Healthy Blueberry Pancakes with Blueberry Maple Syrup

Serves 3-5

Pancake Ingredients

3/4 cup whole wheat flour

2 tbsp ground flax seeds

2 tsp baking soda

1 tsp salt

2 cups greek yogurt

1/4 cup blueberries

4 eggs(preferably free-range), whites separated from yolks

1 tsp vanilla

1 tbsp coconut oil for cooking(in place of butter)

Directions

Heat oven to warm(approx 200 degrees).

Combine dry ingredients in a large bowl and stir to combine.  Add yolks, yogurt and 1/4 cup of blueberries.

In a separate bowl whisk egg whites until frothy and stiff(use an immersion blender if you have one).  Fold egg whites into the mixture.  

Stir just enough to combine but don't over-mix.

Heat a pan with coconut oil over medium heat. When pan is hot add about 2 tbsp of pancake batter for each pancake.  Flip when bubbles appear on the top.  Cook in batches keeping finished pancakes in a warm oven until all of them are ready.

Serve with blueberry maple syrup.

Blueberry Syrup Ingredients

1/2 cup real maple syrup

1/4 cup blueberries

Directions 

Heat blueberries and maple syrup in a small sauce pan until boiling.  Serve with pancakes.

Butternut Squash Croquettes

Ingredients

1 1/2 cups butternut squash cut into 1/2" cubes and pulverized in food processor
1 egg
4 Tbsp flour sieved
1 tsp cornstarch
1/8 tsp fresh ground pepper
1 tsp salt
1 1/2 Tbsp hot sauce
1/4 cup green onion, green parts reserved for garnish
olive oil


Directions

Pulverize butternut squash in food processor, then add remaining ingredients and pureé until smooth but mixture still has texture.  Heat olive oil in a skillet over medium-high heat.  Add a heaping tablespoon of mixture to the pan, flatten and fry in batches until golden brown, about 2-3 minutes per side.  Allow to cool on a rack then garnish with remaining green onions.

Try topping these with a little curry ketchup (1 Tbsp curry powder plus 1/4 cup ketchup) and sautéed shrimp for an easy, elegant appetizer.