Zucchini Pancake Breakfast Stacks (Paleo)

"Adapted from a recipe on fastpaleo.com. I can't wait to try this for a weekend breakfast or even a weeknight dinner."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
8
Yields:
2 stacks
Serves:
2
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes