Zucchini Pancake Breakfast Stacks (Paleo) Recipe

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Zucchini Pancake Breakfast Stacks (Paleo)
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Ingredients:

Directions:

  1. Shred the zucchini and squeeze out all the water.
  2. Mix shredded zucchini with the egg and almond flour. Add salt and pepper to taste.
  3. Using a non-stick skillet, make the mixture into three pancakes.
  4. Cook over low heat until the inside cooks before the outside burns, about 3 minutes per side. Set aside.
  5. In three 4 ounce ramekins or small bowls, divide the spinach, raw egg and turkey kielbasa in each ramekin; microwave for 1 minute or until egg is at your desired level of doneness.
  6. Place one zucchini pancake on a plate, then add the egg/spinach/kielbasa layer on top of that, then add guacamole and diced red peppers over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 208.84 Kcal (874 kJ)
Calories from fat 135.96 Kcal
% Daily Value*
Total Fat 15.11g 23%
Cholesterol 267.59mg 89%
Sodium 487.96mg 20%
Potassium 208.2mg 4%
Total Carbs 5.52g 2%
Sugars 0.59g 2%
Dietary Fiber 0.8g 3%
Protein 14.28g 29%
Vitamin C 22.9mg 38%
Iron 5.9mg 33%
Calcium 79mg 8%
Amount Per 100 g
Calories 137.62 Kcal (576 kJ)
Calories from fat 89.6 Kcal
% Daily Value*
Total Fat 9.96g 23%
Cholesterol 176.33mg 89%
Sodium 321.56mg 20%
Potassium 137.2mg 4%
Total Carbs 3.63g 2%
Sugars 0.39g 2%
Dietary Fiber 0.53g 3%
Protein 9.41g 29%
Vitamin C 15.1mg 38%
Iron 3.9mg 33%
Calcium 52.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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