in case you didn’t know, i’ve been living and working in LA for all of december (i’m such a cliché) and have been loving the, dare i say, bi-coastal lifestyle. the fresh air and warmer weather feel fantastic, and my apartment has an actual kitchen with natural daylight pouring into it (unheard of… i know!).  this New Yorker is feeling all sorts of inspired with so much extra physical and mental space, hence the above dish and the spontaneous 30 minute IG live that accompanied it.

i present to you, the Healthy-ish Blueberry Skillet Soufflé Pancake with Zesty Lemony Yogurt. after three rounds of testing, the recipe has been perfected, and the pancake has been devoured (three times). here’s how you make it:



-2 eggs, separated

-1 overripe banana (a regular one is fine if you’re impatient, like me 🙂 )

-1/2 cup fresh blueberries

-1/4 cup almond milk (i used unsweetened vanilla)

-4 heaping teaspoons coconut flour (i know that’s a weird measurement, but that’s what i did the last round and it was perfect!)

-1 teaspoon almond butter

-1/8 teaspoon baking powder

-dash of cinnamon

-pinch of salt

-1 lemon, zested

-1 small container greek yogurt (I used 2% fage)

-maple syrup to taste



k first we’re going to make the yogurt. zest your entire lemon into your yogurt and mix it up. easy, right?

alright now you need to separate your egg whites from the yolks. DON’T GET ANY YOLKS IN THE WHITES. it’ll screw this whole thing up.

now that your whites are separate, add a teeny tiny splash of lemon juice in there. this will stabilize them (don’t ask questions). now whisk them up.  you can do this by hand, if you’re a psychopath like me, or you can use an electric hand mixer. either way, get it to medium peaks. google that if you don’t know what that means.

in another bowl, mash up your banana into your egg yolks with a fork. this doesn’t need to be perfect; just try your best. then add 1/4 cup almond milk, a dash of cinnamon and pinch of salt. then add your coconut flour and baking powder.  mix it together really well.

alright we’re almost done. gently fold in your egg whites. you want to keep the air in them, so fold until just combined. then fold in your blueberries.

heat a cast iron skillet on medium. add some oil (i used olive oil, but you can use coconut oil, canola oil, or butter). once hot, add your batter. let it sit in the pan for 3-5 minutes. then transfer to a 350º oven for 25 minutes.

pull that bad boy out of the oven right onto a heat-safe surface (like a wood cutting board or a trivet. definitely don’t put it on a towel and then on a handmade table and find out later that you’ve left a weird mark on the table and start panicking, but then you youtube this crazy trick with a towel and an iron that actually ends up working, so now you don’t owe your airbnb lady an absurd amount of money for ruining her really nice table. definitely don’t do that. not worth the stress). anyway where were we? oh yeah, put your skillet on something safe, and top it with a huge dollop of your zesty yogurt and tons of maple syrup.

lastly, write me a thank you letter for introducing you to this healthy-ish treat. okay my hands hurt from typing now. bye.

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