Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Time for breakfast with this from !

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Ingredients

Pancakes

- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup rainbow sprinkles (not nonpareils)
- 1 ⅔ cups milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 tablespoons flavorless oil avocado, vegetable or canola oil all work

Eggs

- 3 eggs
- 4-5 tablespoons water

Directions

Make the Pancakes

1. In a large bowl, measure out the flour, sugar, baking powder, baking soda, salt and sprinkles. Whisk together until incorporated.
2. In a small bowl, whisk together the milk, eggs, vanilla extract, almond extract and oil. Whisk together with a fork until combined—you want to ensure that the egg is completely incorporated.
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this will affect the texture and rise of the pancakes.
3. Set aside the batter, and let it rest for 5-10 minutes.
4. While the batter rests, heat a griddle or nonstick skillet over medium heat. We want the griddle to be hot, but not scorching hot.
5. Grease the pan lightly with butter or cooking spray.
6. Dollop the pancakes onto the preheated skillet when ready. I like to use a cookie scoop to measure my pancakes out into 1.5-tablespoon silver-dollar sized ones, but you can use a larger measuring scoop if you’d rather larger pancakes.
7. When several bubbles have formed on the surface, flip the pancakes and cook through. Repeat until all batter has been made into pancakes.
8. When several bubbles have formed on the surface, flip the pancakes and cook through. Repeat until all batter has been made into pancakes.

Make the Eggs

Ingredients

- 5 tbsp water
- Extra-virgin olive oil or butter, for the pan
- Sea salt and freshly ground black pepper
- Chopped fresh chives, optional, for garnish

1. Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
2. Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
3. Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
4. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
5. Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.