Zucchini Pancake Breakfast Stacks (Paleo)
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
2 stacks
- Serves:
- 2
ingredients
-
For the pancake
- 1 zucchini
- 1 egg
- 29.58 ml almond flour
-
For the topping
- 2 eggs
- 118.29 ml fresh spinach
- 56.69 g turkey kielbasa
- 29.58 ml guacamole
- 29.58 ml jarred roasted red peppers, diced
directions
- Shred the zucchini and squeeze out all the water.
- Mix shredded zucchini with the egg and almond flour. Add salt and pepper to taste.
- Using a non-stick skillet, make the mixture into three pancakes.
- Cook over low heat until the inside cooks before the outside burns, about 3 minutes per side. Set aside.
- 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.
- 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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RECIPE SUBMITTED BY
heatherhopecs
United States