Hearty Pancake Scramble

Hearty Pancake Scramble

Enjoy our vegan recipe Hearty Pancake Scramble by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2969 kJ (709 kcal)
Protein18 g
Fat33 g
Carbohydrates80 g
Fiber11 g


bowl, oven, non-stick frying pan, Spoon, spatula, cutting board, whisk, chef's knife, baking dish

Recipe instructions:


Preheat the oven to 350 °F.


    Cut the onion into eights, halve the tomatoes and add everything into a baking dish.

    • 1 Onion, red (~ 3 oz)
      1 Onion, red (~ 3 oz)
    • 3.5 oz Cherry tomatoes
      3.5 oz Cherry tomatoes

    Add olive oil, salt and pepper and and bake for 20 minutes.

    • 1 tsp Olive oil
      1 tsp Olive oil
    • Salt
    • Black pepper
      Black pepper

    Mix all mentioned ingredients in a bowl until you get a smooth batter.

    • 2⁄3 cup Plant milk, unsweetened (e.g. almond)
      2⁄3 cup Plant milk, unsweetened (e.g. almond)
    • 1 tsp Baking powder
      1 tsp Baking powder
    • 2⁄3 cup Flour, all-purpose
      2⁄3 cup Flour, all-purpose
    • ½ tsp Kala Namak Salt
      ½ tsp Kala Namak Salt
    • Black pepper
      Black pepper
    • 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
      3 twigs of Parsley, fresh or frozen (~ 2 tsp)

    Heat the canola oil in a non-stick frying pan over medium heat. Add the batter and fry for approx. 5 minutes until the bottom starts to brown.

    • 1 tsp Canola oil
      1 tsp Canola oil

    Cut the pancake into quarters using a spatula. (it is totally normal if the top part of the batter is still raw) Turn the pieces and bake for approx. 3-4 minutes until golden brown and tear into pieces.


      Peel the avocado, remove the pit and slice.

      • ½ Avocado (~ 3.5 oz)
        ½ Avocado (~ 3.5 oz)

      Serve the pancake scramble with the onions, tomatoes and avocado and top with the feta.

      • 1.1 oz Feta, vegan
        1.1 oz Feta, vegan

      Enjoy your meal!