Warm Almond Flour Pancakes with Spinach and Feta Egg Scramble

• 8 large eggs⇄
• 16 tbsp almond flour⇄
• 8 tbsp cream cheese⇄
• 2 tsp cinnamon⇄
• 0.5 tsp salt⇄

1. 1.In a large bowl, blend or whisk together all ingredients until a smooth batter forms.
2. 2.Ensure there are no lumps for even cooking.

💡 Use a blender for a smoother batter if mixing by hand leaves clumps.

• 8 large eggs⇄
• 4 cups fresh spinach⇄
• 0.5 cup feta cheese⇄
• 1 tbsp olive oil⇄
• 0.25 tsp salt⇄
• 0.25 tsp black pepper⇄

1. 1.Crack eggs into a bowl and whisk lightly.
2. 2.Roughly chop spinach if leaves are large, and crumble feta cheese for easy incorporation later.

💡 Pre-chop spinach to save time during cooking.

• 4 tbsp butter⇄

1. 1.Heat a non-stick pan over medium-low heat (about 120°C) for pancakes, melting half the butter until it foams.
2. 2.Simultaneously, heat a second pan with olive oil over medium heat (about 150°C) for the egg scramble.

💡 Use two pans to cook both components at the same time for efficiency.

1. 1.Pour small rounds of batter (about 2 tablespoons each) into the pan.
2. 2.Cook for 2-3 minutes until edges look set and bubbles form on top, then flip carefully and cook for another 1-2 minutes until golden brown.

💡 Keep pancakes small for easier flipping as they are delicate.

1. 1.In the second pan, add spinach and sauté for 1-2 minutes at 150°C until wilted.
2. 2.Pour in whisked eggs, stirring gently for 2-3 minutes until just set but still soft, then sprinkle in feta and season with salt and pepper.

💡 Stir eggs gently to avoid overcooking; they should remain slightly underdone when removed from heat.

• 2 cups raspberries or blueberries⇄
• 2 tbsp water⇄

1. 1.In a small saucepan over low heat (about 100°C), warm berries with a splash of water for 2 minutes until soft and juicy.
2. 2.Stir occasionally to prevent sticking.

💡 Use frozen berries if fresh aren’t available; they warm up just as well.

1. 1.Continue cooking remaining pancake batter in batches, adding more butter to the pan as needed.
2. 2.Cook each batch for 2-3 minutes per side at 120°C until golden and set.

💡 Keep cooked pancakes warm on a plate under a clean kitchen towel.

1. 1.Give the egg scramble a final stir over low heat (about 100°C) for 30 seconds to ensure even warmth.
2. 2.Check that spinach is fully wilted and feta is slightly melted.

💡 Remove from heat promptly to avoid overcooking the eggs.