Blue Plate Special

Gluten-Free High Protein, Low Carb Golden Coin Pancakes and Blackberry Syrup

Hi Shawn – get these ingredients please so we can make them….and you can serve them to me

(Recipes by Ruby Range)

Gluten-Free High Protein, Low Carb Golden Coin Pancakes 

   – 2 eggs
   – 1/2 cup cottage cheese
   – 2 rounded Tbsp mesquite flour or Ruby Range Baking Mix
   – Pinch of salt 

Mix in a blender or with a hand blender. Pour 2″ round pancakes on a medium heat, lightly greased griddle or pan. Cook on one side until top begins to bubble. Turn and cook a short time until golden brown. 

Blackberry Syrup

   – 6 oz. fresh blackberries
   – 1/4 cup sugar
   – 2 Tablespoons water
   – 1 teaspoon corn starch 

Put 1/2 the blackberries, sugar and water in a pan. Heat to dissolve sugar. In a small bowl mix cornstarch, a little water, and a small amount of hot sauce mixture. After the cornstarch is completely dissolved, add to the pan. Boil until it thickens, smashing the blackberries now and them. Strain out seeds for a smooth syrup. 

P.S. This recipe came with a picture…Huzzah!  I’ll have to find pics for the other recipes…or take pics of them as I make them.  Stay tuned for updates!