Blueberry ‘Om-Cakes’

Blueberry 'Om-Cake'Ok so you’re probably wondering what the heck ‘Om – Cakes’ are? Well, they are sort of cross between an omelette and a pancake. You could even say they are a little bit like a fluffed up version of a crepe but I have no idea how to fit that into the recipe title haha!

This recipe is a sweet version but it could easily be tweaked into a savoury one and served with a salad (see notes below).

Notes
Om-Cakes only take about 5-8 minutes to cook, so be careful it doesn’t burn. I use a low heat on the stove and sometimes put it under the grill for a few minutes to brown the top.

When cooking on the stove carefully flip the Om-Cake half way through.

If making this as a savoury dish leave out the vanilla and erythritol and use a pinch of salt. You could also add in a tsp of herbs/ spices or a grind of black pepper (add when you would add the erythritol to the yolks)

Savoury filling ideas :- Cream cheese or whipped coconut cream and chives, grated cheese and sliced tomatoes, rocket, tomato and red onion or sliced ham and spring onion.

Sweet filling ideas :- Strawberries and coconut cream, mixed berries, sliced peaches with cinnamon, hazelnut chocolate spread or sliced pineapple.

If you don’t have erythritol you can use stevia, honey, xylitol or any other sweetener you have – you will need to adjust the amount according to your taste. If you’re following a Ketogenic diet you’ll need to make sure you work out any changes that you make.

You can use fresh or frozen berries, it all depends on if you are cooking them or not. Frozen blueberries go squishy quicker so make a better cooked jam.

Ingredients
3 Large eggs – separated
1 1/2 tbsp Erythritol or other sweetener
1 tbsp Ghee or butter
1/4 tsp Vanilla bean powder
30g Frozen blueberries
3-4 tbsp Water
2 tbsp Coconut milk

Make the Om-Cake

  1. In a bowl separate the whites from the yolks, placing the yolks into a jug.
  2. Using a hand whisk whip the egg whites until they form stiff peaks
  3. In the jug whip the yolks and add in 1 tbsp erythritol (or salt for savoury) and vanilla (or spices/ herbs if using)
  4. Pour the yolk mix into the egg whites and continue to whisk until it’s all combined – be careful not to deflate the egg whites
  5. Melt the ghee or butter in a frying pan over a low heat
  6. When fully combined pour the egg mix into the heated pan then start to make the blueberry jam
  7. Set the timer for 5 minutes, when it’s up flip the Om-Cake over and cook for another minute or two.

Make the Blueberry ‘Jam’

While the Om-Cake is cooking place the blueberries into another pan with 1/2 tbsp erythritol (or other sweetener) and the water. As the mixture cooks the blueberries will burst and the juice will reduce down to a jam consistency. If the sauce gets too thick just add a few more tablespoons of water.

When the Om-Cake is ready transfer to a plate and serve with the blueberry jam and the coconut milk.

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