Is it a blueberry pancake or a blueberry omelet? This pancake has no gluten and no lactose making it the perfect start of the day for a lot of people.

Blueberry pancake

Blueberry pancake

I like to call this a pancake as an omelet feels more like a savory dish than a sweet one. So a blueberry pancake it is. This particular pancake exists of only three ingredients. Blueberry, eggs and some cinnamon. No flour is added at all. The pancake is not really very sweet, so I add a tablespoon of maple syrup but that is optional. You don’t have to use it if you don’t want to.

Instead of the maple syrup it is also an option to add a banana instead. That always works wonders for anything sweet without sugar. The blueberry pancakes can easily have that banana inside. So for sweet; use either the maply syrup or the banana. You can bake one small pancake as a tester if you want to make sure the sweetness is enough for you.

Easy and quick

I love pancakes. But one of my downfalls is that I end up eating the whole pile. These blueberry pancakes can easily be portioned. You do not have to make a giant bowl full of batter. It’s easy to measure out for just one or two people. And also easy to add or remove more eggs and more or less blueberries. Cannot be simpler. Due to the eggs it is also quite a filling breakfast, so will easily get you through the morning!

You could even wrap them in a roll and take them along for lunch if you want to. I haven’t tried this but you could maybe fill them with other things for a more complete lunch. For some reason I think they won’t be too crazy with some cream cheese and maybe extra fruit on top.

Blueberry pancake
Print recept Pin Recipe
No ratings yet

Blueberry pancakes

Cook Time: 10 mins
Total Time: 10 mins
Servings: 2 people

Ingredients

  • 4 large eggs
  • 150 gr blueberries
  • 1 tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • pinch of salt

Instructions

  • Break the eggs into a bowl and whisk with a little of salt, the cinnamon and the maple syrup.
  • Take a large frying pan and heat a bit of coconut oil. Pour the egg mixture in and divide the blueberries over it.
  • Bake the pancake until cooked through. If necessary use a lid to speed up the cooking process. No need to flip. (you can if you want to but you don’t have to)
Course: Breakfast
Cuisine: glutenfree
Keyword: blueberries, eggs

Nutrition Information

Sodium: 127mg, Calcium: 75mg, Vitamin C: 7mg, Vitamin A: 519IU, Sugar: 14g, Fiber: 2g, Potassium: 206mg, Cholesterol: 327mg, Calories: 258kcal, Trans Fat: 1g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 2g, Saturated Fat: 9g, Fat: 16g, Protein: 12g, Carbohydrates: 19g, Iron: 2mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

Sharing is caring!