My answer? Hardboiled eggs that I stuff in a baggie before I leave the house, or my favorite homemade smoothie (or both if I'm really hungry). I'm not saying it's easy. But it's really not that hard.
What is hard is how to get creative with it. Because, let’s face it, hardboiled eggs can get rather dull day in and day out. I've stretched my creativity a little in this post – Unique Ideas for a Gluten-Free Breakfast.
But I've got something for you today that may blow your mind. Allow me to introduce you to my* latest invention:
The Veggie Pancake.
The veggie pancake is a mix of eggs, shredded veggies and tasty spices. A combination you most likely have never considered before. But when you do, you'll wonder what you've been doing all these years with eggs and starchy veggies in the refrigerator together – without ever introducing the two. The result of the combination is one easy-to-bag-and-go pancake of delicious nutritiousness.
The recipe I will give you can – and should be – played with. I’m pretty confident that any starchy veggie that can be shredded will work for this pancake (think carrots, parsnips, sweet potatoes, zucchinis, squash, eggplant).
Veggie Pancake Recipe
- 3 Eggs
- 2 Tablespoons Coconut Flour
- Salt & Pepper
- 2 Zucchinis
- 2 Squash
- 1 Sweet Potato
- Onions, chopped
- Ghee or Coconut Oil
I kept this vague on purpose because I think it’s fun to explore different seasonings. I like mine spicy so I added dashes of cayenne pepper, paprika, onion powder and garlic powder. If you wanted it more herby, go for seasonings like oregano, sage and lemon pepper. Don't feel too tied to the recipe. The spice-abilities are endless. Yes. I just said spice-abilities.
- Shred your veggies (in this case, Zucchini, Squash and Sweet Potato). I used my handy dandy spiralizer, but a box shredder or a food processor with a fitted blade would work too.
- Sprinkle them with salt and leave for 10 minutes (this draws out the water).
With your bare hands – or with cheesecloth – squeeze the heck out of your shredded veggies.
Note: Steps 2 and 3 are in order to avoid the dreaded soggy pancake. But if you’re feeling lazy (totally acceptable), skip this step.
- Chop onions and sauté them on a skillet until they become soft and translucent.
- Crack your eggs into a large mixing bowl.
- Whisk together with coconut flour and seasonings.
- Add the shredded veggies and sautéed onions.
- Heat about a tablespoon of coconut oil or ghee on medium high.
- Scoop lumps of your “batter” onto the sauté pan (I did three at a time).
- Press down with spatula to form flattened pancakes (you want them as flat as possible so that the egg will cook on the inside – you do not want gooey eggy insides).
- Turn down to medium as you let them cook for another 3-5 minutes, or until they are slightly browned.
- Try turning over with spatula (if they fall apart, they are not cooked enough).
- Flip over and cook for another 3 minutes or so.
- Serve on a platter with a side of bacon for breakfast, or stuff in a Ziploc bag to take to the office with you as a snack.
*Note: I cannot take full credit for this idea, as it was inspired by the wonderful recipes in Diane Sanfillippo’s book, “Practical Paleo.”
Okay. Your turn party people. What do you do for breakfast? Would you even consider this recipe? Or is it a bit too weird for you? Do you have any weird/unique breakfast recipes? Choose your pick of the cute icons below – Facebook, Twitter, or the fun little message bubble – and share what you think. Can't wait to hear from you.