Sardine Pancake
This may not be your traditional pancake but it’s shaped like one! With only 1.3g of carbohydrates, this could be a good low carb breakfast choice or have it for lunch or dinner with a side salad. It’s also gluten-free and dairy-free.
Serving size 1
Ingredients
- 1 tbs olive oil
- 1 tin sardines in water (100g/3-4oz)
- 1 egg
- 1 tbs almond flour
- 1 tsp dried dill
- 1 tsp freshly squeezed lemon juice
Directions
- Heat the oil in a pan
- Mix all the other ingredients (except for the lemon juice) in a bowl
- Pour the mix into the pan and spread it out into a large pancake shape
- Cook until browned on one side then turn it over and cook the other side
- Serve with the squeezed lemon juice
Nutrition facts
Per Serving
- calories: 423
- carbohydrates: 1.3g
- cholesterol: 274.7mg
- fat: 33.1g
- fiber: 2.0g
- potassium: 501.9mg
- protein: 29.8g
- saturated fat: 6.0g
- sodium: 227.9mg
- sugars: 0.8g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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