These zucchini pancakes are phenomenal... a must try for Paleo People!
The best part is that these protein and veggie packed combos come in at 440 calories, and 20g carbs, for 3!
1/2 C shredded zucchini
2 Tbsp almond flour
1 Tbsp arrowroot flour (can omit, but the pancakes won't have the same consistency)
1 Tbsp egg (bare with me - you'll mix up more for other parts, so just take a tablespoon out...)
dash of:
paprika
garlic powder
salt
pepper
Topping Ingredients:
1 C baby spinach - I did a large chop so it'd fit in the cups better...
2 eggs
1 egg white
1 cremini mushroom, sliced thin
2 mini Apple & Maple Chicken Sausage Links, sliced into 12 pieces
1/4 large ripe avocado
To start, mix the 2 eggs and 1 egg white together in a bowl and set aside.
In a separate bowl, combine the shredded zucchini (I used a cheese grater for mine), and the dry pancake ingredients. Using the eggs mixed previously, take 1 Tbsp of egg and add it to the pancake mix.
In a pan, over medium high heat, scoop out a little less than 1/4 C worth of pancake mix into the pan (spray it if you'd like), and flatten. This should make 3 pancakes. Cook on each side for 3-5 minutes, or until brown. You'll also want to make sure the 'liquid' from the pancakes has been cooked out for the most part, or you'll just have soupy/runny pancakes. Yuck.
Next, I evenly distributed the chopped spinach into 3 ramekins. Using the eggs from before, I divided them evenly amongst the ramekins. Add the sliced mushrooms to the top, and place in the microwave for 2-3 minutes.
When they are done cooking, I used a knife to go around the edge of the egg, and a spatula to help lift it out without destroying that perfect circle...
Last, while the pancakes are cooking for their last couple of minutes, add the sausage slices to the pan and heat up, about 1 minutes on each side. While they are cooking, dice your avocado.
Finally, you can layer your ingredients on a plate, and VOILA! You have an amazing, eye-catching breakfast/lunch/dinner!
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