A quick, fun breakfast which is perfect in the spring when fresh, organic berries become available and eggs are plentiful. I found organic strawberries this weekend at Costco. For our breakfast yesterday, I used the fresh organic strawberries, some frozen organic blueberries (from Costco also), some frozen raspberries from our garden, plus organic bananas. Berries are fruits which you want to buy organic.
Ingredients:
4 large range-free eggs
1 cup milk (I use fresh non-homogenized)
1 Tbl pure maple syrup
1 tsp vanilla (not imitation)
1 cup whole wheat pastry flour (or 3/4 cup soft white wheat berries, ground fine)
1/4 tsp sea salt
~ 1 Tbl butter
Fruit Topping: (use what you have available)
1 - 2 cups chopped fresh strawberries
1 cup fresh or frozen raspberries, thawed
1/2 - 1 cup fresh or frozen blueberries, thawed
1 banana
Pure maple syrup honey bear (optional)
Preheat oven to 425 °F. Place 10 inch round skillet or 7" x 11" rectangle glass pan in oven. Place in blender the eggs, milk, vanilla and 1 Tbl maple syrup. Next add flour and salt, and then process on medium speed until smooth.
Remove hot skillet or pan from oven. Grease very well with butter (grease more heavily than when greasing a cookie sheet). Immediately pour batter into hot pan and place in oven. Bake for 15 minutes or until puffy and golden. Do not open the oven door while baking.
Meanwhile, prepare fruit topping. Place cut strawberries and other berries in bowl. Slice bananas and add. Stir well.
Allow pancake to cool slightly and cut into pieces. Top with fruit (and a bit of maple syrup from the honey bear if you wish for it to be a little sweeter).
"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness and self-control; against such things there is no law." Galatians 5:22,23
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