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High-Protein Spinach Pancakes with Avocado & Salmon
Savoury green pancakes made from spinach, eggs, almond flour and Greek yogurt, topped with smashed avocado, smoked salmon and herbs on a stovetop skillet.
10 min prep / 20 min total
468 kcal
23g protein
3 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 75 gspinach
tightly packed
- 4eggs
- 60 gGreek yogurt
5%
- 1 tbspolive oil
- 1 tspgarlic powder
- salt
to taste
- 55 galmond flour
- 55 gshredded mozzarella
- 1avocado
mashed, for topping
- 2 tbspparsley
chopped
- 2 tbspgreen onion
chopped
- 80 gsmoked salmon
- 1 tbsplemon juice
Instructions
Purée the spinach with the eggs using an immersion blender until smooth.
Add the Greek yogurt, olive oil, garlic powder and salt. Blend to combine.
Fold in the almond flour and shredded mozzarella until you have a thick pancake batter.
Heat a little olive oil in a non-stick pan and fry the pancakes on both sides until golden.
Top each pancake with mashed avocado, chopped parsley and green onion, a pinch of salt and garlic powder, a drizzle of olive oil, smoked salmon and a squeeze of lemon juice.
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