EYH MEMBER RECIPE: Savory Protein Pancakes

Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb

What you’ll need… 

• 1 cup almond meal
• 4 organic eggs, beaten
• 1 cup grated zucchini
• Few handfuls of baby spinach or kale
• ½ cup plain flavoured pea protein powder or coconut flour
• Virgin coconut oil, for cooking
• 1 tsp baking powder
• 1 tsp baking soda
• Pinch Himalyan or Celtic sea salt and cracked pepper

How to make… 

1. Add all ingredients to a food processor and mix until ingredients are well combined.
2. Melt 2 tsp coconut oil in a cast-iron fry pan or skillet, over medium heat.  Spoon in a 1/4 cup batter to the pan at a time and shape into a 3-inch round pancake with a spatula. Cook until golden on low to medium heat, turning once – about 5-6 minutes per side.

Topping

What you’ll need… 

• ½ medium Spanish  / red onion finely diced
• 2 handfuls of baby spinach
• Salt and pepper
• ½ sliced avocado

How to make… 

1. Sautée diced red onion in a fry pan with coconut oil until clear, then add a couple of handfuls of baby English spinach and cook until wilted, season with salt and pepper and serve on top of each pancake with a couple of slices of avocado – 1 pancake per person

Sally’s Tip… 

Refrigerate pancakes in an airtight container up to three days.

Serves 2  – 4

For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy. It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .