Name: Pumpkin Pancakes with Scrambled Egg and Smoked Salmon
Prep time: 25 min
Cook time: 10 min
Yield: 1
Cuisine: Internacional
Ingredients: 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.