I love breakfast food. If I could I would eat breakfast food for every meal of the day. It's so hard to pick what I want to eat in the morning because I want everything. So last night I came home and seeing bacon, duck eggs, and scallions sitting in my fridge I figured I would do just that. So this is my take on a savory breakfast classic.
I ate these pancakes with a couple of crispy pieces of bacon, a poached egg and some maple siracha sauce (as all seen in my picture). Then for lunch the next day I ate these with sliced avocado and some more of that maple siracha sauce which I have included the simple recipe for below.
*Paleo (must make own paleo siracha for that to be paleo as well), gluten-free, soy-free, vegetarian, corn-free, grain-free —Andie
8-9 3" pancakes
scallions/green onion (white and green parts thinly sliced)
cashew flour (I ordered mine off nuts.com but you can also buy this at trader joes for a good price)
Heat the 2 tsp of olive oil over medium heat and then add your scallions/green onions. Reduce the heat to medium/low and stir occassionally. Once softened remove from heat and set aside.
Mix your dry ingredients together: cashew flour, arrowroot powder, salt, black pepper, garlic powder & basil. In a seperate bowl whisk the eggs, water, and oil together. Now add the wet ingredients to the dry and mix until combined. The batter should be similar to pancake batter so add a little more water if it is too thick.
Mix your green onions into the batter. Spoon about 1/4 cup of batter into an oiled nonstick skillet over medium heat and cook just as you would pancakes. When the edges begin to brown slightly and bubbles form on the top, flip the pancake and cook for an additional 2-3 minutes. Continue this process until all batter has been used up. (Remember to add oil to the pan each time before adding new batter).
Maple Siracha Sauce
Mix the two ingredients together and spoon over pancakes. To make more just keep consistent with the same ratio of ingredients.