Name: Almond flour pancakes and egg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large egg whites; 2 tbsp almond flour; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1 large egg; 4 olive oil cooking sprays

Nutrition

Per serving

205 calories

Protein: 14g; 28% of calories
Carbs: 5g; 10% of calories
Fat: 14g; 63% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 5 min

In a small bowl, whisk the egg whites, almond flour, baking powder, cinnamon, and half the salt until the batter is thick and smooth.
Coat a nonstick skillet with half the cooking spray over medium-low heat. Pour two pancakes using about 2 tablespoons of batter each. Cook for 2 to 3 minutes until bubbles show on the surface and the edges look dry. Flip and cook for 2 minutes more until golden and set. Remove to a plate. Done when golden and set.
Wipe the skillet clean and coat with the rest of the cooking spray over medium-low heat. In the same bowl used for batter, whisk the whole egg with the rest of the salt. Add the egg to the skillet and stir gently with a spatula for 1 minute until the egg is mostly opaque but still looks slightly glossy. Done when 160°F and slightly glossy.
Plate the scrambled egg next to the pancakes and serve immediately.

Nutrition

Ingredients

Instructions

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