08/17/2025
Great and clean nutrition can be truly amazing! I just made this breakfast berry pancake that I can assure you will not disappoint. Gluten free, easy to make and super healthy! The texture is between a souffle and a pancake - no flour and no extra sugar!
Berry Pancake
3 Tablespoons of Unsalted Butter
1 cup of Berries (I used blueberries but strawberries or raspberries would be terrific, too)
4 large eggs, separated into whites and yolks
1 teaspoon of vanilla extract,
1/2 teaspoon of cinnamon
Prevent oven to 400 degrees F
Heat butter in a 10 inch oven proof skillet over medium heat. Add the berries and simmer for 3-5 minutes so the liquid thickens. While the berries simmer, use an electric mixer to beat the egg whites until stiff peaks form.
In a separate bowl, whisk the egg yolks 1-2 minutes by hand with the vanilla and cinnamon.Gently fold the yolks into the egg whites. With the heat under the fruit still at medium, spread the egg batter evenly on top of the fruit. Cook 2 minutes without touching, then transfer the pan to the oven. Bake for 10-12 minutes until the batter is puffed up slightly and lightly browned. Remove the pan from the oven. Place a plate over the pan and flip the pan to invert the souggle so the fruit is faced up. Ear warm or at room temperature. Enjoy!