Berry Compote

1/4 cup strawberries, washed, hulled, diced

1/4 cup raspberries

1/4 cup blackberries

1/4 cup blueberries

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

1/2 cup almond meal (or almond flour)

1/8 tsp. vanilla extract

1/8 tsp. ground cinnamon

2 Tbsp. 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 3 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 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.