Keto Ethiopian Breakfast Feast: Injera Pancakes, Shakshuka, and Mango Salsa

Allergens

None

Ingredients

• 2 cups almond flour, blanched
• 1 cup coconut flour
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar
• 4 large eggs
• 1 tablespoon olive oil
• 1/2 small red onion, finely diced
• 1 bell pepper, diced
• 1 jalapeno, minced (optional)
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• Salt and black pepper, to taste
• 2 ripe mangoes, diced
• 1 lime, juiced
• Fresh cilantro leaves, for garnish

Instructions

1. Prepare the injera pancakes by mixing together almond flour, coconut flour, and salt in a large bowl. Stir in vinegar and eggs, then whisk until smooth. Let batter rest for 30 minutes. Heat a non stick skillet over medium heat and cook pancakes, one at a time, until golden brown and slightly crispy.
2. In another pan, heat olive oil over medium heat. Sauté red onion, bell pepper, jalapeno, and garlic until softened. Add tomatoes, smoked paprika, cumin, coriander, turmeric, salt, and black pepper simmer for 10 minutes.
3. Prepare mango salsa by combining diced mangoes, lime juice, and cilantro leaves in a bowl.
4. To assemble, place an injera pancake on a plate, top with shakshuka mixture, and finish with a dollop of mango salsa. Garnish with additional fresh cilantro.

Chef’s Insight

Injera pancakes provide a unique, light texture that complements the rich flavors of shakshuka and mango salsa.

Notes

Feel free to adjust spice levels according to personal preference.