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
Almond- Flour Pancakes:
- In a mixing bowl combine the berries and the spices. Set aside. Let sit one hour at room temperature.
- 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
- In a large mixing bowl combine all ingredients: the cottage cheese, eggs, almond meal, vanilla, and cinnamon. Beat until smooth.
- Heat a nonstick griddle or large nonstick skillet.
- For each pancake, pour about 3 tablespoons of batter onto the griddle or skillet.
- Sprinkle each pancake with oat bran.
- Cook pancakes 1 to 2 minutes until puffed and dry around edges.
- Turn and cook other side until golden brown. Keep warm in oven.
- 1 cantaloupe
- 6 sprigs mint
- Cut cantaloupe in half. Remove seeds. Use a melon baller to scoop flesh from the cantaloupe.
- 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