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.”
READY IN:
30mins
SERVES:
2
YIELD:
2 stacks
UNITS:
US

Ingredients Nutrition

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.

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