Keto Ethiopian Breakfast Feast: Injera Pancakes with Chicken Stew & Avocado Salsa

Allergens

None, this recipe is Keto and gluten-free friendly.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 cup unsweetened almond milk
• 2 large eggs
• 1 tbsp apple cider vinegar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cups diced chicken breast
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup spinach, chopped
• 1 ripe avocado
• 1/4 cup cherry tomatoes, halved
• 1 lime, juiced
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cardamom

Instructions

1. Prepare the injera pancakes by combining almond flour, coconut flour, baking soda, and salt in a bowl. In a separate bowl, whisk together eggs, almond milk, and apple cider vinegar. Combine wet and dry ingredients, mixing until smooth. Let batter rest for 10 minutes.
2. Heat olive oil in a non stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip and cook the other side. Repeat until all batter is used, creating a stack of injera pancakes.
3. In another skillet, sauté chicken, onion, garlic, cumin, coriander, paprika, cardamom, and half of the lime juice over medium high heat until chicken is cooked through. Add chicken broth and simmer for 10 minutes, then stir in spinach.
4. Prepare avocado salsa by combining chopped avocado, cherry tomatoes, remaining lime juice, and cilantro in a bowl. Season with salt and pepper to taste.
5. To serve, place an injera pancake on a plate, top with chicken stew, and spoon avocado salsa over the top. Repeat for each serving.

Chef’s Insight

To achieve the perfect texture for injera pancakes, be sure to let the batter rest before cooking.

Notes

Feel free to add more vegetables to the chicken stew for additional nutrition and flavor.