When my mom’s chickens are laying lots of eggs during the summer, we always try to come up with different recipes to use them up! These scrumptious Berry Egg-Cakes (or flourless banana pancakes), are a sweet berry egg bite which tastes like a cross between a banana pancake and a muffin but without any dairy or flour. You can add chopped nuts or fresh julienned herbs like mint if you like. It may not be an old fashioned recipe, but it is a nice light and tasty bite to enjoy on a hot summer’s day.
These are great plain, or eat with a bit of yogurt, fresh berries and a drizzle of maple syrup, perfect for breakfast or as a snack. This is a deliciously unique way to use summer fresh berries and fresh eggs.
Let’s get to it!
Berry Egg-Cakes or Berry Egg Bites or Flourless Banana Pancakes
6 eggs
3 bananas
2 tbsp maple syrup
1 cup blueberries
1 cup raspberries
Grease muffin tins with oil of choice or butter. Use a pastry brush to coat the sides and bottom evenly.
Divide berries among the 12 muffin cups.
Mash bananas. Add eggs. Add maple syrup. Mix well.
Divide egg mixture between the 12 muffin cups. Sprinkle with a bit of cinnamon if you like.
Bake at 350F for 15 to 20 minutes or until golden brown.
These berry egg-cakes actually freeze quite well. I often eat them slightly frozen, chopped up and mixed into 1/2 cup yogurt — oddly enough, it satisfies my ice cream cravings!!
Let us know what you think!
enjoy from Our City Homestead to yours