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!
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
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.
(photo by Jennifer Meier reprinted from Primal Blueprint Quick & Easy Meals)
Leesie Bruzzo via Facebook says
oh bless your heart 😀
Sally Stewart via Facebook says
Food Renegade via Facebook says
I don’t know why Facebook didn’t let me share the photo of this dish. It’s soooo pretty!
Sally Stewart via Facebook says
I’ll bet it is pretty.
Tammy R. says
oh! I just have to try this – not only to keep eggs in our breakfast (yes, we were getting tired of them) but also it will help warm up the house on chilly mornings this fall.
What kind of berries did you use? Can I use the frozen ones I put in the freezer through the summer? Not too many berries in season right now here although we are still picking some red raspberries, much to our delight!
I’ve used both frozen and fresh berries, and it works great either way.
Yum, breakfast tomorrow morning! I’m tiring of eggs and my 5 yr old doesn’t like them much but he does like this! Plus its easy for me to make dairy free with coconut oil instead of butter as I am transitioning to totally dairy free again as I will soon be nursing a baby and my dairy allergy really shows up then! I was unable to have any casein with the other two babies so I’m trying to be prepared for that this time.
Frugally Sustainable via Facebook says
We are blessed to eat eggs fresh from our “girls” every morning:) I’m so thankful for them!
Charise @ I Thought I Knew Mama says
This sounds so good! I will definitely be trying this. Thanks!
I’ve made this! It was so fast and so yummers! I’m loving that cook book too. Its so great. I love the coconut curry meatballs. Such a big hit around here.
Thanks – I’m always looking for GAPs-friendly breakfasts beyond just scrambled eggs.
how many does this serve? thanks.
That depends on your appetite. There’s only 4 eggs in it, so arguably a single person could enjoy this for breakfast. I’ve usually served between 2-4 people, depending on what other breakfast foods I’m serving along with it.
Peggy Judd says
This was great! We eat eggs (from our backyard chickens) every day and it was *lovely* to mix up the recipes! This morning my husband was whining about how I used to make such creative meals….and his eyes got big and round when I pulled the berry souffle from the oven. Heh heh. He stopped complaining 🙂 Thanks!
Hi Peggy! I’m glad you guys liked it. It’s one of our favorite “fancy” breakfasts to pull out of the hat, even though it’s not that fancy.
[email protected] says
This looks fantastic! I love that it is flourless and sugarless and anything with berries gets my attention! I’m pinning this so I don’t forget about it.
I don’t have a cast-iron skillet. I’m not sure whether it’s a good idea to put my regular skillet in the oven. Any suggestions?
It would work with any all-metal skillet. Most plastic and wooden handles can hold up well under the oven heat, but you’d need to ask the manufacturer about the specs for your skillet. (Sometimes these are online. Perhaps Google it?)
Gaby @ Tmuffin says
I just made this with frozen raspberries this morning. It worked so well and was so easy, even though my kids were hanging off my legs and my cookbook shelf in the laundry room fell down while I was making it! What a great reward the pancake was for all that stress.
I always set my kids up so they can stand on a chair and watch the stand mixer fluff the egg whites. They totally dig that part.
Sounds like your morning was a comedy of errors. Glad the pancake made it worthwhile!
I just made this with frozen blueberries, garnished with a fresh peach, and it was delightful. Thank you!
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Primal Toad says
As soon as I saw the picture I thought of that cookbook. It looks just like the photo in the cookbook! But I can tell you made it since the background is different, lol.
I did not realize how simple this was. I actually sold all my physical cookbooks since I am traveling for the next decade. Ironically I’ll be back home in November and December and now wish I had not sold my cookbooks including this one that you talk of, lol. I still have my ecookbooks including my smoothie ones that I created 🙂
I am here in Hawaii and have all of the ingredients except blueberries. But, I can buy some! Ay! I may have to make this right away!
I made this this morning and it was truly fantastic! Has anyone tried to make it with any other fruit? I’m wondering if it would work with apples…
I’ve made it with peaches several times. Really good!
This is going to be a great recipe to make for my kids. There are mornings when I have made a minimum of 3 dishes attempting to get some sort of breakfast in them. This might just be a winner.
Made this today. Tastes great but I didn’t get that nice puffed up pizza-like crust around the edges like in the photo.
Thank you for sharing <3
I’m not clear if the recipes are calling for the coconut milk to drink, or the milk in a can that you cook with.
Stephani Lancaster via Facebook says
Love this can’t wait to try!!!!
Beverly Fitch via Facebook says
I am going to make this tomorrow morning….thanks.
Robin Weddell via Facebook says
Love this! It’s so good! Been making it for years!
Just wanted to say I’ve been making this dish every couple of months for years now. It is one of our go-to Saturday breakfasts. I usually use 4 cups of frozen berries but otherwise don’t change the recipe at all and then we smear whatever nut butter we have on hand on top. Thank you so much for posting this!