Keto Ethiopian Injera Pancakes with Spiced Vegetable Salad and Poached Eggs Recipe

Discover a delightful keto-friendly take on traditional Ethiopian cuisine with our recipe for Keto Ethiopian Injera Pancakes with Spiced Vegetable Salad and Poached Eggs. This dish offers mouthwatering flavors, mouthfeel appeal, and an inviting presentation, making it perfect for a keto breakfast or brunch. Enjoy a taste of Ethiopia while staying true to your low-carb lifestyle with this sensory masterpiece.

Time: Prep: 15 minutes - Cook: 20 minutes - Total: 35 minutes

Servings: 2

Difficulty: Intermediate

Cuisine: Ethiopian, Keto

Allergens

Nuts (almond flour), Eggs

Ingredients

1. 1 cup almond flour 2. 1/2 cup coconut flour 3. 1 tablespoon psyllium husk powder 4. 4 large eggs 5. 1 1/4 cups unsweetened almond milk 6. 1/4 teaspoon sea salt 7. 1 tablespoon olive oil 8. 2 cups chopped seasonal vegetables (e.g., bell peppers, onions, tomatoes) 9. 1 teaspoon ground turmeric 10. 1/2 teaspoon ground cumin 11. 1/4 teaspoon ground ginger 12. Freshly ground black pepper, to taste 13. 4 large eggs (for poaching)

Instructions

Prepare the keto injera pancakes by whisking together almond flour, coconut flour, psyllium husk powder, and salt in a bowl. Gradually add eggs and almond milk, stirring until smooth. Let the batter rest for 5 minutes to thicken.
Heat olive oil in a non stick pan over medium heat. Pour about 1/4 cup of the batter onto the heated pan, spreading it evenly to create a pancake shape. Cook for 3 4 minutes until the bottom is golden brown and then flip, cooking for another 2 3 minutes. Repeat with the remaining batter, stacking the cooked injera pancakes on a plate.
In another pan, sauté the seasonal vegetables in olive oil over medium heat until tender. Season with turmeric, cumin, ginger, and black pepper to taste. Cook for 2 3 minutes more, then remove from heat and set aside.
Poach the eggs in a separate pan filled with simmering water and vinegar, following your preferred poaching method. Carefully remove each cooked egg with a slotted spoon and place them on top of the sautéed vegetables.
To serve, arrange two injera pancakes on individual plates, followed by the spiced vegetable salad and poached eggs. Enjoy your flavorful and nutritious Keto Ethiopian Injera Pancakes breakfast!

Chef’s Insight

1. Using a combination of almond and coconut flours creates a lighter texture for the injera pancakes, perfect for a keto-friendly meal. 2. The blend of spices used in this recipe adds depth to the flavor profile without compromising nutritional values.

Notes

1. Ensure that the pan is well-greased to prevent sticking when cooking the injera pancakes. 2. Adjust the spice levels according to personal preference for a more authentic or adjusted Ethiopian flavor experience.

Substitutions

1. For the keto injera pancakes, you can use coconut flour instead of almond flour. 2. Replace the poached eggs with fried or scrambled eggs if preferred.

Alternative Preparations

1. This dish can be prepared ahead of time and heated up later for a quick breakfast option.

Alternative Methods

1. You may bake the injera pancakes in an oven at 350°F (175°C) for 8-10 minutes per side until golden brown.

Best Storage Practice

1. Store leftover cooked injera pancakes and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving again.

Shelf Life

1. The keto injera pancake batter can be stored in the fridge for up to 2 days.

Plating Tips

1. Arrange the two injera pancakes on individual plates, leaving space between them for the vegetables and eggs. 2. Top the injera pancakes with the spiced vegetable salad, followed by the poached eggs. 3. Garnish with fresh herbs like parsley or cilantro if desired.

Nutrition Facts

1. This dish is high in healthy fats, with almonds and coconuts providing essential nutrients like protein and fiber while keeping carbohydrate levels low. 2. The combination of vegetables ensures a good source of vitamins and minerals.