Brain Power Egg & Blueberry Pancakes

Prep Time
10 min
Cook Time
10 min
4 servings
Recipe by:

These aren’t just any pancakes; they’re made with clean all-natural ingredients and are extremely delicious!

Make This Recipe


  • 6 Eggland’s Best Eggs (large)
  • ½ teaspoon cinnamon
  • ½ pint fresh blueberries
  • 2 tbsp slivered almonds
  • 2 tbsp virgin unrefined coconut oil
  • 1 cup coconut flour
  • 2 ripe bananas, cut into pieces
  • all-natural pure maple syrup (to taste)


Heat griddle or skillet on medium heat

Place cinnamon, banana pieces, coconut flour and Eggland’s Best eggs into a blender

Blend until it is a smooth batter (30 seconds on high). Batter should be thick and easy to pour but not runny, if runny add an extra ½ tablespoon at a time of coconut flour until right consistency

Add coconut oil to coat heated griddle surface evenly

Once oil is hot, pour or spoon the batter onto the griddle in desired pancake size

Sprinkle fresh blueberries on top of each pancake

Flip pancake on other side when edges appear cooked and batter begins to bubble (approx. 2 minutes)

Remove pancakes from griddle once cooked and set aside

Repeat steps until all batter is used

Drizzle with all-natural pure maple syrup, sprinkle with slivered almonds and any remaining blueberries


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 336
Fat 16 g
Saturated Fat 8 g
Cholesterol 263 mg
Sodium 94 mg
Carbohydrates 37 g
Dietary Fiber 3 g
Protein 14 g