Rich pumpkin-based pancakes combined with egg and coconut flour to avoid carbohydrates, accompanied by scrambled egg topped with smoked salmon that will give you that fresh and gourmet touch of all.
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Ingredients1 portion
Preparation
Add to a bowl the squash grated with the pumpkin flower, shape and compress the pancake, cover with flour and dip into the lightly beaten egg whites. Reservation
Heat a pan over medium heat, add the coconut oil, cook the pancakes on both sides until they have a firm consistency. Remove from the Reserve pan. In the same pan add the egg with the onion and form a scrambled egg. Reservation
Serve the pancake on a plate, add the starry egg on top and finish the smoked salmon with a touch of freshly ground pepper. Serve and enjoy.
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