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stack of pancakes

Eat Pancakes. Help Cancer Patients.

Pull up a chair this Saturday and join us for a great breakfast and good company. In the process, you’ll be helping cancer and blood disease patients get the prescriptions they need by eating pancakes! Yes, pancakes, not to mention eggs, sausage, juice and coffee.

Bring your appetite and a free-will donation to:

Pancakes for Prescriptions

Saturday, April 22

8:30 – 11:30 a.m.

First Presbyterian Church (Downtown Cedar Rapids across from Greene Square Park)

310 Fifth St. SE, Cedar Rapids, Iowa 52401

Anna Purna Ghosh Foundation

The event is hosted by the Anna Purna Ghosh (APG) Foundation, a non-profit organization that helps local cancer and blood disease patients in need pay for treatment-related prescriptions. The APG Foundation was founded by Dr. Ghosh in honor of his mother, Anna Purna Ghosh, a woman who embodied the values of selfless giving. The foundation is run entirely by volunteers, who serve with the same spirit.The foundation’s mission to provide financial support for:

  • Prescriptions for individuals with cancer and blood diseases
  • Prostheses that have been prescribed as part of treatment
  • Medication to help manage side effects of treatment

To be eligible for reimbursement, a patient must be a resident of Iowa, receive treatment in Linn County and have exhausted all other sources of financial assistance.

Pancakes with a Twist

Who doesn’t love a stack of buttermilk pancakes with a side of syrup? We’ll be digging in this Saturday. But since we’re also committed to good nutrition, our health coach Leesa Morrison, is always on the lookout for healthful recipes. Here’s one way to have your pancakes and eat them, too.

Low-Carb Protein Pancakes

  • 2 eggs
  • ½ cup oatmeal
  • ½ cup cottage cheese
  • Cinnamon to taste
  • Nutmeg to taste

Blend together with a touch of milk, if needed. Preheat a skillet or fry pan on a low-medium setting.  Grease pan with a bit of oil or butter.  Pour ¼ cup of batter in pan and cook for 1-1 ½ minutes or until browned. Serve with blueberry/raspberry sauce for a refreshing taste.

Blueberry/Raspberry Sauce

  • 1 cup frozen raspberries
  • 1 cup frozen blueberries
  • 1 ½ tsp. cornstarch
  • 1 tbsp. cold water
    1 tsp. pure maple syrup or honey

In a small saucepan on low heat, blend starch and water until smooth.  Add frozen raspberries and blueberries, stirring frequently until berries are melted and sauce is thoroughly warmed, about 5-10 minutes. Remove the berry sauce from the heat and pour into a small container through a fine mesh strainer to remove the skins and seeds.  Use the back of a heavy spoon to push the sauce through the strainer.  Add 1 tsp of maple syrup or honey to finished sauce and stir until well blended.  Serve warm or set aside to cool. Makes about ½ cup.

See other healthy breakfast recipes.

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