French Eggcake

My M.O. has been to take the sinful, comforting, indulgent foods I used to enjoy – but knew they were bad for my health – and recreate the experience through a health-promoting version that is “close enough” in taste and texture to still provide that feeling.

French Toast was one of those things I’ve really missed. And pancakes. Man, to go into a restaurant and order dessert for breakfast – and have it be socially acceptable- was the best! Alas, French Toast is not a part of a gluten-free, dairy free world. Neither are delectable childhoods treats of strawberry shortcake – which, of course, consisted of sugar, sugar, and more sugar with a side of strawberries. Ah, those were the days…

But, I am happy to report I’ve recently re-experienced both of those pleasures. However, these are healthy versions that I can have more often and still know that I am giving my body fuel towards health, rather than depleting it and inflaming it.

Serves 1:

  1. Heat a non-stick skillet over medium heat. Add 1 TBL of extra virgin coconut oil (coconut is a source of excellent healthy fats).

2. In a small bowl, whisk together:

  • 3 eggs
  • 1/3 cup unsweetened organic applesauce (apples are on the dirty dozen)
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla stevia
Raw batter just poured into skillet containing coconut oil.

3. Pour entire whisked bowl into skillet. Let cook, untouched, for ~6 minutes. You can start lifting it around the edges with a spatula, and sense when the bottom is intact enough for you to flip the entire thing over.

Eggcake having just been flipped over, showing nicely cooked side that looks just like a pancake.

4. Cook on other side for another ~5 minutes, till everything is fully set.

5. Place on plate. Top with:

  • For pancake/French toast experience: top with real maple syrup. Remember, maple syrup is still sugar, so go easy. This is much less dry than a true pancake/toast, so you’ll probably find you need a lot less syrup to be very satisfied. I can put on a small drizzle and be quite indulged.
  • For strawberry/blueberry shortcake: top with 1 TBL canned coconut cream, then top with thawed frozen blueberries or chopped strawberries (or if it is summer – the fresh stuff!)
Strawberry shortcake indulgence version.  Eggcake topped with coconut cream and chopped strawberries.

The variety is endless! Try different toppings, or try swapping out the cinnamon and nutmeg for mace, allspice, ginger, clove, etc, just to shake things up! And, to give your body all that wonderful spice diversity 🙂

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