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pancakes, pizza

& more
While this sandwich is perfect at any time,
it’s ideal for a late breakfast or brunch. Go
ahead—relish the few stolen moments of yields 8 pancakes
quiet and assemble this sandwich. Enjoy the COCONUT MILK PANCAKES
yields 2–4 servings side benefits that the avocado imparts: high Serve with Date Sauce (p. 396) or Berry Sauce (p. 394).
in essential fatty acids, it lowers your HDL,
the “bad” cholesterol. 1½ cups gluten-free all-purpose
OPEN-FACE GRILLED flour (see recipe note) 1. In a large bowl, blend all of the ingredients, except the oil, with
CHEESE WITH AVOCADO an immersion blender until the batter is smooth.
AND ALFALFA ¾ cup quinoa or buckwheat flour 2. In a nonstick skillet, heat the oil on high heat. Drop the batter
½ teaspoon baking soda by the tablespoon into the skillet. Reduce the heat and cook,
4 tablespoons mayonnaise, ½ teaspoon salt flipping once, until brown.
Cashew Mayonnaise (p. 177), ½ teaspoon ground cinnamon
or Homemade Mayonnaise (p. 176) 1¾ cups coconut milk RECIPE NOTE Although this recipe calls for gluten-free
1½ tablespoons tomato sauce 3 eggs, beaten all-purpose flour, it also works well with oat flour or almond
½ teaspoon oregano 4 tablespoons butter, softened flour.
1 sour pickle, cubed 4 tablespoons honey
4–5 slices whole grain bread or rolls 2 tablespoons oil, for frying
1 avocado, sliced
1 tomato, sliced
1 cup alfalfa or sunflower sprouts yields 8 pancakes
3 slices Muenster cheese BREAKFAST PEANUT BUTTER PANCAKES

1. In a small bowl, combine the may- Serve these pancakes as a special breakfast treat. They’re delicious when topped with
onnaise, tomato sauce, oregano, yogurt and bananas.
and pickle. Arrange bread slices 3 eggs or 3 tablespoons arrowroot 1. In a medium bowl, beat the eggs or arrowroot starch mixture,
on a cookie sheet and spread the starch dissolved in ¼ cup water milk or milk substitute, honey, and peanut butter.
mayonnaise dip onto each slice of 2 cups milk or milk substitute 2. Add the baking powder, salt, flour, wheat germ, and lecithin
bread. (such as soy or rice milk) and mix just until combined.
2. Place a layer of avocado and a slice ¼–½ cup honey 3. Heat a greased 8-inch frying pan. Pour 1/3 cup of the batter into
of tomato on the bread. Smear an- ½ cup peanut butter the pan and fry until golden, flipping once. Repeat with the
other layer of the mayonnaise dip (see recipe note) remaining batter.
on top of the tomatoes. 2 teaspoons baking powder
3. Sprinkle with a handful of alfalfa Pinch of sea salt RECIPE NOTE For those sensitive to wheat or peanuts,
sprouts and top each slice of 1½ cups whole wheat flour you can substitute rye or spelt flour for the whole wheat
bread with half a slice of Muen- (see recipe note) flour, and almond butter can be used in place of the peanut
ster cheese. ½ cup wheat germ butter.
4. Bake at 350˚ F until the cheese is 3 tablespoons lecithin granules
melted, about 5 minutes. (optional)

92 HEALTHY EVER AFTER mozzarella cheese (p. 196) or shredded 2 cups Raw Marinara Sauce (p. 113) 2 cups Nondairy Farmer Cheese 2 cups broccoli florets ½ green bell pepper, diced ½ red bell pepper, diced ½ pound mushrooms, sliced 2 cloves garlic, crushed 1 zucchini, unpeeled and sliced 1 onion, diced 3 tablespoons olive oil VEGETABLE TOPPING and then sprinkle with the shredded cheese. marinara sauce over the prepared dough, then top with the vegetables, adding the broccoli last, sauce on to

93

once, until golden.
butter or oil, and fry, flipping
ter by the tablespoon into hot

Mix well.
and add to the dry ingredients.
applesauce, cider, honey, and oil

lecithin.
flours, baking powder, salt, and

yields 2 pizzas