12 Steps to Whole Foods

Starting Your Morning Off Right
High-Protein, Gluten-Free Pancakes (2)
Pancakes are a good way to get a wider variety of whole grains in your diet. Although thought of as a high-carb
meal, these pancakes instead feature high-protein grains.
2 C spelt, freshly ground
1 C buckwheat, freshly ground
1 C amaranth seeds, freshly ground
2 C water
2 Tbsp. kefir (or whey)
2 eggs (organic, free-range), beaten
1 tsp. sea salt
¼ C raw coconut palm sugar or Sucanat
2 tsp. baking powder (aluminum free)
2 Tbsp. coconut oil, melted
½ Tbsp. vanilla extract
Mix the flour, water, and kefir, then cover and let it sit overnight. In the morning, add the eggs, salt, baking
powder, coconut sugar/Sucanat, vanilla, and oil, then mix with an electric hand mixer. Pour by ¼ C onto hot,
oiled griddle and cook until both sides are browned. Serve with Berry Sauce for Waffles/Pancakes (3)
(page 293) and yogurt, or Quick Raw Applesauce for Waffles/Pancakes (3) (page 293).
Flax Waffles (2)
1½ C whole-wheat flour
¼ C raw wheat germ
¼ C flax seeds, freshly ground
1¼ C water
1 C kefir (or yogurt)
2 Tbsp. agave (raw, organic)
1 tsp. baking powder (aluminum free)
½ tsp. sea salt
½ tsp. cinnamon
2 eggs (organic, free-range)
2 Tbsp. coconut oil, melted
Combine the water, yogurt, flour, wheat germ, and flax seed. Let it sit overnight. In the morning, beat the eggs
with an electric hand mixer until fluffy, then blend them into the milk/flour mixture along with the agave, oil,
and other dry ingredients until smooth. Bake in a preheated waffle iron. (They will take longer to bake than
other waffles.)
© Copyright Robyn Openshaw 12 Steps to Whole Foods 291