Here’s a little something I always wanted to make. Kind of a hybrid between a pancake and omelet, I had the urge to bump up the protein content in this dish with some good, clean plant-based protein. Thanks to Sunwarrior, this turned out to be a cake-like omelet, so it’s like having your breakfast pancakes and eggs all in one. And so, a sweet and savory Protein Omelcake is born.
The taste is bold and nutty, what with the fresh coconut, parsley, garlic, and a hint of mesquite. This is combined with the sweetness of the cinnamon and the rich vanilla flavor brought on by the Sunwarrior Warrior Blend. It turned out very well. It almost made me want to add some strawberry jam and then stack it on some toast. You should give this a try. You won’t regret it.
Vegetarian Coconut Pancake-Omelet
Ingredients:
Prep time: 10min + 10min cook time
- 1 scoop Sunwarrior Warrior Blend vanilla protein
- 1 tablespoon organic soy-free butter with olive oil
- 1 to 2 cloves fresh organic garlic, chopped
- 1/2 teaspoon organic parsley
- 1/4 teaspoon organic ground mesquite
- 1/2 teaspoon organic ground cinnamon
- 1 tablespoon organic coconut flakes
- 1½ cups 100% liquid egg whites
- 1 large organic egg
Directions:
Combine all ingredients except butter, garlic, and coconut in a bowl and whisk until smooth.
Melt and coat frying pan with butter and slightly toast coconut flakes over medium heat.
Add garlic and then pour omelcake mixture into pan and cook like you would an omelet. Cook until nice and fluffy and then fold over. Continue to cook until it’s a light golden brown and then transfer onto a serving plate.
Itadakimasu! ~ Enjoy!
