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Low Carb Spinach Feta Savory Pancakes
Here is an easy Keto on-the-go breakfast recipe that will perfectly align with your Low-Carb lifestyle. These easy Keto spinach feta savory pancakes are a delightful option, combining almond flour with fresh veggies and feta cheese for a tasty morning meal. Ideal for busy mornings, these pancakes are not only simple to prepare but also versatile enough to suit various dietary needs.
Can you make a vegan version of these pancakes?
Yes, you can create a vegan version of these pancakes by substituting the eggs with flax eggs or chia seeds. To make flax eggs, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. For chia eggs, use one tablespoon of chia seeds mixed with three tablespoons of water. Both alternatives will help bind the ingredients together while keeping the recipe vegan. Additionally, you can replace the crumbled feta with a plant-based cheese for a cheesy flavor.
How to customize this recipe?
This Keto pancake recipe is highly customizable. You can add your favorite vegetables or herbs to suit your taste. Try incorporating diced bell peppers, mushrooms, or even a bit of shredded zucchini for extra nutrients. For those who enjoy a bit of heat, a dash of red pepper flakes or chopped jalapeños can add a spicy kick. You can also experiment with different types of cheese, such as goat cheese or cheddar, to create variations of this recipe.
How to store leftovers?
Place any leftover pancakes in an airtight container and refrigerate for up to 3-5 days. If you want to keep them fresh for a longer period, consider freezing them. To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer bag or container. When ready to eat, reheat them in a skillet or toaster for a quick and convenient breakfast option.
Net Carbs
6.2 g
Fiber
4.7 g
Total Carbs
11 g
Protein
15.7 g
Fats
35.1 g
404 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
2 medium
Almond flour
1 cup
Baking powder
1.5 tsp
Water
4 tbsp
Spinach
1 cup
Scallions
2 medium - 4 1/8" long
Garlic
1 clove
Feta cheese
0.5 cup, crumbled
Nutmeg
0.25 tsp
Salt
0.5 tsp
Black pepper
0.5 tsp
Butter
2 tbsp
Recipe Steps
steps 5
Step 1
In a medium-sized bowl, crack in the eggs and whisk until frothy. Add the almond flour, baking powder, and water and whisk until smooth.Step 2
Wash and roughly chop the spinach, thinly slice the spring onions, and peel and mince the garlic. Add the spinach, spring onions, garlic, crumbled feta cheese, nutmeg, salt, and pepper into the egg and almond flour mixture and stir well to combine.Step 3
Heat the butter in a frying pan on a medium heat and spoon a few tablespoons of batter into the pan. You may use a pancake pan if you have one, otherwise, a regular frying pan would work just fine. Use a spatula or spoon to smooth the mixture out into a pancake circle.Step 4
Cook on each side until golden brown. When bubbles are coming through the batter, flip them over and cook for another 1-2 minutes.Step 5
Serve and enjoy. Store any leftover pancakes in an airtight container in the refrigerator for 3-5 days.
