Fennel and Feta Pancakes
A Greek inspired savory pancake that is light and fluffy - a great bread replacement to add on the side of a healthy protein source.
Servings: 16 small pancakes
Calories: 13kcal
Ingredients
- 1 cup spinach chopped
- ½ cup fennel chopped
- ¼ cup parsley chopped
- 1 small onion minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 batch Low-Carb Coconut Flour Pancakes
- 1 whole egg
- ¼ cup feta cheese crumbled
- ½ tablespoon butter
Instructions
- Mix the spinach, fennel, parsley, onion, salt and pepper in a small bowl. Set aside.
- Follow the directions for Coconut Flour Pancakes. Add 1 extra egg to this recipe.
- Fold the spinach and herbs into the pancake batter.
- Sprinkle in the cheese and mix to combine.
- Warm butter over medium heat in a skillet. Wait to add the batter until the pan is really hot. Place a spoonful of batter in the hot oil and cook the first side until air bubbles appear and pop. Flip and cook the second side until golden brown.
- Serve warm.
Nutrition
Calories: 13kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 106mg | Fiber: 2g | Net Carbohydrates: 2g
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