Jul 09 2026
Restaurants›SOCO Kitchen + Bar›Breakfast Buffet Recipe

Breakfast Buffet Recipe

Inspired by SOCO Kitchen + Bar
Time1h
Serves10

$38 per adult $22 per child (ages 5-12) $10 per child (under 5) (GF) Gluten Free (DF) Dairy Free (NF) Nut Free (V) Vegetarian (VG) Vegan

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Ingredients

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Fruits

Grains

Proteins

Condiments

Seasonings

Method

Preparation

  1. 1

    Prepare Fruits

    Wash and chop the fruits. Slice the bananas, hull the strawberries, and segment the oranges.

  2. 2

    Cook Oats

    In a pot, bring 4 cups of water to a boil. Add the gluten-free oats and a pinch of salt. Cook for 5-7 minutes until creamy.

  3. 3

    Prepare Pancakes

    Follow the instructions on the rice flour pancake mix to prepare pancakes. Optionally, add cinnamon for flavor.

  4. 4

    Cook Tofu

    Heat olive oil in a pan over medium heat. Add the diced tofu and cook until golden brown, about 6-8 minutes.

  5. 5

    Scramble Eggs (if using)

    In a separate pan, scramble eggs with salt and pepper until cooked through.

  6. 6

    Prepare Chickpeas

    Drain and rinse the chickpeas. Optionally, sauté with olive oil, salt, and pepper for added flavor.

Serving

  1. 7

    Assemble Buffet

    On a large table, arrange the prepared fruits, oats, pancakes, tofu, scrambled eggs, and chickpeas. Provide maple syrup and agave nectar for drizzling.

  2. 8

    Enjoy!

    Encourage guests to create their own plates with a mix of the delicious offerings!

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