Warm Almond Flour Pancakes with Spinach and Feta Egg Scramble

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

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

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

Pour small rounds of batter (about 2 tablespoons each) into the pan. 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.

In the second pan, add spinach and sauté for 1-2 minutes at 150°C until wilted. 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.

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

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

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