scrambled pancakes (grain and dairy free)
If you haven’t tried scrambled pancakes before, you must! This delightful dish, loosely based on the German “Kaiserschmarrn,” offers a fun twist on traditional pancakes. Not only are they incredibly easy to make, but they also provide a delicious and grain-free option for breakfast lovers. Whether you’re looking for a new breakfast idea or catering to dietary needs, these scrambled pancakes are sure to become a favorite.
Ingredient Highlights:
• Almond Flour: A nutrient-dense alternative to traditional flour, providing a rich, nutty flavor.
• Tapioca or Arrowroot Starch: Adds a light, fluffy texture to the pancakes.
baking powder : to help them rise
• Full-Fat Coconut Milk: Ensures a creamy consistency and rich taste.
• Eggs: Essential for binding the ingredients and adding protein.
• Coconut Sugar: A healthier alternative to refined sugar with a subtle caramel flavor.
• Butter or Refined Coconut Oil: For frying and adding a delicious richness.
• Vanilla: Enhances the flavor with a sweet, aromatic touch.
• Salt: Just a pinch to balance the sweetness.
Why You’ll Love This Recipe
• No Flipping Required: Say goodbye to standing over the stove! Just cook and scramble as you go.
• Quick & Easy: Perfect for when you want pancakes in a fraction of the time.
• Grain-Free & Dairy-Free: Made with almond flour, tapioca starch, and coconut milk for a healthy, gluten-free breakfast option.
Tips for Success:
• Make sure to use full-fat coconut milk for a richer texture.
• If you prefer a less sweet pancake, you can reduce the amount of coconut sugar.
• Feel free to get creative with your toppings. Fresh fruit, nuts, or even a dollop of yogurt can elevate this dish.
Scrambled pancakes
Ingredients
Pancake Batter
- 1 cup almond flour
- 1/3 cup tapioca or arrowroot starch
- 1 cup full-fat coconut milk
- 2 large eggs + 1 yolk
- 4 tbsp coconut sugar
- 2 tbsp butter or refined coconut oil, for the pan
- 1 tsp vanilla extract
- Pinch of salt
- Toppings:
- Powdered sugar
- Fresh fruit, berries, bananas, etc.
- Maple syrup or honey
- Nuts, almonds, pecans, etc.
Instructions
Prepare the Batter:
- In a large bowl, whisk together the eggs, yolk, coconut sugar, coconut milk, and vanilla extract until smooth. Slowly stir in the almond flour, tapioca starch, and a pinch of salt, and mix until well combined.
Heat the Pan:
- In a large cast iron skillet (or any non-stick pan), heat the butter or refined coconut oil over medium heat until melted and hot.
Make the Scrambled Pancakes:
- Pour the pancake batter into the pan, allowing it to spread evenly across the surface. Cook over medium-low heat for 5-7 minutes until the bottom has set but the top is still slightly liquid. Use a spatula to scramble the pancakes, breaking them into smaller pieces as they cook, and continue scrambling until fully cooked and golden brown.
Serve & Add Toppings:
- Plate the scrambled pancakes and sprinkle with powdered sugar, add fresh fruit, drizzle with maple syrup or honey, and top with nuts for added texture. Serve warm and enjoy!
