Korean Seafood Pancake

Korean Seafood Pancake is a delightful and savory dish, packed with fresh seafood and vegetables, all bound together by a crispy, low-carb batter. Perfectly suited for a keto diet, this pancake is both satisfying and full of flavor.

Ingredients

• Almond flour - 100 grams
• Eggs - 2 large
• Water - 100 ml
• Salt - 1/2 teaspoon
• Green onions - 2 stalks, chopped
• Shrimp - 100 grams, peeled and chopped
• Squid - 100 grams, cleaned and sliced
• Mussels - 100 grams, cleaned
• Olive oil - 2 tablespoons
• Sesame oil - 1 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a mixing bowl, combine the almond flour, eggs, water, and salt to create a smooth batter.
2. Fold in the chopped green onions, shrimp, squid, mussels, and black pepper until well combined.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
4. Pour half of the batter into the skillet, spreading it evenly to form a pancake.
5. Cook for about 4-5 minutes or until the bottom is golden brown and crispy.
6. Flip the pancake carefully and cook for another 4-5 minutes until the other side is also golden brown.
7. Repeat the process with the remaining batter, adding more olive oil as needed.
8. Once cooked, transfer the pancakes to a plate and drizzle with sesame oil before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Rich in protein from seafood, supporting muscle health.
• Low in carbohydrates, making it suitable for a keto diet.

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