Scramble pancakes
These scrambled pancakes are not only quick to make but also endlessly customizable. Whether you’re looking for a healthier breakfast option or just want a fast way to satisfy your pancake cravings, this recipe has you covered. The combination of almond flour and coconut milk gives them a rich, slightly nutty flavor, while the coconut sugar adds just the right amount of sweetness.
Ingredients
Pancake Batter
- 1 cup almond flour
- 1/4 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!
Tried this recipe?Let us know how it was!