Thursday, August 2, 2012

Happy Egg Pancakes

We love eggs! Our eggs come from happy free range, drug free chickens, at a local Ontario farm. We cook our eggs in different ways, but we recently learned that there are benefits to eating raw eggs, specially the yolk. According to the Food Chemistry journal, the yolk has twice as many antioxidant properties as an apple! They are rich in carotenoid antioxidant compounds, which is why their color is yellow. We created an egg pancake recipe that we topped off with a raw egg yolk (see recipe below). If you buy your eggs from local organic farms, you should give it a try!
Below: Egg pancake topped with a raw yolk for antioxidants and a refreshing bowl of watermelon (drizzled with a little honey) for additional antioxidants and nutrients! Eat watermelon 20 minutes prior to eating egg pancakes.





Happy Egg Pancake Recipe
Makes 2 pancakes
Ingredients:
∙  3 tbsp of diced organic garlic
∙  3 tbsp of diced organic leeks
∙  3 tbsp of diced organic red pepper
∙  1 tbsp of Italian parsley (chopped)
∙  4 tbsp of organic coconut flour
∙  2 happy free range chicken eggs (separate egg yolk from whites and soak yolks in salt water)
∙  sea salt
∙  organic pepper

Directions: 
1. Preheat oven to 325 degrees.
2. Mix garlic, leeks, red pepper, parsley and flour in a mixing bowl.
3. Add egg whites and continue mixing.
4. Scoop out mixture evenly in 2 soufflé bowls.
5. Place in oven and bake for about 15-20 minutes.

6. Remove from oven and let cool. Top with salt and pepper.
7. Break egg yolk over top of pancakes (1 for each).
8. Serve and enjoy!

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