Make Ahead Breakfast Egg and Veggie Pancakes

This uses my recipe, but you could sub out 2T flax meal, or coconut flour, or almond meal. Whatever you have on hand:)

Make Ahead Breakfast Egg and Veggie Pancakes
This makes 6 firm pancakes about 2-1/2″ across each, or 2 servings.

3 extra large eggs
1T coconut aminos, wheat-free tamari or soy sauce (whatever fits your plan)
1tsp good fish sauce (I recommend Red Boat)
1 cup frozen chopped spinach (measure frozen then thaw and squeeze as dry as possible)
1/2 cup finely shredded cabbage
2 Tablespoons My Primal Muffin in a Cup Mix
2 Tablespoons Ghee (or bacon fat, coconut oil, evoo, whatever you prefer)
Salt and pepper to taste (watch the salt: the aminos and fish sauce have quite a bit)

Beat eggs well then add the aminos, fish sauce, a pinch of salt and pepper and beat well again.
Add the veggies, stir in the dry mix and let sit for 5 minutes.
Heat the pan over medium high heat and add the ghee. You want a drop of water to dance when you drop it into the pan.
Scoop out 6 pancakes and flatten slightly.
Cook for about 1 minute then turn and cook 1 -2 minutes until they’re golden brown.
Serve as-is or make a simple dipping sauce like the one below.
Total: 595 calories; 16g carbs; 46g fat; 28g protein; 9g fiber
Per Serving: 298 calories; 8g carbs; 23g fat; 14g protein; 5g fiber

These refrigerate very well, just make sure they’re completely cooled, then wrap in a paper towel and place in a lidded container in the refrigerator. I have not tried freezing them.

Simple dipping sauce(serves 2 lightly) :
1 tsp almond butter
1 tsp coconut aminos
1 tsp chicken or beef broth
1 tsp water
optional pepper sauce for a little heat

Melt together in the microwave for 15 seconds, stir to blend.


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