Keto South African Inspired Breakfast Feast: Smoked Salmon, Avocado & Coconut Pancakes

Allergens

Eggs, Fish, Nuts (Almond)

Ingredients

• 1 cup coconut flour
• 6 large eggs
• 1/2 cup almond milk
• 4 tbsp unsalted butter, melted
• 1 tsp baking powder
• Salt and pepper, to taste
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 avocado, sliced
• 8 oz smoked salmon, flaked
• Fresh dill, for garnish
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. In a large bowl, whisk together coconut flour, eggs, almond milk, melted butter, baking powder, salt, pepper, paprika, and cayenne pepper until smooth. Let the batter rest for 5 minutes to allow the coconut flour to absorb moisture.
2. Heat a non stick skillet over medium heat. Add olive oil and swirl to coat. Pour about 1/4 cup of the pancake batter into the skillet, cook for 2 minutes on each side or until golden brown. Repeat with the remaining batter, stacking the pancakes as they are done.
3. In a small bowl, toss the avocado slices with lemon juice to prevent browning. Season with salt and pepper.
4. Assemble the dish by placing 2 3 pancakes on each plate, topping them with flaked smoked salmon, avocado slices, and a sprinkle of fresh dill.

Chef’s Insight

To enhance flavors, add a pinch of ground cumin or coriander to the pancake batter.

Notes

Serve with a side of fresh fruit for added color and texture. - For an extra touch, drizzle the dish with balsamic glaze or lemon-tahini sauce.