Spicy Pork & Green Onion Keto Pancakes with Soy-Lime Dip

KetoHigh ProteinLow Carb

A 440-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 150g ground pork
• 2 large eggs
• 60g almond flour
• 30g coconut flour
• 60ml unsweetened almond milk
• 2 spring onions, thinly sliced
• 1 red bird's eye chili, finely chopped (adjust to taste)
• 1 tbsp soy sauce (gluten-free if preferred)
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• Salt and black pepper to taste
• 2 tbsp avocado oil for frying

Instructions

1. Prep: In a large bowl, combine the ground pork, eggs, almond flour, coconut flour, almond milk, half of the sliced spring onions, chopped chili, salt, and pepper. Mix well until just combined. Do not overmix.
2. Divide the batter into 4 equal portions.
3. Heat 1 tablespoon of avocado oil in a non-stick pan over medium heat. Once hot, spoon two portions of the batter into the pan, flattening them slightly into pancake shapes.
4. Cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter and oil.
5. While the pancakes are cooking, prepare the dipping sauce by whisking together soy sauce, lime juice, sesame oil, remaining spring onions, and grated ginger.
6. Serve the hot pancakes immediately with the prepared soy-lime dip.
7. Top tip: For extra crispiness, finish the pancakes in an air fryer at 180°C for 2-3 minutes after pan-frying.