A delicious and dairy-free brunch spread featuring scrambled eggs and fluffy pancakes. Perfect for leisurely weekend meals, this recipe embraces a balance of flavors and textures, served with blueberries and maple syrup.
1: Cook bacon by pan frying, oven baking or air frying.
2: In a large bowl, whisk together pancake ingredients: flour, baking powder, salt, almond milk, egg, olive oil, vanilla, and coconut sugar.
3: Preheat oven to 200°F.
4: Heat a large pan and add a drizzle of olive oil, making sure to coat the pan.
5: Using a 1/4 scoop, add batter to the pan and cook until bubbly, then flip and cook for another 2 minutes. Place pancakes in the oven to keep warm.
6: For the last batch of pancakes, heat up another frying pan with a little olive oil.
7: Whisk the remaining eggs until smooth, then add to the pan and cook for 1-2 minutes, pushing into the middle and twirling the pan.
8: Remove eggs from heat and serve immediately with salt, pepper, and chili flakes.
9: Serve pancakes with blueberries and maple syrup.
10: Enjoy with a big cup of coffee.
