Pumpkin Pancakes with Scrambled Egg and Smoked Salmon

Name: Pumpkin Pancakes with Scrambled Egg and Smoked Salmon
Prep time: 25 min
Cook time: 25 min
Yield: 1
Cuisine: Internacional
Ingredients: 1/4 of bunch of pumpkin flower chopped; 1 piece of pumpkin large grated, for pancakes; 1/4 of Cup of egg white for the pancakes; 1 Cup of Coconut flour for the pancakes; 3 spoonfuls of coconut oil to fry the pancakes and scrambled egg; 1 piece of egg for the scrambled egg; 1 tablespoon of onion finely chopped for scrambled egg; 1 pinch of Salt; 1 pinch of Pepper; 1 slice of smoked salmon; 1 pinch of ground black pepper

25 minutes

Easy

1 serving

Inés Miselem

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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Ingredients

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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.