Zest half the orange, then cut fruit in half. Cut two slices of orange and juice remaining. Trim and thinly slice green onions on an angle. Stem, seed, and cut red bell pepper into 1/4" dice

In a mixing bowl, combine pancake mix, milk, half the liquid egg, (reserve remaining for scramble) and a pinch of salt. Add 3 Tbsp. orange juice and half the orange zest (reserving remaining for garnish). Whisk until batter falls from whisk in thick, smooth ribbons. If needed, add 1 Tbsp. water at a time to adjust consistency.

Heat 1 tsp. olive oil in a large non-stick pan over medium-low heat. While pan is warming, pour pancake batter into plastic piping bag. When pan is warm, slice a small hole in corner of the piping bag. Use piping bag to trace outline of a heart, then fill it in with batter.

Heat 1 tsp. olive oil in a medium non-stick pan. Add green onions and red bell pepper to hot pan. Cook until vegetables are slightly tender, 2 minutes. Add remaining liquid egg and move mixture around pan with a spatula to scramble, 2-4 minutes. Season to taste with salt and pepper.

Cook pancake undisturbed until batter starts to bubble, 2-3 minutes. Sprinkle a couple blueberries into pancakes and flip onto second side. Cook until golden brown, 1-2 minutes. Repeat with remaining batter to make six pancakes and keep warm until ready to serve. Reserve a couple blueberries for garnish.

Arrange pancakes on a plate. Add a serving of scrambled eggs on side. Garnish pancakes with syrup, remaining blueberries, and remaining orange zest. Sprinkle powdered sugar over pancakes and garnish with an orange slice.