Fennel and Feta Pancakes (Gluten-Free, Grain-Free, Ketogenic)
A Greek inspired savory pancake that is light and fluffy - a great bread replacement to add on the side of a healthy protein source.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Bread, Sides and Salads
Cuisine: Mediterranean
Servings: 16 small pancakes
Calories: 13kcal
Mix the spinach, fennel, parsley, onion, salt and pepper in a small bowl. Set aside.
1 cup spinach, 1/2 cup fennel, 1/4 cup parsley, 1 small onion, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Follow the directions for Coconut Flour Pancakes. Add 1 extra egg to this recipe.
1 batch Low-Carb Coconut Flour Pancakes, 1 whole egg
Fold the spinach and herbs into the pancake batter.
Sprinkle in the cheese and mix to combine.
1/4 cup feta cheese
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.
1/2 tablespoon butter
Serve warm.
Calories: 13kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 106mg | Fiber: 2g | Net Carbohydrates: 2g