Sample Recipe: Lemon-Olive Oil Breakfast Cakes with Berry Syrup Weekends are made for pancakes! Olive oil–based cakes are a common staple for the Mediterranean baker. The lemon flavor is a light and refreshing new twist on a breakfast favorite To Make the Pancakes 1. In a large bowl, combine the almond flour, baking powder, and salt and whisk to break up any clumps. 2. Add the 4 tablespoons olive oil, eggs, lemon zest and juice, and almond extract and whisk to combine well. 3. In a large skillet, heat 1 tablespoon of olive oil and spoon about 2 tablespoons of batter for each of 4 pancakes. Cook until bubbles begin to form, 4 to 5 minutes, and flip. Cook another 2 to 3 minutes on second side. Repeat with remaining 1 tablespoon olive oil and batter. Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes For the Berry Sauce -1 cup frozen mixed berries -1 tablespoon water or lemon juice, plus more if needed -½ teaspoon vanilla extract To make the Berry Sauce In a small saucepan, heat the frozen berries, water, and vanilla extract over medium-high for 3 to 4 minutes, until bubbly, adding more water if mixture is too thick. Using the back of a spoon or fork, mash the berries and whisk until smooth. DAIRY-FREE, GLUTEN-FREE, VEGETARIAN Per Serving (2 pancakes with ¼ cup berry syrup): Calories 275, Total Fat: 26g, Total Carbs: 8g, Net Carbs: 6g, Fiber: 2g, Protein: 4g, Sodium: 271mg, Macros: Fat: 83%, Carbs: 11%, Protein: 6% For the pancakes: 1 cup almond flour 1 teaspoon baking powder ¼ teaspoon salt 6 tablespoon extra-virgin olive oil, divided 2 large eggs Zest and juice of 1 lemon ½ teaspoon almond or vanilla extract
✔ Author(s): Molly Devine
✔ Title: Essential Ketogenic Mediterranean Diet Cookbook: 100 Low-Carb, Heart-Healthy Recipes for Lasting Weight Loss
✔ Rating : 4.4 out of 5 base on (784 reviews)
✔ ISBN-10: 1641526807
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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