KarenHave I got a breakfast idea for you! it is a treat that can be pulled together in under 15 minutes, yet feels like something you’d find on a fancy brunch menu! And the best part is that this decadence is gluten free and very low in sugar (the only sugar comes from the fruit and, if desired, a tiny drizzle of pure maple sugar or honey).
Lately I’ve been topping my pancake with a combination of strawberries, blueberries, raspberries and blackberries. However, I’ve tried many other toppings – sliced bananas and pecans, fresh peaches, stewed apples, figs, etc. – and it’s always turned out beautifully.
The key is to use a blender to whip up the batter, as it produces a frothy, souffle-like texture.
Here’s the recipe for the version with fresh berries. Feel free to experiment with whatever toppings you like best. And don’t forget to share your comments and photos below or on Instagram (please be sure to tag me @wellegance).
Buon Appetit and have a wonderful, Wellegant™ week!
Karen
Flourless Pancake with Fresh Berries
3 eggs (one whole egg and two egg whites)
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
1 Tbsp. coconut oil
½ cup fresh berries
Drizzle of pure maple syrup or honey (optional)
In the blender jar, place one whole egg and two egg whites. Add the vanilla extract and the cinnamon and blend for approximately one minute. The mixture should be slightly frothy. Set aside.
Heat a small (6-8 inch) skillet over medium-high heat. Add the coconut oil and allow it to melt and coat the bottom of the pan. Pour the pancake batter into the pan and allow it to set for approximately 60 seconds. When the pancake pulls away from the sides of the pan, flip it over and allow it to cook for another minute, or until both sides are lightly golden.
Remove from the pan, top with berries and drizzle with maple syrup or honey. Eat immediately.
Serves 1.
