Instructions
Step 1: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: Add the egg, milk, melted butter, and vanilla extract and stir until a smooth batter forms.
Step 3: Heat a lightly greased skillet over medium heat and pour small portions of batter to form mini pancakes.
Step 4: Cook the pancakes for 1 to 2 minutes per side until golden brown and cooked through.
Step 5: In another skillet, heat olive oil and sauté the spinach until wilted.
Step 6: Season the spinach with a pinch of salt, black pepper, and red pepper flakes.
Step 7: Melt butter in a skillet and fry the eggs until the whites are set and the yolks remain runny.
Step 8: Arrange the mini pancakes, sautéed spinach, avocado slices, and fried eggs in serving bowls.
Step 9: Sprinkle Parmesan cheese and sesame seeds or everything bagel seasoning over the top.
Step 10: Serve immediately while warm.
Storage and Reheating Tips
Store leftover pancakes separately in an airtight container in the refrigerator for up to 3 days.
Reheat pancakes in a toaster, skillet, or microwave until warmed through.
Fresh avocado and fried eggs are best prepared fresh before serving for the best texture and flavor.
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