Rewarding yourself with a hearty breakfast after a vigorous workout is the most beautiful scene you can create to begin your day lively and energized. I was pondering upon what to make for breakfast one morning that I decided to satisfy my craving for pancakes. I used Betty Crocker’s complete pancake mix which required minimum amount of time to quell my hunger. To top the fibre and protein content up in my breakfast meal, I added in carrots and scrambled eggs as an accompaniment to the usual boring plain pancakes.
Carrot pancake (4 to 5 pancakes)
1 cup Betty Crocker’s complete pancake mix
¾ cup cold water
¾ cup grated carrot
- Whisk the pancake mix and the water together until it forms a uniformly mixed pancake batter.
- Stir in the grated carrot into the pancake batter.
- Grease the pan with olive oil and adjust the heat to medium high. You know it is ready when a few sprinkles of water dropped on the pan splatter.
- Scoop two tablespoons of the batter onto the hot pan for one pancake.
- Flip the pancake when the bubbles start to appear on the surface of the pancake.
- Cook the other side of the pancake for about a minute until it is golden brown.
- Repeat with the remaining batter, greasing the pan with olive oil between batches.
- Enjoy the carrot pancake.
Scrambled eggs (1 serving)
2 whole eggs
¾ cup water (or milk)
Chopped mixed herbs
- Beat all the ingredients together in a bowl using a fork.
- Heat olive oil in the pan over medium heat.
- Pour the egg mixture into the pan and cook.
- Stir, scrape, and fold in the eggs until no liquid remains.
- Turn off the heat and it is ready to be served.
Ta-da! That was one of my descriptions of a hearty breakfast. Carrot pancakes with no-milk scrambled eggs. Both of them combined were simply heavenly, especially for an empty stomach. You can follow these recipes and modify them if necessary to create a wide whole range of pancakes and scrambled eggs. Add cheese or some berries into them. Yum!
*savouring each bite of the pancakes*