Savory Pancakes


5 from 17 votes
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These savory pancakes are a quick, easy, and healthy breakfast that takes minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables!

Love savory breakfast recipes? Try my crustless quiche, egg white omelet, or frittata next.

savory pancakes.

Contrary to popular belief, savory breakfasts are some of my favorites. I did go through the sweet breakfast phase until my savory waffles came into play.

Now, I have a similar version but this time, in the form of thick, fluffy, cheesy, savory pancakes.

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make savory pancakes
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently Asked Questions
  7. More pancake recipes to try
  8. Savory Pancakes (Recipe Card)

Why I love this recipe

  • Quick and easy. The pancakes take less than 6 minutes to cook, so stop reserving these as a weekend treat.
  • Easy to customize. You can easily omit the sweet potato and add other vegetables or protein, like bacon, zucchini, and spinach. 
  • Thick, fluffy, and filling. A secret trick guarantees the pancakes turn out perfect every single time. 

★★★★★ REVIEW 

“I made this with 5-year-aged Balderson cheddar cheese, doubled up on sweet potatoes, added 2 cloves of fresh garlic, kale in place of spinach (it’s what I had), a teeny bit of fresh basil, cilantro, smoked paprika, turmeric, and Italian seasonings (other than that, I followed the recipe, LOL), soooooo yummy. I’m looking forward to leftovers tomorrow!!!!!!Barb

Ingredients needed

  • Eggs. room temperature eggs. If you can’t tolerate eggs, try an egg substitute.
  • Olive oil OR butter. Adds richness to the pancakes and keeps them super fluffy and tender. I typically use coconut oil, but any neutral-flavored oil is great.
  • Milk. I used non-fat milk, but any milk works. 
  • Greek yogurt. Adds moisture to the batter to keep them soft in the middle. I like to use non-fat Greek yogurt as it’s higher in protein but really, any plain yogurt works.
  • Self-rising flour. Homemade self-rising flour is so much cheaper and easy to do. For gluten-free pancakes, use gluten-free self rising flour with added xanthan gum.
  • Sweet potato OR potatoes. Optional, but I like to add leftover cubed and cooked sweet potato (usually leftover air fryer baked sweet potatoes or roasted potatoes).
  • Green onions. Finely sliced.
  • Cheese. Any shredded cheese works. I like using a two-cheese blend, like Mexican cheese or one with cheddar cheese. 

How to make savory pancakes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the batter. Whisk together the eggs, olive oil, milk, and Greek yogurt. Fold through the flour, then the sweet potato, green onion, and cheese. 

Step 2- Cook. Add some oil or butter to a skillet and place it over medium heat. Once hot, add portions of the pancake batter, cover, and cook for 3-4 minutes or until bubbles appear. Flip, cook for another 2 minutes, then repeat the process.

Step 3- remove the pancakes from the pan and serve them immediately with sour cream and more green onions. 

how to make savory pancakes.

Serving suggestions

These pancakes are a meal on their own and are perfect to enjoy as is. If you like, add some greens or salad, like a wedge salad or green goddess salad. You can also add some garlic yogurt sauce or whipped cottage cheese for something fun.

Arman’s recipe tips

  • My #1 tip when cooking pancakes is to cover the pan as they cook. Doing this traps in the heat and helps the pancakes become super fluffy.
  • If your pancake batter is too thick, add a little extra milk. Alternatively, if it’s too thin, I like to add a touch more cheese or a tablespoon of flour.
  • Even if you use a non-stick skillet or pan, I always suggest greasing it to prevent any sticking. I sometimes find the cheese seeps out and crusts the bottom.

Flavor variations

These savory pancakes are a blank canvas that can be customized easily. Here are some of my family’s favorite combos:

  • Spinach and feta. Omit the sweet potato and fold through 1/2 a cup of baby spinach and 1/4 cup of crumbled feta cheese.
  • Cheese and bacon. Omit the sweet potato and add in 1/4 cup of finely chopped bacon. 
  • Zucchini. Add one grated zucchini with excess moisture removed. 
  • Cheese and garlic. Add one teaspoon of freshly minced garlic. 
  • Roasted vegetable. Toss through leftover roasted vegetables.

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to one week.

To freeze: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

Reheating: Microwave the pancakes for 20-30 seconds until warm. 

savory pancake.

Frequently Asked Questions

Can I make these dairy-free?

Yes! Use dairy-free cheese and non-dairy yogurt.

Can I make these without eggs?

You can try experimenting with one of these egg substitutes.

More pancake recipes to try

savory pancakes recipe

Savory Pancakes

5 from 17 votes
These savory pancakes are a quick, easy, and healthy breakfast that take less than 6 minutes to make! Easy to customize, they are packed with fiber, protein, and hidden vegetables! Watch the video below to see how I make them in my kitchen!
Servings: 8 pancakes
Prep: 1 minute
Cook: 6 minutes
Total: 7 minutes



  • 2 large eggs
  • 2 tablespoons olive oil
  • 1/2 cup milk
  • 1/2 cup Greek yogurt
  • 1 1/2 cups self rising flour
  • 1 cup cooked sweet potato optional
  • 3 stalks green onion sliced
  • 1 1/2 cups cheddar cheese shredded


  • In a large mixing bowl, whisk together the eggs, olive oil, milk, sour cream until smooth. Slowly add the self rising flour until combined. Add the cooked sweet potato cubes, green onions and shredded cheese. 
  • Add oil to a non-stick pan and place it over low-medium heat. Once hot, add portions of the pancake batter on top and immediately cover. Cook for 2-3 minutes, until bubbles appear around the sides. Flip, cover, and cook until thick and fluffy.
  • Repeat the process until all the pancakes are cooked up.


TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place the cooled pancakes in a ziplock bag and store them in the freezer for up to 6 months. 
TO REHEAT: Microwave the pancakes for 20-30 seconds until warm. 


Serving: 1pancakeCalories: 152kcalCarbohydrates: 19gProtein: 6gFat: 6gSodium: 29mgPotassium: 94mgFiber: 1gVitamin A: 138IUVitamin C: 1mgCalcium: 46mgIron: 1mgNET CARBS: 18g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published May 2022, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. I made this with 5yr aged Balderson cheddar cheese, double up’d on sweet potatoes, (didn’t have cauliflower), added 2 cloves of fresh garlic, kale in place of spinach (it’s what I had), a teeny bit of fresh basil, cilantro, smoked paprika, tumeric, Italian seasonings, (other than that, followed the recipe, LOL), soooooo yummy, looking forward to leftovers tomorrow!!!

  2. I made these for breakfast this morning and they were really good! I used goat cheese instead of cheddar only because that was all I had. Of course my baby girl loved it since she seems to be a fan of your recipes! She ate half of it herself!

  3. Wait. I somehow missed that you dedicated this recipe to me. I’m nearly in tears!!! These are getting made immediately, with all the full fat chedda, duh. PS “wassup wantons” is the most epic blog intro I ever did read.

  4. Wow, I love your ideas! No wonder you liked my recipes. We use so many of the same ingredients. (hello, sriracha on just about EVERYTHING! 🙂 These are brilliant. Pinning!

  5. Omg, omg, OHHHHHHMYGAAAAAAAAAWD! You had me at sweet potato and cheddar…I didn’t even need to read further…but then you went and put them in PANCAKES!?! I dub thee my Pancake Prince! Hell, at the rate you’re going, you’ll be taking over the throne before long anyway! Haha! It’s been forever since I’ve made savory pancakes…I used to have quite a knack for it, but then I don’t know…I kinda forgot. And well, I tried making some pancakes a couple of weekends ago…I think I’ve lost some of my mojo…they were horrible dry little flat things and the last one I flipped totally turned to garbage…and yes, I ate them anyway…and sulked the whole time! Maybe I should boost my ego and make these? Yes, I very much need them in my life! Yes yes yes….need to buy some cheeeeeeeedar! On the list! 😀

    1. Pancake prince? Never. YOU are the breakfast AND pancake Queen so I can be the pauper or something.

      You need to just follow one of YOUR recipes…to a T. The one’s I’ve made of yours have all been amazing. No false recipe advertising there.

      1. Aww, thanks friend! You’re right…I always forget about REmaking recipes…like I feel that if I’m taking the time to make something, it should be something NEW! I know…it’s silly!

  6. How did I miss this recipe? The only pancakes (and scones, muffins, etc) I like are savory, like these. Hooray! Pinned.

    1. Cait, my blog should be your home page 😉

      I hope you like TODAY’s recipe too. Paired with brussels it would sound amazing.

  7. Well I just feel totally honored that you think of me whenever you think of cheese. How lovely and appropriate and of course full fat cheddar works best. Full fat cheese in general works best. Even back in my “diet” days, I never messed with that low fat crap.
    I cannot wait to make these. 🙂 You just made my night!!

    1. You said it- when it comes to Cheese these days, I don’t even LOOK at the reduced fat ones (ironically, they just released this Kraft 80% reduced fat cheddar which they are promoting as the best tasting, cheddar out there. I tried a sample at the supermarket. It did not taste like Cheddar- it tasted like LIES).

      I’m actually really embracing all these ‘saturated’ fats lately and loving it- cream cheese, ricotta, even cottage cheese! If only we got the full fat greek yogurt too. I’ll have to settle with 2% chobani. Hope you do try it out- don’t be shy about increasing the cheese portion 😉

      1. It tasted like LIES. I love that line.

        They’ve actually come out with lots of new information on saturated fat and some of the studies are suggesting it’s not the devil people originally thought. It might have gotten a bad wrao; kinda like egg yolks. 🙂

  8. Oh my goodness, you must have read my mind! I have something similar coming up soon! Love it. Thanks for linking up to #RECIPEFRIDAY 🙂

  9. I’ve never made savory pancakes, but I really need to. Any time there’s cheese and sweet potato plus some cauliflower sneaking in, I need it in my life.

    1. Living up to your blogs name, Kelly? Love it. I think pancakes are one of the easiest dishes to hide veggies in it! 🙂

  10. Since I’m kind of a disaster in the kitchen, I’m forever grateful to you and Davida for the easier recipe trend 🙂 These sound soooo good. Sadly I’m supposed to limit my sweet potato consumption… Maybe I can play with it and try regular potatoes? And goat cheese next week? I can’t wait, goat cheese is heaven.

  11. I could really go for some of these right about now. Since I’m currently sidelined from surgery yesterday, could you please come be my personal chef for the day? 🙂

    1. Oh Jessie- I hope everything is okay for you! If I could teleport myself there right now, you bet I’d make them for you… or at least teach Roxy how to!

      Hope your well 🙂

  12. I have savoury pancakes around 3 times a week…I love them that much! I have been looking forward to this recipe, it sounds delicious. I can’t wait to try it out 🙂

  13. i’m holding out for next week! i love goat cheese. Plus I have a feeling this would take me 10x to get in right. It would probably turn into a savory scramble knowing my pancake skills.

    1. You having kitchen messes? Never 😉

      The key to perfect pancakes- low low heat, covered and then flipped when bubbles appear. Time consuming but damn worth it!

  14. I’ve never seen such a random making of pancakes before, and for sure nothing savory. Mostly I just see the sweet kind. I LOVE any kind of cheese!

    1. No discrimination for cheese, eh?

      If you think this is random, you should see the ones my mum makes- mince meat, carrots, mashed potatoes and a whole bunch of random things….

  15. I freaking love goat cheese and I freaking love these pancakes. I’ve been having serious cheese cravings lately so I need these like YESTERDAY.

    1. Humbelievable antics coming from you…the sweet potato had Alexis all over it, not the cheese. Stop being a greedy product claimer.

      Hi! hope you satisfied that cheesy craving. 😉

  16. I don’t think I’ve ever had a savory pancake – maybe one day – who knows? Maybe even this recipe – looks good!

  17. I did a savory pumpkin pancakes and everyone thought it was weird except you. 🙂

    This sounds awesome… but OMG the goat cheese version to come… I’m going to face plant into that.

    1. How rude…they deserve a pie in their face. Not a nice one.

      I could face plant the goats cheese tub…but my face is too big.

  18. Ok…THIS….this is pure genius. Savory pancakes…perfect for breakfast, lunch, or dinner…eaten cold. I can see it now. This is going to happen!

  19. It’s mutual 😉 Well more mutual if we can get on the texting train.

    I want to moisturize myself with goat cheese so I can’t wait for that recipe! In the meantime I’ll start soaking my pancakes with sriracha!

    1. That probably makes sense- seeing as my mum and sister complain about the price of moisturizer and goats cheese costs the same as a ticket to the Canadian hills.

      Sriracha is spicy gold.

  20. I’ve never had a savory pancake before, so I really can’t imagine how this tastes! Is the texture the same as a regular pancake? The closest savory thing to a pancake that I can imagine is a biscuit (the American kind, not the British kind), but those are obviously a lot thicker than pancakes. Very interesting! I find pancakes to be dry without the syrup…was that the case here, where you feel like you’d NEED Greek yogurt or hot sauce? So fascinating haha

    1. P.S. I realize you said you didn’t need anything except this pancake alone, but I guess I’m still asking because I just can’t imagine! You have truly blown my mind with this one!! 🙂

      1. Hahahaha you definitely can eat them alone- Think of it like a cheese brioche or cheese pastry- minus the oily fingers!

    2. Amy, it definitely is the texture of a regular pancake, but with cheese. Because of the combination of cheese, eggs and grated cauliflower, they are actually really moist and not dry- but definitely add greek yogurt/sour cream/salsa…hot sauce is a given!

  21. So I’m kind of on a pancake kick right now, and not ashamed to admit that I’ve had them for dinner 3 nights this week — I’m making up for lost time. They’ve always been on the sweet variety, though, so the idea of savoury pancakes is absolutely genius. And cheese — omg cheese. I adore soft cheeses, but any cheese is good cheese. Except blue cheese — I won’t touch that. Oh, and I won’t touch hot sauce either. I’m a complete wimp when it comes to hot or spicy foods. I can barely even handle mild salsa…

    1. You definitely are making up for lost time and I couldn’t be more proud 😉

      Oh geebuz, mild salsa is almost like strawberry jam to me. We need to work you up to Sriracha standard.

  22. OK, I admit I’ve never had a savory pancake before. BUT I have sweet potatoes before every long run, so I think I should try this soon as my sweet potato pre-long-run meal … yum! Also, 1 tsp of cayenne is a lot!! I think my wimpy self will cut it to 1/2 tsp.

    1. I am still stoked you tried it out- and glad Kevin gave it the thumbs up too!

      …My cayenne/red pepper consumption is ridiculous.

      1. It was amazing … will definitely be making again. For me, the 1/2 tsp cayenne was perfect! With a little salsa and sriracha on top!

  23. I’ve made savory zucchini pancakes before. And you’re right, they taste great all on their own.

    And I feel you on the multiple “different” ingredients. Sometimes I come up with wacky combo but never blog about them because I figure not everyone has some random sauce laying around!

    Have a great weekend, A!

    1. I love it when breads/pancakes/simple baked goods need nothing- it really allows you to appreciate the flavour!

      Hope your weekend is going well too! 🙂

  24. OMG Lamingtons!! I know this comment would be better suited for that post but oh well. I’ll always associate Lamingtons with my Aussie boyfriend who brought them over right before I left, those and Roses chocolates. I miss Aussie snacks!

    1. Roses chocolates?? No way, you guys have MUCH better chocolates! Give the lamington pancakes a go- I promise they taste similar!

  25. I love anything with cheese. Any kind of cheese… goat cheese, brie, sharp cheddar, gouda, feta… GIVE IT TO MEEEEE. The only way to make cheese better is by mixing it with carbs. The only way to make that better is by putting it into pancake form so I can eat it for breakfast.

    1. When you come visit to Australia, we are going to this farm which specialises in cheese tasting… we can go OD on the samples then run away and buy none. Actually, roll away and buy none.

  26. Mmmmmm nom nom nom, these look amazing! I love goat cheese, but I’d use cheddar with these too. These would be an awesome addition to brunch.

    1. Kelly, this recipe screams you- Pancakes are pretty much bread and the cheese…it’s a given 😉

      Brunch, lunch, dinner- these don’t discriminate!

  27. I’ve definitely never had a savoury pancake, but I love pancakes so…I assume this would work well 😉 and YES to soft cheeses! Goat chevre and brie are two of my favourites.

    And I currently have 6 different kinds of hot sauce in my fridge so…yes to hot 😉 ,y favourite one in there is a habanero mango. So good.

  28. I think savory pancakes are such a great idea! They’re definitely something I don’t often think to make. I mean these could really be eaten anytime of day – not just for breakfast. That’s what I love about them! Deeeelicious!

    I used to not be a fan of goat cheese, but now I love it! It’s so good with scrambled eggs. Have you ever tried it that way before?

    Justin and I love Frank’s hot sauce. A little goes a long way.

    1. Thanks, Holly- Pancakes- sweet OR savory are an anytime food item!

      YES- I love making scrambled egg wraps with goats cheese or feta- they melt perfectly! Franks is like water to me….I could drink it!

  29. I am thoroughly impressed. By try #3, I give up haha. I am trying to switch up my breakfasts to include some veggies and that definitely means more savory items. I have made sweet potato pancakes in the past but I love the idea of adding spinach and cauliflower to them… cheese, I’ll take a pass. Have a wonderful weekend friend! Speak to you when I’m back.

    1. Hahaha, I’m pancake determined…if that’s a word 😉

      I’ve tried a version of this without cheese which worked, but add another egg white and some salt. And of course, top with salsa 🙂

  30. I’ve been seeing savory pancake recipes a lot more lately. Probably because I’ve been reading more international blogs. These look great! I’m a HUGE fan of any cheese and goat is my favorite! I am a huge spicy lover. I’ll have to try these out Arman!

  31. GAH STUPID THING DELeTED MY COMMENT! Love when that happens. Not. Anyways what i was saying is that I adore savory pancakes, I am so much more of a savory person than a sweet person lately (blame that Whole 30 thing) so these look amazing. And reading the first comment, I kind of want to try a potato base pancake like that.

    1. YES! Several of my mates who were self proclaimed sweet tooths are the polar opposites after going paleo!

      My mum has this potato like pancake recipe which is grain free- I’ll grab the recipe off her but its some form of ground meat, mashed potatoes and some spices!

      1. Done. Let me ninja the recipe from her. Look at my mum, being all paleo without knowing it 😉

  32. lol…wontons, too cute!

    I’ve never given savory pancakes a try, I keep seeing recipes pop up and I do find them intriguing. But I mean since I am a self-proclaimed cheese addict, I’m sure I would love them. I would probably top mine with a nice slab of brie….yum!

  33. Oooohh! I have never had a savory pancake, but that looks and sounds good! I will have to give it a try and see how it works out! Does it taste kind of like an omelet, or like a pancake? I am curious to try! I love love LOVE my sweet pancakes, but these are so good for you, and I am up for trying new things, I am thinking now is the time! Thanks for sharing!

    1. Hey Tina- thanks so much for stopping by! They definitely taste like a pancake and not ‘eggy’ at all if it makes sense!

      I too love sweet pancakes but for some strange reason the savoury tooth is rampant these weeks and this man needs his pancakes! 🙂

  34. I think that, even though you said these are savory, they would taste great with syrup! Call me crazy but some veggies cooked taste great with syrup and also… cheddar does too. I know, I’m nutty. And addicted to sugar but idk whatever. I really like goat cheese. I didn’t know I was a fan until this summer when I had it in a watermelon and arugula salad. It was out of this world.

    1. Definitely not crazy, adding syrup would be great- I love sweet and savoury.

      Hold up….vegetables with SYRUP? DO TELL!

      My mum makes the BEST salad similar to that- sub feta for goat and its bomb dot com.

  35. Arman – your pancakes look so light and fluffy – inspite of their veggie and cheese overload!
    The closest I have come to savory pancakes has been veggie omelettes with flour in them…I used to love goat cheese, feta, and muenster but alas, the love is totally unrequited….they don’t love me back and do mean things to my body when I do consume a small quantity! GAH!
    I do love spicy foods – I choose plain ol chili powder and/or chili flakes in and on my food, and every now and then – wasabi!

    1. Ohh no I keep forgetting that you and cheese are not the best of friends- Maybe with nutritional yeast? Otherwise, simply omit BUT not the sour cream and salsa! Even guac…. 😉

      YES. I go through chilli powder and flakes like water. I even think I’ve desensitised myself to it!

  36. I can not believe I never had savory pancakes. Who am I??
    This will be pinned for sure! I am such an untypical Swiss, cause I dislike soft cheese. I really love me the spicy hard ones (don’t….) like gruyere etc. It’s a different story when we get to melted cheese. Raclette is my official affair.
    Does ketchup count as spice? Our hot sauces in the shelves are disgusting.

  37. I’ve never had savory pancakes but I appreciate the idea behind it. You get your veggies and it’s a one piece pancake. So I guess it’s very covenient to take to work for lunch.Euphemistically spreaking I am not a fan of cauliflower. Do you think brokkoli works as well in the recipe? My favorite cheeses are young gouda and mozzarella. I do not appreciate the taste of goat cheese – I think it tastes like licking off a goat or a goat’s shed.
    BUT I LOVE SPICES!!! I love hot spicy food especially. But I am not sure that I could give you some inspiration as my favorites at the moment are the Nando’s piri-piri sauces. As I made it through the wild herbs blend within days I opened the hot sauce yesterday. Too good! Have you ever dipped pear into it? That’s my favorite!

    1. Not a fan of cauliflower? Oh no! Haha! Of course this will work with broccoli- instead of grating it try chopping in small pieces. You don’t even need to add it!

      LOL…..How dare you insult goats cheese. But as young gouda is amazing, you’re forgiven!

      Truth- Nandos restaurants have this new XXXHOT sauce…I’m tempted to steal a bottle! I’ll have to try dipping fruit in it!

  38. So I thought both the other pancake recipes sounded good, but this one has moved to the top and I haven’t even made it yet. The ingredient list includes lots of my favorites and kind of reminds me of Hannah’s egg and vegetable muffins I made last weekend. I wonder if this would work as a baked pancake? I’m not usually the best at making pancakes.

    1. Thanks, Nicole! I think they would definitely work baked, but you’d probably need to add 1/4-1/2 tsp of baking powder to it! Although the key to perfect pancakes is cooking in low low heat and covered! 😉

  39. I somehow have made it this far without ever having tried a savory pancake! I think I’m going to need to make these or your goat cheese ones next week…or both…

    Lisa @ TSOH

  40. Some of my favorite things in one food! And I love that all these ingredients are accessible at any grocery store, not just Whole Foods.
    Goat cheese is my jammmm. I need to get some more sometime soon. But really, any cheese is my jam.
    Fun fact: Although it’s not real cheese, I used to eat those nasty American singles for breakfast. My two reactions to that today are: 1-EW. 2-I like cheese a lot.

    1. Hahaha- I’m so jealous you guys have whole foods/TJs/etc!

      As much as I LOVE cheese, guess what. Vegemite released vegemite cheese by Kraft Singles….I must admit, they are quite tasty. That is the only exception. Just like Paramore sang it.

      1. I like a lot of fake cheeses. String cheese, mac and cheese from a box…it’s guatever really.

  41. Frothing at the mouth over the melted goat’s cheese coming next week! 😛

    I admit that sometimes long recipes lists can make me pass on a dish, because I either won’t have something, or think it will take too much effort. Was it coincidental that I got given one of those ‘4 Ingredients’ recipes books a few Christmas’ ago? 😉

    Highly doubt that I’d be able to make these and leave them for cold left overs, which as you have proven, is the best way to eat just about any meal. They look waaay too appealing and menacing at the same time. (If pancakes could have attitudes, these would be like the gangsters in West Side Story). Honestly, I don’t know why I insisted on reheating my lunches at work for so long 😛

    1. Have you tried goats cheese yet? I’m so glad to have tried them out with pancakes! I’ve seen those 4 ingredient books around!

      1. Went out for breakfast with Mum at my favorite cafe and went against tradition of muesli – had eggs, spinach, pesto and goats cheese. DIES. SO freaking good. Move over feta, there is a new sheriff in town 😛

  42. Well despite you getting discouraged by your openings, I am having a hoot reading them 😉 Next thing I know you will be calling us tater tots… or better yet, “spuds.” Lol. Like buds, but with potatoes? Hahaha.

    While I don’t mind the coconut flour-filled, more complicated recipes, I can definitely appreciate simpler ones too!

    I just made some gluten-free pancakes out of mashed white potatoes last week that were quite delicious. I can only imagine that these sweet potato ones are even better! I know they are savory, but honestly if I didn’t top them with sour cream or something similar, I would be inclined to still douse them in maple syrup. Sweet and savory! The buzzword combo of the century.

    I don’t really like cheese period, except for on pizza kind of, but even then the bubbly crust is my favorite part. I’ve never tried goat’s cheese but I would love to sometime!

    Never used hot sauce before. Eeep, don’t hit me! It’s just before I was never that interested and didn’t really know anything about it. And now I’m not sure it would be the best for my tummy. I think the most popular hot sauce here is Sriracha or Tabasco maybe?

    1. I always use the word spuds here instead of potatoes!

      I too love coconut flour pancakes, but sometimes without coconut flour is a-ok too! Syrup on top would be great- sweet and savoury is always the perfect combo!

  43. You were right. I DO have all these ingredients! And I’m never made savory pancakes before so I’m excited to try. Looks phenom!!