Made without flour or added sugar, this Berry Pancake Souffle is a great way to jazz up eggs and turn them into something special. The berries give it plenty of flair for the kiddos while the whipped eggs have a fluffy, inviting texture. After a while, it’s easy to tire of eggs, so let’s hear it for another way to keep eggs in the breakfast rotation!
This Berry Pancake Souffle recipe is from one of my new favorite cookbooks, Primal Blueprint Quick & Easy Meals. Let me tell you, the cookbook lives up to its name. All the recipes are for easy foods that are fast to prepare. And, of course, they’re grain and (usually) dairy free. So, thanks to Mark Sisson of Mark’s Daily Apple and Jennifer Meier for pulling this amazing resource together.
I never tire of berries. They’re easy to grow, easy to harvest, and easy to store for the winter. Once or twice I’ve made berry jams or preserves, but mostly I just freeze my summer harvest. There’s nothing like eating berries in the middle of winter, tasting summer on your tongue while the air is chilly.
Berry Pancake Souffle
- 3 Tbsp butter or ghee from grassfed cows (where to find butter or ghee)
- 1 cup of berries
- 4 large eggs, separated into whites and yolks (from pastured hens)
- 1 tsp vanilla extract (where to find quality vanilla)
- 1/2 tsp cinnamon (where to find organic, non-irradiated spices like cinnamon)
Preheat the oven to 400F. Heat your butter or ghee in a 10 inch cast iron skillet over medium heat. Add the berries and cook for a few minutes until the liquid thickens.
While the berries are cooking, beat the egg whites until stiff peaks form.
In a separate bowl, whisk the egg yolks together with the vanilla and cinnamon. Then, fold the yolks into the egg whites.
Spread the egg batter evenly on top of the cooking fruit. Cook 2 minutes (without touching!) then transfer the pan to your preheated oven. Bake for 10 minutes, or until the batter is puffed up slightly and lightly browned.
Remove from the oven. Now, for the trickiest part of this whole dish! Hold a plate firmly over the pan and flip the pan and to invert the souffle so the fruit is faced up.
Top it with melted butter or ghee or a drizzle of coconut milk. Enjoy while warm!
I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.
Latest posts by Kristen Michaelis (see all)
- Fight Back Friday April 11th - April 10, 2014
- How to Green the World’s Deserts: Reversing Desertification with Grass-fed Cows - April 8, 2014
- GIVEAWAY: The Nourished Kitchen Cookbook - April 6, 2014