Right now, scrambled pancakes are what are served on the weekend in our homes. This is for the simple reason that 1) our children love pancakes and 2) we don’t want to stand there and fry each and every one of them. So instead we pour the pancake batter in the pan with a little coconut oil and stir, just like when making scrambled eggs.
And then we add a dollop of coconut yogurt and some berries. So good!
We added some cinnamon to the batter, hence the color. Super nice addition but of course not necessary!Print
- Servings : 2 1x
1/2 cup plant-based milk
2 Tbsp almond flour
1 tsp baking powder
1 pinch of salt
Whisk together the eggs and milk and then stir in the rest of the ingredients. Let stand a few minutes before it’s time to start scrambling.
Use a bit of coconut oil in the pan to prevent sticking and fry the pancake over low heat, stirring occasionally, just like when making scramble eggs.
Serve warm with a dollop of coconut yogurt and berries!