Huckleberry Pancakes

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.

DIY Acaii Bowl

If there is one thing I miss about being in California in the summer, it is the amazing fresh Acaii bowls you can get at the beach with the most flavorful fruits! I like to make them at home because I can add some protein and greens to the bowl to balance it out.

Ingredients:

  • 1 packet Acaii (frozen)
  • 1 large handful spinach
  • 1 cup Greek Plain Yogurt (I used Ellenos)
  • 1 frozen banana
  • 1/2 cup frozen berries (or fruit of choice)
  • 2 Tbsp Coconut Butter
  • 1 Scoop Collagen Protein, unflavored
  • As needed: almond milk

Toppings:

  • Granola (homemade, or I like the grain-free granola from Costco)
  • Strawberries or blueberries (whatever is seasonal)
  • 1 banana, sliced
  • 1 Tbsp Chia seeds, flaxseeds, hemp seeds
  • 1 Dash of cinnamon
  • Optional: Peanut butter/almond butter