingredients until smooth. Add more water if too thick. Spoon mini pancakes onto Teflex sheets and dehydrate 4-6 hours. Remove from Teflex and flip with a stainless spatula (butter knife works too). Dehydrate another 8 hours and serve warm topped with agave or maple syrup*. Kids love these!