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.
Servings: 16 small pancakes
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.
Calories: 13kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 106mg | Fiber: 2g | Net Carbohydrates: 2g