Pancakes are my favorite food… and huckleberries are just the icing on the cake.

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 tsp sugar
• 1 egg
• 1 splash vanilla
• 3/4 cup milk (I used Ripple Milk)
• 1 tsp avocado oil

For the Huckleberry Compote

• 1 cup frozen huckleberries
• 3 Tbsp sugar
• 1 Tbsp Ghee

Directions:

In a bowl mix the dry ingredients together. In a separate bowl whisk together the egg, milk, vanilla, and oil. Add to the Dry mixture and mix gently. Do not over-mix.

For the Compote: Heat the butter over medium heat in a small pot. Add the berries and sugar. Simmer for 10-20 minutes until the sauce begins to thicken.

Cook the pancakes in a non-stick pan, cover and flip after bubbles appear on top.

Top with the compote and Maple Syrup and Enjoy.