Zucchini Pancake Breakfast Stacks (Paleo) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Adapted from a recipe on . I can't wait to try this for a weekend breakfast or even a weeknight dinner. Ingredients:
1 zucchini |
1 egg |
2 tablespoons almond flour |
2 eggs |
1/2 cup fresh spinach |
2 ounces turkey kielbasa |
2 tablespoons guacamole |
2 tablespoons jarred roasted red peppers, diced |
Directions:
1. Shred the zucchini and squeeze out all the water.
2. Mix shredded zucchini with the egg and almond flour. Add salt and pepper to taste.
3. Using a non-stick skillet, make the mixture into three pancakes.
4. Cook over low heat until the inside cooks before the outside burns, about 3 minutes per side. Set aside.
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. 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.
|
|