Savory Squash Kefir Pancakes - 2g Carbs, 1g Fiber, 1g Sugar
From: Sparks, Shae . Low Carb: 101 Quick Low Carb Recipes: Breakfast, Lunch, Dinner & Dessert Recipes that tastes incredible (Kindle Locations 156-168). Introspective Publishing. Kindle Edition.
The squash kefir cakes are nice and have a fluffy, light texture, and are deliciously good for your breakfast.
Time: 20 min
Servings: 12
3 cups squash, yellow
3 eggs, beaten
1/2 cup kefir
¾ cup almond flour
½ Tbsp baking soda
1 Tbsp sea salt
Olive oil
Combine salt, almond flour, and baking soda in a bowl stir thoroughly before adding eggs. Stir in squash and kefir. Add a little oil in a skillet and heat over medium-high heat.
Pour about 1/4 cup of the mixture on the pan and cook the first side for 2-3 minutes or until golden, flip over to the side and cook for until golden. Repeat step (2 and 3) for the remaining dough. Serve and enjoy.
Servings: 12
Serving Size: 2.7 oz (76g)
Nutrition per Serving: 27 Calories, 11 Calories From Fat, 1.2g Total Fat, 0.4g Saturated Fat, 0g Trans Fat, 41mg Cholesterol, 777mg Sodium, 2g Total Carbs, 1g Dietary Fiber, 1g Sugars, 2g Protein – Vitamin A: 2% – Vitamin C: 3% - Calcium: 3% - Iron: 3%
Posted by: chefgloria1030@yahoo.com
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