Baked Chive Pancake

Baked Chive Pancake is a deliciously savory Korean dish that combines the nutty flavor of almond flour with the fresh taste of chives, creating a crispy and tender pancake. Perfect for a quick breakfast or light meal, this Paleo-friendly recipe is both nutritious and satisfying.

Ingredients

• Almond flour - 120 grams
• Eggs - 2 large
• Chives - 50 grams, finely chopped
• Coconut milk - 60 ml
• Garlic powder - 1 teaspoon
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon for greasing

Steps

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, eggs, coconut milk, garlic powder, sea salt, and black pepper until well combined.
3. Fold in the finely chopped chives until evenly distributed throughout the batter.
4. Pour the batter onto the prepared baking sheet and spread it out evenly to form a pancake about 1 cm thick.
5. Drizzle olive oil over the top of the batter for added crispiness.
6. Bake in the preheated oven for 20-25 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool for a few minutes before slicing into wedges.
8. Serve warm, garnished with additional chives if desired.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from almond flour and olive oil.
• High in protein from eggs, promoting muscle health and satiety.

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