BERRY PUFF PANCAKE
Breakfast is my husband’s favorite meal of the day. I use our homegrown berries in this sweet morning treat. —Cecilia Morgan, Milwaukie, OR Takes: 25 min. Makes: 6 servings •
1 Tbsp. butter
3 large eggs
³ ₄ cup 2% milk
³ ₄ cup all-purpose flour
¹ ₂ tsp. salt
BERRY TOPPING
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries ¹ ₃ cup orange marmalade 2 Tbsp. confectioners’ sugar
Whipped cream, optional
1. Place butter in a 9-in. pie plate; place in a 400° oven until melted, 4-5 minutes. Tilt pie plate to evenly coat bottom and sides with butter.
2. In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake for 15-20 minutes or until sides are crisp and golden brown.
3. Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners’ sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.
Per serving: 215 cal., 6g fat (3g sat. fat), 116mg chol., 273mg sod., 36g carb.
(21g sugars, 3g fiber), 6g pro.
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying, but also anti-inflammatory and highly nutritious.
—Chantale Michaud, Guelph, ON
Prep: 15 min. + soaking • Cook: 15 min. Makes: 1 serving
3/4 cup water, divided 1/4 cup tri-colored quinoa, rinsed 2 Tbsp. dried goji berries or dried cranberries 1 small banana 1/4 cup unsweetened almond milk 1 Tbsp. maple syrup 1/8 tsp. ground cinnamon 1/8 tsp. vanilla extract 1/4 cup fresh or frozen unsweetened blueberries 1 Tbsp. chopped walnuts
1 Tbsp. slivered almonds
1 Tbsp. fresh pumpkin seeds Additional unsweetened almond milk and maple syrup, optional 1. In a small saucepan, bring
1/2 cup water to a boil. Add quinoa. Reduce heat; cover. Simmer until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice one half; mash the other.
2. Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add the blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and syrup. Per serving: 475 cal., 13g fat (1g sat. fat), 0 chol., 85mg sod., 83g carb.
(35g sugars, 10g fiber), 13g pro.