Nutritional Wisdom with Carly Pollack

Blueberry Egg Pancake

Blueberry Egg Pancake

Ingredients
1/2 tbsp ghee or coconut oil
2 eggs
1/2 tbsp coconut aminos
1/2 tsp cinnamon
1/8 tsp black pepper
1/4 cup blueberries

Directions
Crack the eggs into a bowl and scramble with the coconut aminos, cinnamon and pepper. In a small nonstick skillet over medium heat, add the ghee or coconut oil. Pour the eggs into the pan and allow to cook for 2 to 3 minutes undisturbed. Sprinkle the blueberries onto the eggs. Cook for about 6 to 8 more minutes on low. Throughout that time, using the edge of a spatula, lift up the "pancake" and allow some of the liquid eggs to flow underneath. When most of the egg is cooked through, you’re ready to flip the pancake. Remove the skillet from the heat, and put a small plate upside down on top of the skillet. Quickly flip the skillet over and the pancake should fall out onto the plate. Now, slide the pancake back into the skillet and cook for another 2 to 3 minutes.

Serving
1 Pancake