I added some of my homemade pesto to the batter before baking. Then, topped with scrambled eggs, minced sauteed shallots (only about tablespoon), diced tomatoes, sliced avocado, and a dollop of sour cream.
1/2 cup flour
1/2 cup oat milk
2 tablespoons of pesto
1 teaspoon of lemon juice
Pinch of kosher salt to taste
Optional: add a handful of gruyere cheese
[For the pan] 3-4 tablespoons of unsalted butter
Mix all ingredients in a bowl until well combined. Pre-heat oven to 425. Place a cast iron skillet in the oven until hot, and add butter to pan. Once melted, pour batter into the pan, and bake for 20 – 25 minutes. Top with your favorites.