Savory Scrambled Pancakes
kodiakcakes.com/blogs/recipes/savory-scrambled-pancakes
Savory Scrambled Pancakes are the latest “it” thing, and we’re eating them up! This recipe takes your classic “pancake and egg” breakfast and turns it into a hunger-growl-taming masterpiece – sans the eggs. Grab a handful of veggies, Kodiak Buttermilk Power Cakes, some water, and scramble — literally, it’s that simple. Crime or kind of genius? With a simple ingredient deck that delivers a protein-packed breakfast bursting with flavor, we’d give scrambled pancakes a thumbs up. As they say, “don’t knock it ‘til you try it,” right?
Recipe provided by Kitchen McCabe
- Calories 174
- Protein 8g
- Total Fat 7g
- Carbs 21g
Ingredients
- 1 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 3/4 cup water
- 2 tablespoons butter, divided
- 1/2 small onion, chopped
- 1 small bell pepper, chopped (seeds and stem removed)
- 1/2 cup mushrooms, sliced
- Salt and pepper, to taste
- Hot sauce or maple syrup (optional)
Directions
- Place the Kodiak mix and water in a mixing bowl and whisk to form a smooth batter. Set aside.
- Heat a skillet to medium-high. Add 1 tablespoon of the butter and melt.
- Add the onion, bell pepper, mushroom, salt, and pepper to the skillet and sauté for 5 minutes, or until vegetables are softened.
- Push the vegetables to the side and add the remaining tablespoon of butter to the skillet. Once melted, pour in the pancake batter and smooth across the open skillet space.
- Let cook for about one minute, then flip over with a spatula, like a pancake. Once flipped, use the tip of the spatula to break up the pancake into small pieces, tossing them with the vegetables and continuing to sauté until all pancake pieces are cooked through.
- Serve with hot sauce or maple syrup!
