12 Steps to Whole Foods

Starting Your Morning Off Right
Pumpkin Oatmeal Waffles or Pancakes (2)
These are my favorite “weekend” breakfast—pumpkin pie in the form of waffles!—and so filling. This is a big
batch that will give you leftovers for the fridge or freezer, unless you have teenagers with huge appetites like I
do!
2 C whole-wheat flour (finely ground, soft white wheat preferable)
2 C regular rolled oats
1 C yogurt or kefir
3 C filtered water
1 (30 oz.) can pumpkin
¼ C coconut oil (liquid)
3 Tbsp. raw coconut palm sugar or Sucanat
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. sea salt
1½ tsp. baking powder (no aluminum)—reduce by ½ tsp. if you soaked grains overnight
2 tsp. vanilla
3 eggs (organic, free-range)
Mix rolled oats in your high-powered blender to break them down to a coarse meal. Mix the whole-wheat flour,
oats, yogurt, and water together, then cover and let sit overnight. In the morning, add the remaining ingredients
and mix by hand but don’t overmix. Pumpkin and whole wheat make the batter very dense, so cooking time is
at least twice as long as for waffles from a mix. If you are making waffles, you will have to let them cook
through at least two cycles. Top with Quick Raw Applesauce for Waffles/Pancakes (3) (page 293) or maple
syrup.
292 12 Steps to Whole Foods
© Copyright Robyn Openshaw