Avocado Pancakes with Lemon Coconut Parsley Sauce

Avocado Pancakes with Lemon Coconut Parsley Sauce

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 1
Scheduled for:
Breakfast on Sunday

Ingredients for 1

Show Original

0.04 cup Coconut flour
1/10 tsp Baking soda
0.04 tsp Salt
1/3 large egg Egg
1/10 cup Coconut milk
1/10 avocado(s) Avocado (mashed)
1/2 stalk(s) Green onion, scallion, ramp (thinly sliced)
1/8 tbsp Coconut oil (for the pan)
1/8 tbsp Parsley, fresh (minced - sauce)
1/8 tbsp Lemon juice (minced - sauce)
1/2 tbsp Coconut oil (sauce)
1/10 avocado(s) Avocado (garnish - optional)

Instructions


In a small bowl, sift coconut flour, baking soda and salt, set aside.

In a medium bowl, whisk the eggs, milk, sliced green onions and mashed avocado until thoroughly combined. Add dry ingredients and stir until combined.

Heat a skillet over medium heat. Melt enough coconut oil to coat the bottom of pan.

For each pancake, spoon about ┬╝ cup batter into pan and cook until bubbles begin to appear on the top and bottom is golden brown, about 2 to 3 minutes.

Flip pancake and cook until second side is golden brown, about 2 to 3 minutes. Continue with remaining batter, adding more butter to skillet as needed.

Now prepare the Lemon Parsley Sauce. Melt the coconut oil and stir in lemon juice and parsley. Keep warm until ready to serve.

Serve pancakes with sliced avocado, spring greens, lemon slices and a drizzle of Lemon Coconut Parsley Sauce. Garnish with thinly sliced green onions and minced parsley.

Note:

Coconut oil was substituted for butter from the original recipe.

Nutrition Facts

Per Portion

Calories 242
Calories from fat 207
Calories from saturated fat 139
Total Fat 22.9 g
Saturated Fat 15.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.9 g
Cholesterol 64 mg
Sodium 236 mg
Potassium 278 mg
Total Carbohydrate 5.4 g
Dietary Fiber 3.1 g
Sugars 0.9 g
Protein 3.6 g

Dietary servings

Per Portion


Meat Alternative 0.2
Vegetables 0.5

Energy sources


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