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Easy Egg Pancake Recipe

Easy Egg Pancake with raspberries, mixed lettuce and avocado

The Easy Egg Pancake is both easy and tasty!
This is my go-to brekkie meal most mornings and this is also the recipe I shared with Jimmy Moore and Mindy Noxon Iannotti when I was a guest on the Low-Carb Conversations Podcast recently.

If you don’t have any mad spatula skills then this one is definitely for you!
Egg Pancakes and omelettes can be easily mucked up when it comes time to flip them, giving you no option but to turn your nice brekkie into a dodgy looking scramble instead. [frowny face]

With a neat little flippy trick that I picked up from Paleo Cookbooks you can cook up beautiful looking pancakes and omelettes and easily pass yourself off as a Masterchef to any hungry breakfast guests.

Paleo Cookbooks - Recipes for the Paleo Diet
As an added bonus, you can get away with not washing the pan when you are finished, making your kitchen clean-up just that little bit easier.

You will need:

  • 3 free-range eggs
  • 1 handful of either fresh or frozen berries of your choice, I mix it up between blueberries, raspberries and blackberries, sometimes I will use a 1/2 a mashed banana
  • 1/2 an avocado
  • some mixed lettuce or greens
  • 2 pan-sized sheets of baking paper


  1. Start to heat your frying pan on a medium heat setting.
  2. Crack the eggs into a bowl and whisk with a fork, add berries to the mix.
  3. Place a sheet of baking paper in the bottom of the pan and pour egg mixture on top.
    *If you are cooking on gas, make sure the edges of your baking paper do NOT curl over the edge of the frying pan…or IT WILL CATCH FIRE, not exactly the look you are going for!*

    Baking paper goes in the pan, pour your egg mixture on top

  4. Allow to cook until the top of the egg pancake is less-liquid and when you lift the edge of the baking paper you can see it starting to brown underneath.
  5. Lift the baking paper out of the pan and place on a heat-proof surface.
  6. THIS IS THE FLIPPY TRICK: Lay the other piece of baking paper over the top, grab both edges and flip the whole lot over.
  7. Remove the initial piece of baking paper (now on the top) and discard, lift the baking paper with the flipped pancake on it and put it back into the pan briefly to cook the other side.
    To see how this little flippy trick works, check out the video below
  8. When both sides are cooked to your satisfaction remove from the pan and top with lettuce, sliced avocado and any other leftover of your choice.


Your egg pancake can also be rolled up like a burrito if you are in a hurry…Buen provecho!

If you give this Easy Egg Pancake a go, we would love to hear how it turns out for you and what kind of variations you make to this recipe, so go ahead and share your comments and ideas below.

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2 Responses to Easy Egg Pancake Recipe

  1. Maria Thursday 24 October, 2013 at 5:49 PM #

    Hi Crystal,
    Loved the banana egg pancake. Smashed up some rice in the blender and added two teaspoons to the mixture…I did this to “mop up” the added moisture from the fruit. Pancakes were nice and thick…then i topped with butter and a few drops of vanilla essence for a buttery caramel sauce…YUM!


  1. TPS Podcast Episode 4: Planning & Preparation for Paleo | The Primal Shift - Monday 1 July, 2013

    [...] Crystal’s Easy Egg Pancake Recipe [...]