breakfastvegetarianAmerican

Warm Almond Flour Pancakes with Spinach and Feta Egg Scramble

Name: Warm Almond Flour Pancakes with Spinach and Feta Egg Scramble
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 large eggs; 16 tbsp almond flour; 8 tbsp cream cheese; 2 tsp cinnamon; 0.5 tsp salt; 4 cups fresh spinach; 0.5 cup feta cheese; 1 tbsp olive oil; 0.25 tsp black pepper; 4 tbsp butter; 2 cups raspberries or blueberries; 2 tbsp water

15 min 4 servings 962 kcal

A hearty breakfast pairing of protein-rich almond flour pancakes topped with warm berries and a savory spinach and feta egg scramble, balancing sweet and savory flavors.

Ingredients

8 large eggs
16 tbsp almond flour
8 tbsp cream cheese
2 tsp cinnamon
0.5 tsp salt
4 cups fresh spinach
0.5 cup feta cheese
1 tbsp olive oil
0.25 tsp black pepper
4 tbsp butter
2 cups raspberries or blueberries
2 tbsp water

Nutrition

Calories962kcal

Protein39g

Carbs22g

Fat72g

Fiber5g

Instructions

1In a large bowl, blend or whisk together all ingredients until a smooth batter forms. Ensure there are no lumps for even cooking.
2Crack eggs into a bowl and whisk lightly. Roughly chop spinach if leaves are large, and crumble feta cheese for easy incorporation later.
3Heat 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.
4Pour 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.
5In 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.
6In 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.
7Continue 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.
8Give 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.

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