#Truth. I set out to make my quick veggie pancake from memory … it turned into a scramble. But a delicious breakfast scramble! Scroll down to see my images.
Where did I go wrong…er, right? I used almond flour instead of garbanzo flour and I tried to make one giant, skillet-sized pancake. It definitely wasn’t going to flip in one whole piece. So I flipped sections, parts stayed together and parts didn’t.
It still tasted fabulous! Plus it’s a great way to use up veggies on the edge.
So I’m calling this a Breakfast Cabbage Pancake Scramble. Comes together in about 15 minutes and you’ll go back for seconds. This really could’ve fed two people, but I ate the whole thing. Not sorry 🙂
Happy Day,
~Monique
Cabbage Breakfast Scramble {GF}
1 tbls ghee
1 cup sliced cabbage
1/2 cup almond flour
1 egg
1/3 cup water
1 tbls coconut aminos or tamari
pink salt and pepper to taste
Add-ins: green onions, jalapeno, carmelized onion, shredded carrots, peas, beans, any veggies, cooked or raw, you have on hand. Leftover cooked shrimp or chicken would make a great addition too.
Toppings: sriracha, cilantro, Greek or df yogurt
Melt the ghee over medium heat in a large skillet. Add the cabbage and a good pinch of salt. Cook the cabbage until it wilts a bit and the edges begin to brown, about 5-8 minutes, tossing a few times.
Add in all additional veggies and the coconut aminos, toss well and allow to simmer for a few minutes while you mix up the filling. Whisk together the almond flour, egg, water and a few grinds of black pepper- this should be about the texture of a runny pancake batter. Add additional water/flour as needed.
Pour the batter over the veggies directly in the pan; it may not cover all the veggies and that’s ok. Cover and let cook about 4 minutes until the dough on the top is dry and the bottom is golden brown.
Flip in sections and cook on the second side. Scoop into bowls. Top with fresh cilantro, sriracha sauce and Greek yogurt. Enjoy the Cabbage Breakfast Scramble warm! Save any leftovers in the refrigerator.
