A simple, yet beautiful meal.

Dinner tonight came out looking so beautiful and  artistic I couldn't resist snapping a picture of this tasteful (pun intended!) meal.  Other than the fact that my pancakes are bit misshapen....it's a breakfast worthy of any New England Bed and Breakfast.   The sausage is just regular Italian sausage and the raspberries are organic, frozen berries from the raspberry bushes in our back yard.

Wheat-Germ Whole Wheat Pancakes

Ingredients


2 eggs, lightly beaten

1/4 cup coconut oil

2 cups buttermilk

2 teaspoons baking soda

1/2 cup wheat germ

1/2 teaspoon salt

1 1/2 cups whole wheat pastry flour

Directions

1.In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.

2.Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

Gluten-Free Pancakes  (these are on the green plate in the picture
Ingredients


1 cup rice flour

3 tablespoons tapioca flour

1/3 cup potato starch

2 cups buttermilk

1 packet sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon xanthan gum

2 eggs

3 tablespoons coconut oil

2 cups water

Directions

1.In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

2.Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice