Savory Poblano Huevos Rancheros Protein Pancakes

Turn that pancake mix into a savory version of pancakes the Huevos Rancheros way! Try this take on a non-corn version of this spicy dish with a kick with a trail of sweet on your tongue.


  • 1/2 Cup finely chopped poblano pepper (use a jalapeño to kick it up)
  • 1 Medium red skinned potatoes finely cubed
  • 1/2 tsp vegetable oil
  • 1 TBSP finely chopped chives (greens only)
  • 1/2 cup FlapJacked Buttermilk Protein Pancake Mix
  • 2 Large eggs
  • 1/2 Cup water
  • 1/4 cup tomatillo salsa
  • Salt and pepper to taste


  • Serving Size:   4 pancakes
  • Servings:   2
  • Calories:   275
  • Fat:   7g
  • Carbs:   34g
  • Fiber:   6g
  • Sugar:   9g
  • Protein:   17g


  • Heat oil in medium non-stick frying pan. Season and fry potatoes for 10 minutes. Add Poblano peppers until potatoes are beginning to darken and crisp on the outside (about another 5-8 minutes or until cooked through).
  • While Potatoes are cooking, stir together chives, pancake mix and water. Mix well and let sit 3-5 minutes while you turn griddle onto low heat (275 - 285 degrees).
  • Remove potato mixture from pan and set aside. return pan to head and cook eggs sunny side up (or however you like them) while you use a 1/4 measuring cup to pour batter into 4 pancakes onto the griddle.
  • Let cook until no more bubbles are forming in the center and the edges look dry. Flip and cook other side until golden brown. (About 3 minutes per side).
  • Place 2 Pancakes on each plate, top with potato mixture, 1 egg each and salsa. ENJOY!

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