Healthy Fall breakfast: Vegetable Cakes and Eggs

I could eat these pancakes for breakfast, I could eat these pancakes for lunch, I could eat these pancakes for dinner too. Not dessert, unless you are just not in to dessert, and then I'd have to wonder about you.

Start by cutting up half a peeled sweet potato and one small zucchini. Add them to a blender or food processor along with  one cup of carrots, one jalapeño (seeds removed) and two large kale leaves. Pulse until everything is loosely chopped.

Place your contents in a bowl and add 1/2 a teaspoon of minced garlic. 

2 eggs.

1/2 cup of millet flour (or regular flour). 1/4 teaspoon of salt, 1/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of onion powder.

Mix together and add some chopped green onions (a 1/4 cup or more).

Now it's time to fry them up. Liberally spray a pan with cooking spray, or a teaspoon of oil. Spoon your mixture onto your warm pan. Cook on medium to high heat for 3 minutes on each side.

I fried up one egg and drizzled with sriracha. This was an amazingly good breakfast. I enjoyed the flavor of the organically grown vegetables with a soft poached egg in coconut oil. It was very yum.

Your grocery list:

1/2 a sweet potato

1 small zucchini 

1 cup of carrots

1 jalapeño

1 cup of Kale

1/2 cup of flour (I used millet flour)

1/4 tsp. of salt 

1/4 tsp. baking soda

1/2 tsp. of baking powder

1/2 tsp. of onion powder

Pepper to your taste

2 eggs

1/4 to 1/2 cup chopped green onions.