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Sardine Pancake

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

Nutrition facts

Per Serving

calories: 423

fat: 33.1g

saturated fat: 6.0g

cholesterol: 274.7mg

sodium: 227.9mg

potassium: 501.9mg

carbohydrates: 1.3g

fiber: 2.0g

sugars: 0.8g

protein: 29.8g

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.