12 Steps to Whole Foods

Starting Your Morning Off Right
German Pancakes (1)
These are not as nutritious as other breakfasts in this chapter, but they are a big step up from the alternative, and
we make them on holidays.
6 eggs (organic, free-range)
½ C kefir
½ C water
1 C whole-wheat flour, finely ground
Mix the flour, kefir, and water, cover, and allow to sit overnight. Add the eggs, mix well, and pour the mixture
into a greased 9"x13" pan. Bake at 425° for 22 min., or until puffy and browned. Serve immediately with maple
syrup.
Sprouted-Buckwheat Blueberry Pancakes (Gluten Free)
No flour and gluten free—we love this recipe, which makes a large batch to serve 6-8. You can make all the
pancakes and put leftovers in the fridge or freezer. I don’t much like buckwheat-flour recipes, but this one
tastes fantastic because the buckwheat is soaked and then blended.
2½ C raw, dry buckwheat
½ C flax seeds
4 C water
1 tsp. sea salt
2 tsp. cinnamon
½ tsp. nutmeg
2 bananas, peeled
1 Tbsp. aluminum-free baking powder
2 C blueberries
coconut oil
optional: ½ tsp. stevia powder
Soak the buckwheat overnight, then drain and optionally sprout in a strainer for 24 hours (rinsing about every 8
hours). Blend the water and buckwheat in your high-powered blender until smooth. Pour some of the mixture
into a large bowl if blender is too full. Add the flax seed to the blender and blend until smooth. Add the stevia,
salt, cinnamon, nutmeg, bananas, and baking powder, then blend for 60 seconds.
Pour the mixture into the large bowl that you already put some water/buckwheat mixture into. Add the
blueberries, then stir by hand. Pour by ¼ C onto a hot, oiled griddle and fry with a minimal amount of coconut
oil until both sides are browned. Pancakes may still be slightly gooey in the middle: this preserves much of the
sprouted nutrition and actually tastes good, though you can cook them extra long if you want them solid all the
way through.
Serve with maple syrup or any of the Three Toppings for Pancakes and Waffles on page 293.
290 12 Steps to Whole Foods
© Copyright Robyn Openshaw