Natural Grocers® Supplement Guide

Heart-Shaped Pancakes with Organic Strawberry Purée Purée are a fun and charming celebratory breakfast treat. The strawberry purée is super simple and only takes minutes to prepare--and strawberries are one of the best superfoods you can feed your kids. Loaded with vitamin C and other important phytonutrients, this strawberry topping is perfect drizzled over pancakes but also delicious on yogurt, waffles, or ice cream. SERVES: 8 PANCAKES TOTAL TIME: 35 MINUTES These Heart-Shaped Pancakes with Organic Strawberry

INGREDIENTS For the strawberry purée

1 cup Natural Grocers ® Brand Organic Frozen Strawberries, thawed 1 tablespoon Natural Grocers Brand Organic Grade A Dark Maple Syrup 1 teaspoon organic lemon juice For the pancakes 2 Natural Grocers Brand Organic Pasture-Raised Eggs ¾ cup organic milk or non-dairy milk of your choice 2 tablespoons organic butter or Natural Grocers Brand Organic Plant Based Buttery

Sticks, melted, plus extra for greasing the skillet and for serving 1 cup Natural Grocers Brand Gluten Free Pancake and Waffle Mix Optional toppings: organic whipped cream sliced fresh organic strawberries confectioner’s sugar or Swerve® confectioner’s sugar replacement INSTRUCTIONS

1. For the strawberry purée: Place strawberries, maple syrup, and lemon juice in a food processor or blender. Blend for one minute. Use a spatula and scrape down the sides and blend for another minute, or until the ingredients are completely puréed. Transfer to a small saucepan and place over low heat (keep it at a gentle simmer— don’t let it boil). Keep warm until the pancakes are ready. 2. For the pancakes: Whisk the eggs, milk, and melted butter together in a large bowl. Add the pancake mix and stir until combined. 3. Place a large skillet or griddle on the stovetop over medium heat. Once hot, grease with butter. 4. If using a stainless-steel cookie cutter or DIY foil heart mold, lightly grease the inside of it and place on the skillet. Use a measuring cup with a spout to slowly pour about ¼ cup batter into the heart-shaped mold. Leave the mold in place until the batter begins to set and then carefully remove. If needed, use a butter knife to run around the edges to loosen the mold from the batter. Note: Be careful not to leave too long or the batter will be difficult to loosen from the mold. Cook for 3-4 minutes, or until golden brown on the first side, then flip and cook the other side. Wipe the inside of the mold to remove stuck batter, grease again, and place back on the skillet to repeat until all pancakes are cooked. 5. For free-handed heart pancakes, fill a squeeze bottle with the batter and draw the heart shape pancakes on the hot skillet. Follow the instructions above to cook on both sides and repeat process until all pancakes are cooked. Alternatively, use a tablespoon to spoon the batter onto the hot skillet in the shape of a heart. 6. Use a butter knife to trim pancake edges that ran outside the lines. Serve topped with butter, warm strawberry purée, and optional toppings if desired. 33