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Scrambled Pancakes



3 eggs

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!