Last post showed how to make scrambled pancakes, which are really just modified scrambled eggs with pumped up flavor (flavor rules!) and nutrition.

This post shows how to take those scrambled pancakes from simple to exciting…

…using only “commonly” found ingredients, like those shown below. I put commonly in parentheses because ingredients that might be common to me – or anyone else in particular – might not be common to you. As always, what you see below are only suggestions to stir up your imagination and give you a sense of technique. Use any added ingredients you want to take your scrambled pancakes from simple to exciting.

With your portion of scrambled pancakes in a bowl either fresh off the stove or warmed in the microwave oven, start topping with a good spoonful of peanut, almond or any nut butter (to make your own in advance, click this link), a good spoon of jam (honey or maple syrup), and 1-2 tablespoons of yogurt (I like non-fat Greek yogurt for its flavor and potent protein content).

Add your choice of quickly rinsed fresh fruit. I’m using pitted fresh cherries (in the winter, from Chile – killer flavor and crisp crunch!) and blueberries.

Add any dried fruit – optional but something I always do. I’m using chopped dried dates, but you can substitute with raisins, dried cranberries, dried prunes – you get the idea.

Finish off with a good shot of kefir, whipped cream or anything you like.

And that is all there is to taking easy, completely improvised scrambled pancakes from simple to exciting, also by improvising to satisfy your drive for full on flavor.

As I mentioned in the last post, that you see above just as is powered me through the 40 mile bike ride shown below at a decent pace – no problem at all, except for keeping up with Josh, Greg and hammer-fast Juan.