Pumpkin Pancakes with Scrambled Egg and Smoked Salmon

Inés Miselem
Delicious pancakes made from pumpkin combined with egg and coconut flour to avoid carbohydrates, accompanied by scrambled egg topped with smoked salmon for that fresh and gourmet touch that everyone loves.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 1/4 bunches zucchini blossoms, chopped
  • 1 pumpkin, grated large, for the pancakes
  • 1/4 cups egg white, for the pancakes
  • 1 cup coconut flour, for the pancakes
  • 3 tablespoons coconut oil, for frying the pancakes and scrambled egg
  • 1 egg, for the scrambled egg
  • 1 tablespoon onion, finely chopped for scrambled egg
  • 1 pinch salt
  • 1 pinch pepper
  • 1 slice smoked salmon
  • 1 pinch ground black pepper
Preparation
15 mins
10 mins
Low
  • Add the grated pumpkin and the pumpkin flower to a bowl, shape and compress the pancake, coat with flour, and dip in lightly beaten egg whites. Set aside.
  • Heat a pan over medium heat, add coconut oil, and cook the pancakes on both sides until they are firm. Remove from the pan and set aside. In the same pan, add the egg with the onion and scramble. Set aside.
  • Serve the pancake on a plate, add the fried egg on top, and finish with smoked salmon and a touch of freshly ground pepper. Serve and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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