Featured Recipe

 
 

Flaxseed and almond flour pancakes

with berry compote and cantaloupe melon balls
Serves 6

Berry Compote
1/4 Cup
Strawberries, washed, hulled and diced
1/4 Cup
Raspberries
1/4 Cup
Blackberries
1/4 Cup            
Bluerries
1/4 Cup                    
Sun Dried Huckleberries
Pinch
Star anise powder
Pinch
Cayenne pepper

Combine all ingredients in mixing bowl. Gently toss to combine. Set aside. Let sit one hour.


Almond Flour Pancakes
2/3 Cup
Cottage cheese
3
Large eggs
2 Tablespoons           
Flaxseeds
1/8 Teaspoon
Vanilla extract
 1/8 Teaspoon
Ground cinnamon
 2 Tablespoons
Wheat germ

Combine all ingredients in large mixing bowl except wheat germ. Beat until smooth. Heat non-stick griddle or large non-stick skillet. For each pancake, pour about three tablespoons of batter from a large spoon or from pitcher onto hot griddle. Sprinkle with wheat germ. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown. Keep warm.


Presentation
1                               
Ripe cantaloupe
6
Sprigs of mint

Cut cantaloupe in half. Remove seeds. Scoop flesh from melon using melon baller—forming perfectly round balls. Place three pancakes in center of serving plate. Spoon berry compote on top. Garnish with mint sprig. Surround pancakes with melon balls.


 
 - Executive Chef Bernard Guillas  
(866) 644.2351 | MR@MarineRoom.com | employment