When I hear the word “pancakes”, I immediately think of my sister, Paige. Pancakes (besides hot chocolate and soft pretzels) are her favorite food. Breakfast is her most favorite meal. She always wants to go out for breakfast or brunch when we are home from school for holiday breaks. However, I’ve never been a pancake person, or a breakfast person, really. Since I started making avocado toast (hi, I’m a millenial), I’ve started enjoying breakfast much more than I ever did before. But pancakes have really never spoke to me. I never find them to be filling or satisfying enough for me. I am definitely a savory breakfast person, unless I’m in a very specific mood. But even in that mood, I prefer French toast with berries and maybe some mascarpone as apposed to my sister’s preference, which is the most chocolatey pancakes you can create! So, I decided to create a recipe that blends my love for savory breakfast foods and my sister’s love for pancakes together!
This recipe is fairly low in calories (although I do not have the exact count) and makes about 12 pancakes. That’s enough for 3-4 people. The whole family can have pesto pancakes for breakfast!
Pesto was a food I fell in love with immediately when I first tasted it. It combines so many loves of mine: garlic, a nutty texture, salt, and fat. The combination with the sharp, fresh basil and salty parmesan cheese is divine. I’ve opted to make this pesto with goat cheese. I love goat cheese for it’s tang and creaminess. The goat cheese makes this pesto very smooth and easy to fold into the pancake batter as well!
In this pancake recipe, I use the Simple Mills pancake mix. I love this product because it is gluten-free and extremely versatile with no sugars added. You can use it for savory and sweet variations of pancakes. I’ve even used this pancake mix to make cookies before! I used Oatly for the milk and olive oil to heighten the flavor of the pesto. I topped the pancakes with a poached egg (which turned out perfectly for these photos, I’m so proud!), Trader Joe’s Everything But the Bagel seasoning, and some of the toasted pine nuts for some crunch.
Of course, you can edit this recipe to be dairy-free by using non-dairy cheese and milk. It is already gluten-free with the Simple Mills pancake mix!
I hope you enjoy my rustic pesto pancake recipe! Let me know if you try it and what you think!
Rustic Pesto Pancakes
- 1.5 cups pancake mix (I use Simple Mills)
- 3 eggs
- 3 tbsp milk dairy or non-dairy
- 2 tbsp olive oil extra virgin
Goat Cheese Pesto
- 2 cups fresh basil
- 1/4 cup pine nuts
- 2 cloves fresh garlic peeled
- 1/3 cup goat cheese crumbled
- 1/3 cup olive oil extra virgin
Goat Cheese Pesto
- Remove the basil leaves from the stem and wash then with a vegetable cleaning solution.
- Toast the pine nuts in a pan until they brown and release their scent.
- Remove and peel two cloves of garlic.
- Add your clean basil, garlic, toasted pine nuts, goat cheese, and olive oil to a food processor. Pulse until well blended.
- In a large bowl, whisk the eggs, olive oil, milk, and pancake mix together.
- Fold the pesto into the pancake mix. Be gentle, as this helps the batter stay thicker.
- Spray a pan with olive oil. Place it on the stove on low to medium heat and wait for the oil to become slick.
- Add the pancake batter into the pan and cook only one or two pancakes at a time. Wait for the pancakes to become bubbly on top and then flip! Wait for the pancakes to cook through thoroughly.
- Remove from the pan and serve!
And there you have it! Bon appétit!