Herbed Pancakes with
Sautéed Mushrooms and
Spinach
pictured on page 23
1 hour lMakes 8 pancakes + 6 cups
sautéed vegetables
A hot open-face sandwich is always
a welcome meal, especially on a cool
evening. The ”bread” for this saucy
sandwich is a savory pancake that
goes from the skillet to the plate.3/4 cup sorghum flour
3/4 cup oat flour
2 Tbsp. cashew flour or
almond flour
1 tsp. ground chia seeds or
flaxseed meal
1 tsp. regular or sodium-free
baking powder
1/2 tsp. garlic powder
1/2 tsp. dried marjoram
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. baking soda
Sea salt, to taste
1 1/2 tsp. apple cider vinegar
4 cups thinly sliced fresh
mushrooms
1 clove garlic, minced
8 cups fresh baby spinach
Freshly ground black pepper,
to taste(^1) 1/2 cups oil-free marinara sauce,
warmed
- For pancakes, in a large bowl stir
together the first 10 ingredients
(through baking soda) and a generous
pinch of salt; make a well in center.
Add vinegar and 1 1/2 cups water; stir
gently until well blended. - Heat a griddle or extra-large
nonstick skillet over medium until a
few drops of water jump and sizzle.
For each pancake, pour 1/4 cup batter
onto hot griddle. Cook pancakes
5 to 7 minutes or until edges are dry
and bottoms are crisp and lightly
browned. Flip pancakes and cook
about 5 minutes more or until golden.
(If batter gets too thick while it sits,
stir in 1 to 2 Tbsp. water until pourable
consistency.) - Meanwhile, heat a large nonstick
skillet over medium-high. Add
mushrooms and garlic; reduce heat
to medium. Cook 5 to 7 minutes or
until mushrooms brown and release
moisture. Continue cooking until
liquid evaporates. Add spinach; cook
and toss about 5 minutes or until
wilted. Season with salt and pepper.- Serve pancakes topped with
spinach mixture and marinara sauce.
From Darshana Thacker
Cornmeal Pancakes with
Chunky Avocado Salsa
pictured on page 2320 minutes lMakes 12 pancakes
This versatile recipe can skew sweet
or savory depending on your mood—a
super simple avocado salsa makes it
savory, or go sweet by skipping the
salsa, corn, and cilantro and serving
with maple syrup.1 avocado, peeled, seeded, and
chopped
1/2 cup oil-free salsa(^1) 1/3 cups fine yellow cornmeal
2/3 cup oat flour
2 Tbsp. regular or sodium-free
baking powder
Dash sea salt
2 cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice
2 Tbsp. pure maple syrup
1 cup frozen whole kernel corn
(optional)
2 Tbsp. chopped fresh cilantro
(optional)
- In a bowl stir together avocado
and salsa. - In a large bowl stir together the
next four ingredients (through salt);
make a well in center. In a small
bowl stir together milk and maple
syrup. Pour wet ingredients into dry
ingredients, a little at a time, and stir
just until incorporated. Mixture will be
slightly lumpy. Let stand 10 minutes. If
desired, fold corn into batter. - Heat a griddle or extra-large
nonstick skillet over medium until a
few drops of water jump and sizzle.
For each pancake, pour 1/4 cup batter
onto hot griddle. Cook pancakes until
surfaces are bubbly and edges are
dry. Flip pancakes and cook about
1 minute more or until golden. Serve
pancakes with avocado salsa and, if
desired, cilantro.
Adapted from forksmealplanner.com
Oatmeal-Lemon Pancakes
with Raspberry-Date Syrup
pictured on page 24
30 minutes lMakes 12 small or
6 large pancakes
These pancakes rise nicely and fill
your kitchen with a wonderful lemony
aroma. Top pancakes with walnuts and
a fruit syrup naturally sweetened with
dates. Use any leftover syrup on fruit
or oatmeal.2 cups unsweetened, unflavored
plant milk, such as almond,
soy, cashew, or rice (plus more
to thin batter as needed)
2 oz. pitted dates, chopped
(3 to 4 Medjool or 6 to
8 Deglet Noor)(^1) 1/2 cups old-fashioned rolled oats
1/2 cup cornmeal
1 1/2 tsp. regular or sodium-free
baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 Tbsp. lemon zest
3 Tbsp. lemon juice
1 recipe Raspberry-Date Syrup
1/4 cup finely chopped walnuts
(optional)
Fresh raspberries (optional)
- In a small bowl combine milk and
dates; let stand 15 minutes to soften
dates. Place oats in a blender; cover
and blend until oats are ground to
a flourlike consistency. Transfer to
a medium bowl. Whisk in cornmeal,
baking powder, baking soda, and
cinnamon; make a well in the center. - Pour milk-date mixture into
the blender; cover and blend
until smooth. Add mixture to dry
ingredients along with lemon zest and
juice. Whisk until smooth. - Heat a griddle or extra-large
nonstick skillet over medium until
a few drops of water jump and
sizzle. For each pancake, pour 1/4 to
1/2 cup batter onto hot griddle. Cook
pancakes 1 to 2 minutes or until
surfaces are bubbly and undersides
are medium brown. Flip pancakes
and cook 1 to 2 minutes more or until
browned. (If batter gets too thick
while it sits, stir in a little more milk
as needed.) Serve pancakes with
Raspberry-Date Syrup and, if desired,
chopped walnuts and raspberries.
Raspberry-Date Syrup In a blender
combine 4 oz. pitted dates, chopped
(7 to 8 Medjool or 14 to 16 Deglet
Noor); 1/2 cup fresh raspberries,
26