Okay, so this isn’t really a pancake, but the first thing I thought when I made it was, “This kind of, sort of looks like a pancake.” Much like with my crock-pot escapades, my egg-veggie pancakes consist of whatever is starting to go bad in my fridge. In this case, it’s kale and cilantro.
I chopped up some turkey bacon and threw it in a pan with coconut oil. After letting that cook for a few minutes I threw in chopped garlic and kale, along with some cumin and chili flakes. I let all of that cook down for a few minutes, beat three eggs, and poured it on top of the veggie-turkey mixture so that it made a nice, round, pancake-looking thing. I turned the heat down to low, sprinkled ground pepper and salt on top, along with a bunch of chopped cilantro. To get the whole pancake to cook through I covered the pan with a lid and let it cook on low for somewhere between five to ten minutes.
I haven’t found a magic number when it comes to cooking time. I just keep a close eye on it and turn the heat off when the top looks cooked, and not runny. You want to catch it while it still looks fluffy, before it starts to get brown (brown = burn/overcooked). This is a SUPER easy recipe and it’s a great, healthy way to use stuff that’s just sitting in your fridge or garden. I’ve done this with leftover rotisserie chicken, brussels sprouts, squash, sun-dried tomatoes, bell peppers, onions, other veggies, peppers, herbs, you name it. If it doesn’t come out as flavorful as you had hoped, just throw some salsa or hot sauce on top!