Brunch Pancakes and Eggs
Serves 415 mins prep20 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe