A source of protein and healthy fats, these pancakes are rich in vitamins and minerals thanks to spinach and almond flour. Their rich flavor with hints of bacon makes the dish perfect for a hearty breakfast.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Egg | |||
| Spinach | |||
| Almond flour | |||
| Ghee butter | |||
| Bacon | to taste | ||
| Cooking salt | to taste | ||
| Black pepper | to taste | ||
| Product release: | 325 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 5 | ||
| 5 | ||
| 5 | ||
| 6 | ||
| 10 | ||
36 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 10.8 |
| Digestible proteins | 8 |
| Fats | 19.3 |
| Net carbohydrates | 1.7 |
| Calories | 233 kcal |
| Indexes | |
| Glycemic index | 7.4 |
| Glycemic load | 0.2 |
| Insulin index, II | 22.9 |
| Disease inflammatory index, DII | -0.22 |
| Antioxidant, ORAC | 1 427 |
| Weight loss | Detention | Set |
|---|---|---|
| 24% | 17% | 14% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
- Histidine9,2%
- Tryptophan53%
- Phenylalanine20%
- Methionine29%
- Threonine23%
- Lysine47%
- Valin20%
- Isoleucine46%
- Leucine38%
- ClassQty, g
- Omega-30.11
- Omega-62.27
- Omega-924.92
- Cholesterol0.27
- Saturated fats2.86
| Nutrient | % of RDA |
|---|---|
| Lutein | 36363660?9 |
| Chlorophyll | 363636108?36 |
| Manganese | 313935473114 |
| Iron | 3013924165 |
| Phosphorus | 282828392010 |
| Selenium | 27272550154 |
| Copper | 25252352158 |
| Magnesium | 192522611310 |
| Boron | 17171735?5 |
| Zinc | 1217122733 |
| Potassium | 1114131697 |
| Calcium | 11111111119 |
| Coenzyme Q10 | 1111113231 |
| Betaine | 9993721 |
| Iodine | 8851361 |
| Fibers | 710910?6 |
| GABA | 6663162 |
| Zeaxanthin | 5552051 |
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 136136136543?271 |
| Oleic acid (Omega-9) | 607568107?83 |
| Palmitic acid (Saturated) | 21212133?42 |
| Arachidonic acid (AA, Omega-6) | 185537111?11 |
| Linoleic acid (Omega-6) | 13181732?37 |
| Stearic acid (Saturated) | 11141419?29 |
| Alpha-linolenic acid (Omega-3) | 71081364 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 385353133215 |
| Lysine | 344747992412 |
| Isoleucine | 334646962312 |
| Leucine | 27383881259 |
| Methionine | 212929602114 |
| Threonine | 17232349?? |
| Arginine | 15151537124 |
| Tyrosine | 15211554279 |
| Phenylalanine | 14202041258 |
| Valin | 14202041?6 |
| Selenocysteine | 1313122373 |
| Alanine | 13262665?? |
| Cysteine | 8992496 |
| Histidine | 79919?5 |
| Serin | 5538?2 |
| Proline | 55512?3 |
Sauté the spinach (100 g) in a skillet with melted butter (1 tbsp) over medium heat for 3–4 minutes until soft, then let it cool completely.
Whisk the eggs (3 pcs), add almond flour (5 tbsp), season with salt and pepper. Mix until smooth.
Form 8 balls from the dough. Place bacon (to taste) in the center of each. Flatten the balls to form patties.
Fry the patties for 2–3 minutes on each side over medium heat.
Transfer to a baking sheet and bake at 180 °C for 10 minutes.
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