Paleo Savoury Pancakes

Paleo Savoury Pancakes

From Stonesoup
Sorry. There is no video for this recipe.

Really these are a cross between an omelette and a pancake. So while I mostly have them for breakkie, they also make a wonderful healthy fast dinner.

Enough for: 1
Takes: 10 minutes
2 eggs
2 tablespoons almond meal
aioli, natural yoghurt or mayo to serve, optional
salad leaves to serve

1. Heat a small frying pan on a medium high heat.

2. Whisk together eggs and almond meal in a small bowl.

3. Add a little oil to the pan. Add egg mixture and cook for about 2 mins first side or until the egg looks set around the edges.

4. Carefully turn the pancake then cook for another 1-2 minutes or until just cooked through.

5. Serve asap with aioli or mayo on top and salad greens on the side.

Variations

sweet pancakes – cook in unsalted butter instead of the oil and serve with your favourite sweet pancake toppings instead of the aioli and salad. I love them with a big dollup of double cream and a drizzle of honey or maple syrup.

carb lovers / more substantial – serve with crusty bread and butter.

more veg – add chopped salad veg carrots, peppers and/or snowpeas to the salad.

Waste Avoidance Strategy

eggs – will keep in the fridge for weeks or use for another meal.

almond meal – keep it on the pantry.

aioli or mayo – unopened in pantry or in fridge once opened.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.