I’m happy to feature my friend, Arlene Sablan Aguon’s healthy recipes.

This particular recipe is a healthy alternative to regular pancakes. It’s gluten-free, delicious, and packed with nutrients that not only taste good but are good for you too!

Give Arlene’s recipe a try. I think you’ll like it!

Yield: 4 pancakes

Ingredients:

• 2 cups gluten-free flour

• 2 teaspoons baking powder (or 1 teaspoon of Xanthan Gum powder)

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 tablespoons sugar

• 2 tablespoons wheat germ or steel cut oats

• 1 1/2 cups flax or soy milk

• 1 cup small curd cottage cheese.

• 1 large egg, lightly beaten (see notes below)

• 1/4 cup coconut oil

• 1 cup fresh or frozen blueberries

Directions:

1. Sift together the flour, baking powder, baking soda and salt. Stir in sugar and wheat germ/oats; set aside.

2. Combine the milk, cottage cheese, and coconut oil.

3. Pour the flax or soy milk mixture all at once into the flour mixture; stir until moist. Add additional milk, a little at a time, if the batter is too thick (the batter should pour easily). Gently stir in the berries.

4. Pre-heat a skillet/grill over medium heat; lightly grease the skillet. Pour the mixture onto the skillet to the size you prefer. Cook until the tops are bubbly and appear dry; flip over to finish cooking.

Serve and enjoy!

NOTE from Arlene: I didn’t use the egg. The small curd cottage cheese acts as your binder with the coconut oil. Yummy too.

NOTE from Annie: You can use a “chia egg” in place of the regular egg. Mix 1 tablespoon ground chia seeds with 3 tablespoons water. Let the mixture sit until it forms a gel. Use the chia gel/egg in the recipe instead of the egg.

Annie’s Chamorro Kitchen wesbite

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