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    You are in: Home / Recipes / Zucchini Pancake Breakfast Stacks (Paleo) Recipe
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    Zucchini Pancake Breakfast Stacks (Paleo)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Napoleon Dynamite's Note:

    Adapted from a recipe on I can't wait to try this for a weekend breakfast or even a weeknight dinner.

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    Serves: 2



    Units: US | Metric

    For the pancake

    For the topping


    1. 1
      Shred the zucchini and squeeze out all the water.
    2. 2
      Mix shredded zucchini with the egg and almond flour. Add salt and pepper to taste.
    3. 3
      Using a non-stick skillet, make the mixture into three pancakes.
    4. 4
      Cook over low heat until the inside cooks before the outside burns, about 3 minutes per side. Set aside.
    5. 5
      In three 4 ounce ramekins or small bowls, divide the spinach, raw egg and turkey kielbasa in each ramekin; microwave for 1 minute or until egg is at your desired level of doneness.
    6. 6
      Place one zucchini pancake on a plate, then add the egg/spinach/kielbasa layer on top of that, then add guacamole and diced red peppers over the top.

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    Nutritional Facts for Zucchini Pancake Breakfast Stacks (Paleo)

    Serving Size: 1 (217 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 190.4
    Calories from Fat 111
    Total Fat 12.4 g
    Saturated Fat 4.1 g
    Cholesterol 298.6 mg
    Sodium 573.7 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 1.2 g
    Sugars 2.7 g
    Protein 14.5 g

    The following items or measurements are not included:

    almond flour


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