MULTIGRAIN PANCAKES WITH BERRY GOOD SYRUP

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Make Berry Good Syrup First

 

 

INGREDIENTS

BERRY GOOD BLUEBERRY SYRUP

2 cups of fresh Blueberries

1 cup of fresh orange

3 tablespoons of organic pure Maple Syrup

1 teaspoon pure vanilla extract

pinch of kosher salt (1/8 teaspoon)

DIRECTIONS

Place all of the ingredients into a small saucepot and bring to a boil for 10 minutes. Remove the saucepot from the heat source and cool to room temperature.

Pour into Mason Jar and chill for at least two hours.

BERRY GOOD STRAWBERY SRYUP

1-16 ounce package of fresh organic strawberries, top stems removed, rinse well in cool water

1/2 cup of fresh orange

3 tablespoons of organic pure Maple Syrup

1 teaspoon pure vanilla extract

pinch of kosher salt (1/8 teaspoon)

Place all of the ingredients in a small saucepot and bring to a boil for 10 minutes. Remove the saucepot from the heat source and cool to room temperature.

Pour into a Mason jar and chill in the refrigerator

Berry Good Syrups can be served over dairy-free Ice cream, Frozen Yogurt, Greek Yogurt, fresh fruit, and berries of every kind! I love to pour some over my Granola with a dollop of Greek Yogurt!

 

 

PANCAKES

INGREDIENTS

1 can of organic coconut cooking spray

2/3-cup old-fashioned oats

1-1/3 cups buttermilk

¼ cup warm water

¼ cup organic almond butter

2 tablespoons pure maple syrup

3/4 cup of organic whole-wheat flour

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

2 teaspoons vanilla

1-teaspoon coconut extract

½ teaspoon orange extract

1 large egg lightly beaten

GARNISH

1/3 cup of your favorite Flourish Granola

BERRY GOOD SYRUP

¼ cup organic pure Maple Syrup

8 to 10 mint leaves chopped coarsely

DIRECTIONS

Pre-heat oven to 175

Combine oats and buttermilk in a large glass bowl, let stand for 5 minutes.

Combine water, almond butter, maple syrup, and whisk together until smooth.

In a bowl combine whole wheat flour, baking powder, baking soda, salt and whisk together well. Set aside.

Start to heat a 10″ to 12″ cast-iron skillet or heavy bottom skillet on medium-low heat for 5 minutes.

In a separate bowl add vanilla, coconut, and orange extract, and egg. Whisk together well. Pour into dry ingredients and use a wooden spoon to gently fold together until all the flour is incorporated. Do not over-mix.

Spray the skillet liberally with cooking spray. Fill a dry measuring cup with 1/3 cup of the batter and pour into the skillet.

Usually, the skillet will fit two. Don’t crowd the pan.

Turn the heat to low. Cook low and slow until tops are covered with bubbles usually about 2 to 3 minutes, flip and cook 1 to 2 minutes more on the other side.

Remove the pancakes and place them on a plate and cover loosely with foil to keep warm while you finish making the rest of the pancakes.

Finish the rest of the pancakes using the same technique.

Serve with berry good syrup and your favorite fresh berries and mint.

You can use up to 2 tablespoons of Organic Pure Maple Syrup per two pancakes along with the Berry Good Syrup!

 

 

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