“Sumptuous Lebanese Breakfast: A Paleo-Friendly Feast for the Senses”

Allergens

N/A

Ingredients

• 6 large free
• range eggs
• 1 cup of ground almond flour
• 1/2 cup of grass
• fed butter, melted
• 1/4 cup of coconut flour
• 1 tsp of baking powder (gluten
• free)
• 1 tsp of sea salt
• 1/2 tsp of ground cinnamon
• 1/2 tsp of vanilla extract
• 1/2 cup of almond milk
• 2 cups of fresh spinach, chopped
• 1 cup of cherry tomatoes, halved
• 1/4 cup of pine nuts, toasted
• 1/4 cup of olive oil
• Freshly ground black pepper
• 2 tbsp of chopped parsley

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine almond flour, coconut flour, baking powder, salt, cinnamon, and mix well.
3. Add in melted butter, vanilla extract, and almond milk to the dry ingredients, stirring until a smooth batter forms.
4. In a separate pan, heat olive oil over medium heat. Sauté spinach and tomatoes for 2 3 minutes or until just wilted. Season with salt and pepper. Remove from heat and set aside.
5. In an oven safe skillet or frying pan, pour the batter evenly to cover the base. Bake for 10 12 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the skillet from the oven and let it cool for a minute. Carefully flip the pancake onto a serving plate.
7. Top with sautéed spinach and tomatoes, then sprinkle pine nuts over the top. Garnish with parsley and freshly ground black pepper.
8. Serve immediately.

Chef’s Insight

This dish highlights the balance of flavors and textures, creating a feast that's both visually appealing and satisfying for the palate.

Notes

Serve with a side of smoked salmon or grilled chicken for added protein and variety.