Pancakes for breakfast are always a good idea. But have you ever tried them as scrambled pancakes? This version is a great alternative to classic pancakes and perfect when you need breakfast to be quick in the morning. Instead of frying one pancake after another, all the batter goes straight into the pan and is broken into smaller pieces while it cooks. It's a bit reminiscent of Kaiserschmarrn and makes the preparation especially quick and fuss-free.
I especially love making these scrambled pancakes because they're healthy, keep you full for a long time and taste really delicious at the same time. They're also an easy way for me to get more protein into my day right from the morning. The combination of eggs and cottage cheese provides a good portion of protein, while banana and chia seeds give a wonderfully moist texture.
I like to serve them still warm with creamy Greek yoghurt, fresh fruit, cacao nibs and a few nuts. Depending on the season, you can vary the fruit and toppings and enjoy this breakfast a little differently every time.
Another bonus is that the scrambled pancakes are wonderfully easy to prepare ahead. I like to make a bit extra and keep the leftovers in the fridge. They still taste really good the next day and can be eaten cold or briefly warmed up in the pan. That way you'll have a healthy, protein-rich breakfast ready in no time in the morning.
So if you love pancakes but are looking for a simple, healthy and quickly made version, these scrambled pancakes are definitely worth a try.
Scrambled Protein Pancakes
- Preparation5 min
- Cooking time10 min
- Total15 min
- Calories520kcal
- Carbohydrates26gof which sugars 12 g
- Protein30g
- Fat32gof which saturated 10 g
- Fibre10g
per serving
Ingredients
- 1 ripe banana
- 2 eggs (M/L)
- 200 g cottage cheese
- 5 tbsp almond flour
- 2 tbsp chia seeds
- 1 splash of milk
- ½–1 tsp Ceylon cinnamon
- 1 pinch of salt
- 2 drops of vanilla oil
- a little butter for frying
Topping
- Greek yoghurt
- berries
- cacao nibs
- nuts
Method
- Put the banana in a bowl and mash it finely with a fork.
- Add the eggs, cottage cheese, almond flour, chia seeds, cinnamon, salt and a small splash of milk. Mix everything together well until you have a thick pancake batter.
- Heat a little butter in a pan over medium heat. Pour in all the batter and let it cook briefly.
- As soon as the batter slowly starts to set on the bottom, turn it with a spatula, gradually breaking it into smaller pieces. Continue frying, just like a Kaiserschmarrn, until the pancake pieces are golden brown all over and cooked through completely.
- In the meantime, stir 2 drops of vanilla oil into the Greek yoghurt.
- Divide the scrambled pancakes between bowls or plates and serve them still warm with Greek yoghurt, fresh fruit and any other toppings you like.
Tip
The scrambled pancakes are great for preparing ahead and taste wonderful the next day too. Simply store the leftovers well sealed in the fridge and serve them with yoghurt the next day for a quick breakfast.
Cooking with essential oils
In this recipe:Vanilla Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
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