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


  • 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


  1. Heat the oil in a pan
  2. Mix all the other ingredients (except for the lemon juice) in a bowl
  3. Pour the mix into the pan and spread it out into a large pancake shape
  4. Cook until browned on one side then turn it over and cook the other side
  5. Serve with the squeezed lemon juice

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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
Photograph by Hannah Noonan. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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