Keto Spinach Pancake with Sunflower Seeds
3.0g
Net Carbs
5.8g
Protein
20.1g
Fat
3.6g
Fiber
227
Calories
Ingredients:
- 2 tablespoons Parsley
- 1 large Egg (Whole)
- 4 tablespoons Sour Cream
- 1/4 cup Extra Virgin Olive Oil
- 1/2 ounce Dry Roasted Sunflower Seed Kernels (Without Salt)
- 1 10 oz package Frozen Chopped Spinach
- 1/2 ounce Dill
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 medium (4-1/8" long) Scallions or Spring Onions
Directions:
- Heat 3 tablespoons oil in a large nonstick skillet over medium heat.
- Cook scallions about 5 minutes, until softened. Transfer to a large bowl.
- Add spinach, parsley, salt and pepper to bowl; mix well. Pour in eggs and add sunflower seeds, mixing until thoroughly combined.
- Heat remaining tablespoon of oil in the same skillet. Pour in spinach mixture; flatten with a spatula to level. Cover and cook over medium heat 8 -10 minutes until pancake is set.
- Invert pancake onto a plate. Cut into wedges. Serve hot or at room temperature, with a dollop of sour cream or chopped dill, if desired.
