If you’re pregnant and suddenly can’t stomach eggs, you’re not alone.
Egg aversions are incredibly common, especially in the first trimester when nausea is at its peak. The smell, the texture, the thought of a runny yolk… it can all feel like too much, even if you usually love them.

The problem is eggs are one of the most nutrient-dense foods you can eat during pregnancy, especially when it comes to choline. Choline is a key nutrient for your baby’s brain development, memory, learning and reducing the risk of neural tube defects (NTDs). Alongside liver, eggs are one of the richest natural sources.

They also provide:

• High-quality protein

• Healthy fats

• Vitamins A, B2, B5, B6, B12

• Selenium, iodine, and folate

  —all concentrated in the yolk.

So what do you do when your body needs the nutrients, but the thought of eggs turns your stomach?

You get creative. And that’s exactly what I did in my own pregnancy.

Today I’m sharing my favourite egg-but-not-eggy recipe. The one I turned to when I needed nourishment but couldn’t handle scrambled, boiled, or poached anything. These pancakes hide the eggs beautifully, taste delicious, and give you (and baby) the nutritional boost you need.

Why these pancakes are perfect for pregnancy

This recipe isn’t just a clever way to hide eggs, it’s packed with nourishment:

✔ Choline from the eggs

Crucial for baby’s brain development and your postpartum recovery (your body uses a lot of choline while breastfeeding).

✔ Protein from eggs + cottage cheese

Helps keep your blood sugar steady and supports energy levels.

✔ Fibre + healthy fats from flaxseed and chia seeds

Great for digestion and hormone balance.

✔ Complex carbs from oats

Gentle on the stomach, steady energy, and easy to digest.

✔ Natural sweetness from banana + antioxidant-rich berries

No added sugar needed.

✔ Extra nutrients from grated carrot

Beta-carotene, fibre, and a little extra texture.

They’re nourishing, satisfying, and—importantly—not eggy.

Pregnancy-Friendly Blueberry Pancakes (with Hidden Eggs)

Perfect if you’re nauseous, dealing with food aversions, or just want an easy, nutrient-packed breakfast.

You’ll Need:

• 2 large eggs

• ½ cup (120g) cottage cheese

• 1 large ripe banana, mashed

• ¾ cup (75g) oat flour (or any flour)

• 1 tbsp ground flaxseed

• 1 tbsp chia seeds

• 1 tsp alcohol-free vanilla extract

• ½ tsp baking powder (optional, for fluffier pancakes)

• ¼ tsp cinnamon (optional)

• 1 grated carrot

• ½ cup (70g) frozen blueberries (no need to thaw)

• Pinch of salt

• Coconut oil for cooking

Method:

1. Mix all ingredients in a bowl until well combined.
   (It doesn’t have to be perfect — this is a forgiving, real-life recipe.)

2. Heat a pan with a little coconut oil.

3. Spoon in the batter, cooking each pancake for 2–3 minutes per side on medium heat.

4. Serve warm with your favourite toppings: yoghurt, nut butter, more berries, or a drizzle of maple syrup.

If you mix with your heart instead of precise measurements — don’t worry. This recipe is wonderfully flexible.

Can I eat these postpartum? Absolutely.

Your need for choline, protein and micronutrients is just as high postpartum, especially if you’re breastfeeding. These pancakes are a perfect freezer-friendly, grab-and-go option for busy newborn days.

And yes, eventually your toddler will steal them off your plate. Mine certainly does.

If you’re struggling with nausea or food aversions…

Know this: it’s not your fault, you’re not doing anything wrong, and you’re not alone. There are always ways to nourish yourself gently and realistically — even when your appetite feels unpredictable.

If you want more practical first-trimester tips, symptom-friendly recipes, and guidance that cuts through the confusion, my Nourished Through Nausea short-course is coming soon. Join the waitlist to be first in line (and get a little discount).