Ingredients:
1 tablespoon avocado oil 2 eggs 1 tablespoon heavy whipping cream 1 tablespoon chia seeds 1/3 cup Birch Benders pancake & waffle mix 1 teaspoon butter or ghee Water (as needed for proper consistency) Directions: In a mixing bowl, combine the eggs, heavy whipping cream, and chia seeds. Whisk until well combined. Gradually add the grain-free pancake & baking mix to the egg mixture, stirring until smooth. If the batter is too thick, gradually add water until you reach the desired consistency. Heat the avocado oil in a non-stick skillet over medium heat. Pour a portion of the batter onto the skillet to form pancakes of your desired size. Cook the pancakes for 2-3 minutes on each side, or until golden brown. Repeat the process with the remaining batter, adding more oil to the skillet as needed. Once all the pancakes are cooked, serve them warm with butter or sugar free syrup. Enjoy your delicious and nutritious Chia Seed Pancakes! Nutrition Facts: Total Calories: 595 , 1.9:1 Ratio, 22 g PRO, NET CHO 6 g, Fat 53 g Created by Danine Hayes, RDN ©MYKETOWEIGH
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Ingredients:
- 2 eggs - 3 tablespoons heavy whipping cream - 3 teaspoons butter - 1 slice of pepper jack cheese - 1/2 cup spinach - 1/2 avocado - Salt and pepper to taste Nutrition Facts: - Calories: ~511 kcal - Protein: ~28 g - Fat: ~40 g - Carbohydrates: ~8.5 g - Fiber: ~5.3 g - Net Carbs: ~3.2 g This Creamy Keto Breakfast Skillet with Avocado is a delicious and satisfying way to start your day on a keto-friendly note. Loaded with creamy scrambled eggs, melted pepper jack cheese, sautéed spinach, and creamy avocado, this skillet meal is sure to become a favorite in your breakfast rotation. Enjoy the creamy goodness and fuel your day with nutritious ingredients that will keep you energized and satisfied until your next meal! Directions: 1. In a small bowl, whisk together the eggs and 2 tablespoons of heavy whipping cream until well combined. Season with salt and pepper to taste. 2. Heat 2 teaspoons of butter in a skillet over medium heat. Pour the egg mixture into the skillet and cook until the eggs are scrambled to your desired consistency. Remove from the skillet and set aside. 3. In the same skillet, add the remaining teaspoon of butter. Add the spinach and sauté until wilted. 4. Once the spinach is wilted, return the scrambled eggs to the skillet. Top with the slice of pepper jack cheese and cover the skillet with a lid to allow the cheese to melt. 5. In the meantime, slice the avocado and remove the pit. 6. Once the cheese has melted, remove the skillet from the heat. Top the scrambled eggs with sliced avocado. 7. Serve the creamy keto breakfast skillet hot and enjoy! Created by Danine Hayes, RDN ©MYKETOWEIGH Ingredients
Created by Danine Hayes, RDN ©MYKETOWEIGH |