Red Pepper Pancakes with Smoked Salmon
4.3g
Net Carbs
8.2g
Protein
10.8g
Fat
1.3g
Fiber
149
Calories
Ingredients:
- 1 ounce White Cornmeal (Navajo)
- 1/8 cup Cilantro (Coriander)
- 2 large Eggs (Whole)
- 2/3 cup Heavy Cream
- 1/2 cup chopped Red Sweet Pepper
- 1 tablespoon Unsalted Butter Stick
- 1/2 cup Sour Cream (Cultured)
- 1/8 teaspoon Red or Cayenne Pepper
- 1/4 teaspoon Salt
- 5 ounces Smoked Chinook Salmon (Lox)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1/2 cup.
- Separate eggs place the yolks in a medium bowl and the whites in another bowl. Whisk egg yolks, baking mix, cornmeal, salt, cayenne and cream until smooth. Stir in small diced red pepper and minced cilantro.
- In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter.
- Heat a large nonstick skillet over medium heat. Brush with butter and for each pancake, use 1 tablespoon batter and spread with the back of a spoon. Cook pancakes 1 minute until bubbles appear around edges; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter to yield 24 pancakes.
- Top each pancake with a dollop (1 teaspoon) of sour cream and a about 6 grams salmon cut into strips. Two pancakes topped as described is one serving.
