Okinawan Blueberry Pancakes Serves 4

This is one of our great fusion recipes that draws upon the traditional wisdom of the Okinawan diet with its high antioxidant content. Vegetables and fruits are the best sources of antioxidants and the Okinawa Diet is chock full of them. In most Western diets antioxidants are sorely lacking, mainly due to the low daily intake of vegetables and fruits--despite being virtually surrounded by natural sources of these potent anti-aging substances as close as our gardens, fields and down at our local grocer! One of the best (as well as most delicious) sources of antioxidants available to us in the West is from blueberries. They can really add a big antioxidant bang to your breakfast. In fact, blueberries have even been shown to help reverse some signs of memory decline in recent studies. So, don't forget to sprinkle them liberally over your whole grain breakfast cereal, or better yet, try our Okinawa Blueberry Pancakes!

• 2 eggs (free-range, omega-3)
• 1 1/2 cups soy milk, calcium fortified
• 1 tsp. vanilla extract
• 2 cup whole grain flour
• 3 tsp. baking powder
• 3 Tbs. brown sugar
• 1 1/2 cups fresh blueberries, washed
• non-stick canola spray

1. Beat egg in a mixing bowl until thick. Add sugar and mix well.
2. Slowly add soymilk to the egg, stirring constantly. Add vanilla extract.
3. Sift the flour and baking powder in a separate bowl.
4. Add blueberries to flour and mix well.
5. Add flour to the egg batter, mix with a spatula.
6. Coat skillet with non-stick canola spray. Heat over medium heat.
7. Pour 1/3 cup batter in skillet. When pancake surface is covered with bubbles and the bottom side is browned, flip and cook until the other side is set.

This week's recipe was recently featured in a review of popular diet books in Slate on MSN.

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