While it looks like plastic spew from a carnival show bag, it’s actually a sweet and delicious breakfast. Today I was craving something sweet and fun for breaky (to match the day – the sun is shining, it’s glorious summer-like weather and we are heading out for a day at Manly beach) but I wanted something reasonably healthy and wheat free. I couldn’t go for something like french toast or pancakes and icecream (which by the way would be so YUM, but would make me feel off for the rest of the day).
So I looked toward the banana & egg pancake recipe that features in one of my GF/DF cookbooks and which was also a big hit in the March Crossfit Lifestyle Challenge that many of my friends took part in. I didn’t have any bananas so I tried the same with berries. It hit the spot, and I imagine that a dollop of ricotta or greek yoghurt would go well on top if that suits you.
1 tsp brown sugar
Place ~10 blueberries and 3 strawberries in a bowl and coarsely crush it all up. Add eggs and blend the mixture well with a fork, a whisk or in a blender.
Pour mixture into a warm frying pan that has been lightly greased and cook well before flipping over and cooking the top side briefly.
Serve immediately with a sprinkle of sugar or your topping of choice.
These quantities serve 1.