Savory cheese pancakes
Nutrition per serving
| Calories | 529 kcal |
| Protein | 26.7 g |
| Carbs | 9.8 g |
| Fats | 43.5 g |
| Saturated Fat | 30.6 g |
| Monounsaturated Fat | 7.4 g |
| Polyunsaturated Fat | 2.7 g |
| Sugars | 2.6 g |
| Fiber | 4.3 g |
| Sodium | 925 mg |
Ingredients
| Egg(s) | |
| Coconut Flour | |
| Parmesan Cheese | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Chives | |
| Parsley | |
| Fresh Mint Leaves | |
| Coconut Oil | |
| Ground Black Pepper | |
| Sea Salt |
1. Prepare by finely chopping chives, parsley and mint.
2. Break the eggs into a mixing bowl with a pinch of salt and pepper and beat well.
3. Then add the fine coconut flour and whisk.
4. Add the chopped chives, parsley and mint. Then add coconut milk, add grated parmesan cheese and mix together.
5. Prepare heated pan with coconut oil and keep on low to medium heat. Add about 1?2 ladle of the mixture into the hot pan surface to create a small pancake. Cook for about 5 minutes so the pancakes become half firm. Then turn over and cook for another 1-2 minutes until golden brown.
6. When happy with consistency transfer to plate and garnish with fresh herbs.