Kodiak Pancakes with Scrambled Eggs and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Kodiak Pancakes with Scrambled Eggs and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Kodiak Pancakes with Scrambled Eggs and Roasted Sweet Potato

Start your morning with fluffy, protein-packed Kodiak pancakes paired with creamy scrambled eggs enriched with extra egg whites, and a side of lightly roasted sweet potato. This balanced breakfast offers a satisfying blend of textures: the soft pancakes, silky eggs, and crisp roasted sweet potato, all working together to fuel your day with clean, wholesome ingredients.

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NUTRITION

428kcal
Protein
34.8g
Fat
12.7g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kodiak Pancake Mix (dry)

2 large whole eggs

2 egg whites

80 grams Sweet Potato

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and cut the sweet potato into 1/2-inch slices or wedges. Lightly coat with olive oil spray, sprinkle a pinch of salt and pepper if desired, and roast on a baking sheet for about 20 minutes until tender and slightly crispy.

  • 2

    Prepare the Kodiak pancake batter according to the package instructions using water. Pour the batter onto a preheated non-stick skillet over medium heat and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  • 3

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until well combined. Heat a non-stick pan over medium-low heat and add a light spray of olive oil. Pour in the egg mixture and let sit briefly before gently stirring and folding continuously until they form soft, creamy scrambled eggs.

  • 4

    Plate a serving of warm Kodiak pancakes alongside a portion of scrambled eggs and the roasted sweet potato. Serve immediately while warm for a delicious, balanced breakfast.

Kodiak Pancakes with Scrambled Eggs and Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Kodiak Pancakes with Scrambled Eggs and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Kodiak Pancakes with Scrambled Eggs and Roasted Sweet Potato

Start your morning with fluffy, protein-packed Kodiak pancakes paired with creamy scrambled eggs enriched with extra egg whites, and a side of lightly roasted sweet potato. This balanced breakfast offers a satisfying blend of textures: the soft pancakes, silky eggs, and crisp roasted sweet potato, all working together to fuel your day with clean, wholesome ingredients.

NUTRITION

428kcal
Protein
34.8g
Fat
12.7g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Kodiak Pancake Mix (dry)

2 large whole eggs

2 egg whites

80 grams Sweet Potato

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel (if desired) and cut the sweet potato into 1/2-inch slices or wedges. Lightly coat with olive oil spray, sprinkle a pinch of salt and pepper if desired, and roast on a baking sheet for about 20 minutes until tender and slightly crispy.

  • 2

    Prepare the Kodiak pancake batter according to the package instructions using water. Pour the batter onto a preheated non-stick skillet over medium heat and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  • 3

    In a bowl, whisk together the 2 whole eggs and 2 egg whites until well combined. Heat a non-stick pan over medium-low heat and add a light spray of olive oil. Pour in the egg mixture and let sit briefly before gently stirring and folding continuously until they form soft, creamy scrambled eggs.

  • 4

    Plate a serving of warm Kodiak pancakes alongside a portion of scrambled eggs and the roasted sweet potato. Serve immediately while warm for a delicious, balanced breakfast.