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5 from 2 votes

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 mins
Cook Time15 mins
Total Time25 mins
Course: Bread, Sides and Salads
Cuisine: Mediterranean
Servings: 16 small pancakes
Calories: 13kcal

Ingredients

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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