Cheese pancake with avocado and bacon
Eggs and cheese make this pancake rich in protein and fats, while avocado adds potassium and a softer creamy texture. Coconut flour helps it hold together without a wheat base, and bacon brings a deeper savory flavor. The result is a filling breakfast with a low carb load and good satiety.
Separate the whites and yolks of the eggs (150 g). Beat the whites with a mixer until stiff, and separately mix the yolks with hard cheese (45 g), coconut flour (16 g), green onion (10 g), apple cider vinegar (2 g), table salt (1 g), and black pepper (1 g).
Fold the cheese mixture gently into the beaten whites, keeping as much air as possible. Heat ghee (15 g) in a skillet, pour in the batter, and cook the pancake over medium heat until golden on both sides.
Slice avocado (80 g) and crisp the bacon (25 g) separately if needed. Serve the hot pancake with avocado and bacon on top or alongside it.
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