25 minutes or less

What You’ll Need:

For the pancakes:*

1/2 c ground flaxseed

1 tsp baking powder

1/2 tsp paprika

1/4 tsp celery salt

pinch sea salt

2 Tbsp coconut oil, melted

1/4 c filtered water

4 eggs

For the salad dressing:

3 Tbsp olive oil

2 Tbsp red wine vinegar

3 Tbsp capers

2 tsp PURE maple syrup

For the salad:

1 (5oz) bag salad greens, any variety OR 1 small head of lettuce

2 Tbsp sunflower seeds

Toppings for pancakes:

1 large tomato, sliced

1 ripe avocado

OPTIONAL (but highly recommended): everything bagel seasoning

Make pancakes by mixing dry ingredients in a large bowl. Add wet ingredients & begin whisking immedatley with a fork. Batter will be a little lumpy--totally normal!

Preheat large frying pan or griddle to medium/medium-high heat.

Pour 1/3 c scoops of batter into preheated griddle.pan. Flip when bubbles begin to form! Repeat until batter is gone (makes about 4 cakes)

Prepare salad dressing by whisking ingredients together in the bottom of a large salad bowl. Add salad greens & sunflower seeds, toss to coat.

Smear prepared pancakes with avocado, tomato slices & top with everything bagel seasoning. Pick up and eat just like toast!

Serves 2.

*If you’re in a pinch, use your bread of choice for avocado smearing!