Chocolate Chip Pancakes with Raspberries, Bananas & Maple Syrup

For the pancakes:
1 small ripe banana
¾ cup cashews, soaked
¾ cup pecans, soaked
1/3 cup maple syrup
1/2 cup water
¼ cup coconut nectar, raw honey or raw agave
½ teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon sea salt
1 heaping tablespoon ground golden flaxseed
2 tablespoons crushed cacao nibs

For toppings:
Sliced bananas
Fresh raspberries
Maple syrup

Blend all ingredients, except the flax and cacao nibs in a high-speed blender or food processor until smooth. Pour batter into a mixing bowl and add the flaxseed and cacao nibs, stirring to combine. Spread the batter onto non-stick lined dehydrator trays, into 4 – 5 inch circles. Dehydrate at 115 degrees F for approximately 24 hours, flipping once after 10 hours to remove the non-stick backing. Continue dehydrating on the mesh dehydrator trays. Serve warm with fresh raspberries, sliced bananas and maple syrup.