Keto Scallion Pancakes

Keto Scallion Pancakes are a delectable twist on the traditional Chinese breakfast treat, made gluten-free and low-carb using almond flour. Fluffy and flavorful, these pancakes are perfect for a savory breakfast or snack, packed with the fresh zing of scallions.

Ingredients

• Almond flour - 1 cup
• Psyllium husk powder - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Egg - 1 large
• Water - 1/4 cup
• Scallions - 1/4 cup, finely chopped
• Sesame oil - 1 tablespoon
• Coconut oil - 2 tablespoons (for frying)

Steps

1. In a mixing bowl, combine almond flour, psyllium husk powder, baking powder, and salt.
2. In a separate bowl, whisk together the egg and water until well combined.
3. Add the wet mixture to the dry ingredients and mix until a dough forms.
4. Fold in the chopped scallions and sesame oil until evenly distributed.
5. Divide the dough into two equal portions and flatten each into a disc about 1/2 inch thick.
6. Heat coconut oil in a non-stick skillet over medium heat.
7. Cook each pancake for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes until cooked through.
8. Remove from skillet and drain excess oil on paper towels before serving.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 12 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.06 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• High in fiber due to almond flour and psyllium husk, promoting digestive health.

Tags