Rustic Pesto Pancakes
A savory twist on a breakfast staple
Ingredients
Pancakes
- 1.5 cups pancake mix (I use Simple Mills)
- 3 eggs
- 3 tablespoon milk dairy or non-dairy
- 2 tablespoon olive oil extra virgin
Goat Cheese Pesto
- 2 cups fresh basil
- ¼ cup pine nuts
- 2 cloves fresh garlic peeled
- ⅓ cup goat cheese crumbled
- ⅓ cup olive oil extra virgin
Instructions
Goat Cheese Pesto
- Remove the basil leaves from the stem and wash then with a vegetable cleaning solution.
- Toast the pine nuts in a pan until they brown and release their scent.
- Remove and peel two cloves of garlic.
- Add your clean basil, garlic, toasted pine nuts, goat cheese, and olive oil to a food processor. Pulse until well blended.
Pancakes
- In a large bowl, whisk the eggs, olive oil, milk, and pancake mix together.
- Fold the pesto into the pancake mix. Be gentle, as this helps the batter stay thicker.
- Spray a pan with olive oil. Place it on the stove on low to medium heat and wait for the oil to become slick.
- Add the pancake batter into the pan and cook only one or two pancakes at a time. Wait for the pancakes to become bubbly on top and then flip! Wait for the pancakes to cook through thoroughly.
- Remove from the pan and serve!
Nutrition
Serving: 0Carbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!