Blueberry season is in full effect here in Portland and I am loving it! I always look forward to this time of year and take full advantage of any opportunity to gobble up these juicy, sweet morsels. Berry season doesn’t last that long, so I have to savor it while it lasts. Normally, I moderate my fruit intake a bit more, but during berry season I make an exception. Jesse and I usually go up to one of the nearby farms and pick every summer, and we will this year too. I think we may even go this weekend! You may remember my berry picking post from last year.
This breakfast delight is basically a pancake and scramble hybrid. Its flavors are reminiscent of pancakes, with the cinnamon and vanilla, but the texture is all eggs with fresh pops of blueberry. It’s incredibly delicious and nice when you’re craving something on the sweeter side for breakfast. Pair it with a side of crispy bacon or sausage — then, you’ve got yourself a complete meal!
- 1 tsp coconut oil
- 3 pastured eggs, beaten
- 2-3 tbsp full-fat coconut milk (I like this brand and this brand)
- Dash of Himalayan sea salt
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 1/2 tsp pure vanilla extract
- 1/3 cup fresh blueberries
- Scoop of coconut butter, for topping
- In a medium bowl, beat together the eggs, sea salt, coconut milk, cinnamon, cardamom, and vanilla. Then stir in the fresh blueberries.
- Melt the coconut oil in a skillet over medium heat. Once melted, pour in the egg mixture. Allow mixture to cook over medium-low heat, stirring occasionally for 5 minutes or so (to get scrambled pieces).
- Once done, remove from pan and place a big dollop of coconut butter on top, allowing it to melt over the hot eggs. Alternatively, you can melt the coconut butter first and then drizzle on top of the eggs.
Yields: 1 serving