Gluten-Free Veggie Pancake

Remember how last week I told you that I’d be lying if I said I didn’t use store-bought pancake mixes? Well, here ya go 😊 This Veggie Pancake is my latest most favorite thing to eat. It tastes like a buttery biscuit with savory toppings. Yum. My mornings look like this: I shower, I get the kids up, I clean them up, we come downstairs, I give them tea, supplements, and breakfast. While they’re eating I have lemon water to start my day off right. Then I check to see if my team needs me, before I finally eat myself. Andrew waits to do some work before he eats breakfast, so by the time I eat, he’s usually ready to eat with me.

THIS creation was perhaps my best idea ever. 😂 My breakfast is usually late enough in the morning and big enough, that it keeps me full until late afternoon, when I have a snack, usually store-bought “cheesy” kale chips (like the ones they had at Costco last) or a blend of nuts with some dark chocolate chips. Something with lots of good fat to tide me over until dinner, since fat is so satiating. (Understand why when you read my book.)

I hope you love this easy Veggie Pancake as much as I do!

Veggie Pancake

gluten-free, dairy-free, paleo

1 teaspoon bacon fat
1 breakfast sausage patty (I use these)
1 tablespoon avocado oil
about 1 cup thawed* frozen veggies (I use a blend of broccoli, cauliflower, and carrot)
1 green onion, finely chopped
Herbamare
garlic powder
taco seasoning
pancake batter of choice, enough to cover**

*I’ve tried making this from frozen, and the results are better when the veggies have thawed to refrigerator temperature. So when I get home with my frozen veggies I thaw them in a glass container, then keep them in the fridge for the week!

**I make up a batch or 2 of pancake batter and keep it in in the fridge, in a mason jar with a lid. This way I have batter ready to make my Veggie Pancake all week long!

1. Set a one serving stainless steel skillet over low heat, and add the bacon fat. Let it heat for a minute.
2. Add the sausage patty and put the lid on. Flip when the first side begins to brown, then brown the second side.
3. Transfer the patty to a cutting board and finely chop, then return to the pan.
4. Increase the heat to 3 or 4 (just below medium heat). Add the avocado oil.
5. Add the veggies and green onion, plus all the seasonings, a few dashes of each.
6. Pour enough pancake batter over the veggies to just cover. There shouldn’t be any veggies showing.
7. Put the lid on and keep an eye on it. When the edges begin to brown slightly, or when you can go around the edges with a spatula and see that the bottom is nicely browned, then make sure it’s loose all the way around, and flip.
8. Cook for another minute on the second side, lid off.
9. Slide it from the skillet to the plate with the spatula.
10. Optional: Top with fresh ground pepper and a drizzle of your favorite olive oil. Enjoy!

Serves 1 lucky mama 😉

♥, Kelly