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Almond-Flour Pancakes with Berry Compote and Cantaloupe Balls

Sometimes we all get a craving for something sweet. Start your day off on a healthy foot by making a batch of almond-flour pancakes with berry compote and cantaloupe balls. Berries are a great way to get a sweet fix without indulging in an overly sugary breakfast. Packed with antioxidants, berries contain brain, heart, and weight-control benefits. Choose almond-flour as the base for your pancakes for a gluten free and low-carb flour alternative. Lastly, incorporate a hearty dose of Vitamin C into your diet by topping off your pancakes with cantaloupe.  Ingredients: (Serves 6) Berry Compote:
  • ¼ cup diced strawberries
  • ¼ cup raspberries
  • ¼ cup blackberries
  • ¼ cup blueberries
  • ¼ cup boysenberries
  • Pinch star anise powder
  • Pinch cayenne pepper
  1. In a mixing bowl combine the berries and the spices. Set aside. Let sit one hour at room temperature.
Almond- Flour Pancakes:
  • ⅔ cup whole-curd cottage cheese
  • 3 large eggs
  • ½ cup ground almond meal (or almond flour)
  • ⅛ teaspoon vanilla extract
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons oat bran
  1. In a large mixing bowl combine all ingredients: the cottage cheese, eggs, almond meal, vanilla, and cinnamon. Beat until smooth.
  2. Heat a nonstick griddle or large nonstick skillet.
  3. For each pancake, pour about 3 tablespoons of batter onto the griddle or skillet.
  4. Sprinkle each pancake with oat bran.
  5. Cook pancakes 1 to 2 minutes until puffed and dry around edges.
  6. Turn and cook other side until golden brown. Keep warm in oven.
  • 1 cantaloupe
  • 6 sprigs mint
  1. Cut cantaloupe in half. Remove seeds. Use a melon baller to scoop flesh from the cantaloupe.
  2. For each serving, place three pancakes in the center of a plate. Spoon berry compote on top. Garnish with mint sprig. Surround pancakes with melon balls.
As originally published in Dr. Perricone’s The Acne Prescription book