One of the perks to winter holidays, is the feasibility in taking a day or two off from work. Last Friday, we did just that and with our spin class set for mid-morning, I had some time to make us a hot breakfast beforehand. In gathering ingredients to make us Egg Pancakes, I spotted some sprinkles in the pantry that reminded me of Struffoli that I’ve seen made on Giada at Home as an Italian Christmas treat. With that in mind, once each pancake was done, I topped them with some syrup and sprinkles – just like that, our plain breakfast, became a colorful treat! Next time you’re making breakfast for yourself, or company, this is a great way to start the day off smiling. (Heads up that the coloring from the sprinkles melts, and ends up as color swirls.)
adapted from Bethenny’s Faux Pancake
2 egg whites
1/2 tsp. vanilla extract
1 tsp. raw sugar
1/4 tsp. Earth Balance Butter
Heat a 8-inch nonstick pan on medium-low heat. In a mixing bowl, combine first four ingredients and whisk together. Set aside. Melt the 1/4 tsp. butter in pan and spread around base and side of pan with silicone spatula. Pour egg mixture into pan and let cook until edges begin to brown and egg mixture begins to solidify enough to be able to flip on other side. Flip over and cook another few minutes. Slide pancake onto a dinner plate. Pour a little syrup and a few shakes of sprinkles. Enjoy!