A plant-based rendition of the rhubarb and strawberry sauce-topped delicacy with the consistency of Italian custard.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 4 eggs, beaten
- ⅔ cup wheat berries
- ½ cup almond milk
- ⅓ cup oats
- 3 tablespoons coconut oil, softened
- 2 tablespoons vanilla extract
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ¼ teaspoon ground mace
- 1 pinch salt
- 1 cup cottage cheese
Instructions
- Blend eggs, wheat berries, almond milk, oats, coconut oil, and vanilla extract together in a blender until smooth, 45 to 50 seconds. Add sugar, cinnamon, baking soda, cloves, mace, and salt; pulse blender until the dry ingredients are incorporated into the batter.
- Pour batter into a large bowl and fold cottage cheese into the mixture.
- Heat a large skillet over medium heat and coat with cooking spray. Pour about 1/4 cup batter onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, about 2 minutes more.
- I use a Blendtec(R) to break down the berries. If your blender doesn’t have enough power, you will need to grind the wheat and oats before adding them to the recipe with the rest of the dry ingredients.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 10 g |
| Sodium | 382 mg |
| Sugars | 7 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |