February 24th, 2021 
The other day I wanted something a little different for breakfast with flavor and substance to power me through a good late winter Hickory, NC, group bike ride. Here’s what I came up with. I call it scrambled pancake because I used most of the ingredients I use to make a fruit pancake but scrambled the batter like scrambled eggs.
These are the ingredients that I mixed in the bowl you see at the bottom of the picture below.
Those ingredients and rough proportions are (no need to measure precisely: with these ingredients, your result will turn out great): 2 eggs, dash of salt, good shake of ground cinnamon, about 1 teaspoon vanilla extract, 1 big tablespoon of each: ground flaxseed, cooked quinoa (the red grains in the square container above the butter), cooked steel cut oats (the white grains in the square container between the vanilla extract), and a handful of raisins.
Of course, as an improvised recipe, which is just a guide, and I was using what I already had in the fridge, specifically regarding the quinoa and steel cut oats. I can imagine you don’t have those – and possibly not ground flaxseed also – ready to grab and go. No problem: just substitute any or all the grains above with any favorite cooked or ready to eat grain, like cold oat cereal, granola or wheat germ. Your imagination is your only limit.
Here’s how to cook what you’ve mixed.
Add about as much butter as you see above to a frying pan warmed to the same temperature needed to make scrambled or fried eggs. Add and spread the batter, and give the pan a good back and forth shuffle like you see in the last picture above to “encourage” the batter not to stick to the pan surface.
After a 1-3 minutes, when the bottom of the cooked batter looks lightly browned like the top photo above, use a spatula to turn the batter. Don’t worry about trying to turn it all in one piece. (I tried doing that myself – and failed with a smile). Then use the spatula to break and turn the batter, like you would do to make scrambled eggs, until it is cooked through as shown below.
You can then scoop what you’ve cooked into a bowl and add whatever you want want: maple syrup, honey, jam, peanut or any nut butter, yogurt, whipped cream – anything. Next post, I’ll show what I added to make what you see below that easily sustained me for 40 miles on the bike, no problem.
More very soon!
