Keto-Friendly Egg Roll Bowl Pancakes

Indulge in a savory twist on breakfast with these Keto-Friendly Egg Roll Bowl Pancakes. Packed with the delicious flavors of an egg roll, these pancakes are low in carbs and high in protein, making them the perfect guilt-free treat for your keto lifestyle.

Course Breakfast

Cuisine Asian-inspired

Keyword egg roll bowl, keto pancakes, keto-friendly, low carb breakfast, savory pancakes

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 250kcal

Equipment

Mixing bowl
Whisk
Skillet
Spatula
Measuring cups and spoons

Ingredients

1 cup almond flour (120g)
¼ cup coconut flour (30g)
½ tsp baking powder
¼ tsp salt
½ tsp garlic powder
½ tsp onion powder
1 large egg
¾ cup unsweetened almond milk (180ml)
1 cup shredded cabbage (100g)
½ cup shredded carrots (50g)
½ cup cooked and crumbled pork or chicken (75g)
2 tbsp soy sauce or tamari (for gluten-free)
2 tbsp sesame oil (for frying)
chopped green onions for garnish

Instructions

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, garlic powder, and onion powder. Mix well to ensure even distribution of the dry ingredients.
Crack the egg into the bowl and stir in the unsweetened almond milk. Whisk until smooth and well combined.
Fold in the shredded cabbage, shredded carrots, and crumbled pork or chicken. Ensure all ingredients are well mixed, creating a thick batter.
In a large skillet, heat the sesame oil over medium heat. Allow the oil to heat up until shimmering but not smoking.
For each pancake, spoon about 1/4 cup of the batter into the skillet. Flatten slightly with the back of a spatula to form a pancake shape. Cook for 3-4 minutes on one side, or until bubbles form and the edges start to look set.
Carefully flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more sesame oil as needed.
Once cooked, transfer the pancakes to a plate. Garnish with chopped green onions and serve warm with extra soy sauce or tamari on the side for dipping.

Notes

These pancakes can be stored in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before serving. Feel free to customize the filling with your favorite vegetables or protein sources to suit your taste!

Nutrition