Grain-Free, Egg Pancakes

I don’t think I’ve ever been quite as excited about a new recipe as I am about this one. I am smiling inside and I can’t wait to share this one with my friends. I don’t know about you but I’ve started our family out with lots of things I’m trying to “un-do” like, lots of bread, toast, sugar, processed Mac ‘n’ Cheese, and the list goes on. And guess what, my kids like all those things. The hardest part about this journey of becoming more healthy has been finding recipes that my kids get excited about, and that is why I LOVE this recipe!

Every time I have made pancakes, my kids love them, they are homemade and tasty, full of butter and pure maple syrup, but eventually these ingredients will catch up with my kids. I really desire to help my kids form good habits, healthy habits. So that it’s not so hard to eat healthy when they are adults living on their own. I’m not talking about completely removing all forms of grain, carbs, sweets, and processed foods from their diet. But I want them to be the exception and not daily consumption.

Last week I got the cookbook, “Primal Blueprint Quick and Easy Meals” by Mark Sisson. He has some great recipes in there, and I was excited to try some out! I found this recipe and modified it, and today I think I felt like I can really do this lifestyle for our whole family, not just Chris and I! I’ve struggled with feeling guilty when my kids ask for a piece of toast with their eggs, because that is what they are used to (and they are probably still hungry). But when we made these “pancakes”, the kids were satisfied with one serving and didn’t ask for anything else until lunch. When we’ve had pancakes with syrup, they ask for seconds, thirds and sometimes fourths! So even if the berries are a little more expensive, this is a very economical meal because they don’t eat as much, and you can feel really good about what they are eating! Anyway, as you can see, I’m really excited about this recipe, but let’s get to it!

Grain-Free, Egg Pancakes
Serves 4

Ingredients:

5 eggs (whites and yolks separated)
3 Tablespoons butter, divided
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 1/2 cups mixed berries, fresh or frozen
Shredded Coconut, for garnish (optional)

Directions:

1. Preheat oven to 400 degrees. Heat a 10-inch (oven safe) skillet on the stove top on medium high heat. I use a cast iron skillet so I heat at a little lower than medium. Add butter 2 Tablespoons of butter to the pan.

2. While the pan is heating, separate the whites and yolks into separate bowls. Beat the eggs until stiff peaks form, set aside.

3. Add vanilla and cinnamon to egg yolks and stir until fully incorporated. Gently fold egg yolk mixture into the egg whites.

4. With the temp of the pan still at medium high, pour egg mixture into the pan, gently spread mixture evenly to the edges of the pan and cook for 2 minutes, do not touch egg mixture. Put the pan into the preheated oven and cook for 10-12 minutes or until lightly browned.

5. While eggs are cooking, get your berries going in a small sauce pan, with the remainder of the butter. I start them out at about medium and then turn down to a simmer when they start to heat up, it will be different if you use fresh berries so just pay attention so they don’t burn. Cook until you get the desired consistency, my kids prefer the berries less lumpy so I cook them a little longer, but with frozen berries this should take 10-15 minutes.

6. When the pancake is finished, remove from oven and let it sit for a minute. Then place a large plate on top and carefully turn pancake over onto the plate. Spread berry mixture over the pancake and garnish with fresh berries or shredded coconut. Serves 4

And though I was just a little tempted to tell the kids there was only enough for mommy, I did split it up and share with the kids. So delicious! You just have to try it! And please come back and tell me how yours turned out! :)