Recipes

Keto Spinach Pancake with Sunflower Seeds Recipe

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Atkins Keto Spinach Pancake with Sunflower Seeds
3g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.8g

Protein

20.1g

Fat

3.6g

Fiber

227.2cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 4 medium (4-1/8" long) Scallions or Spring Onions
  • 1 10 oz package Frozen Chopped Spinach
  • 2 tbsp Parsley
  • 0 1/2 oz Dill
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 1 large Egg (Whole)
  • 4 tbsp Sour Cream
  • 0 1/2 oz Dry Roasted Sunflower Seed Kernels (Without Salt)
  • 0 1/4 cup Extra Virgin Olive Oil

DIRECTIONS

  1. Heat 3 tablespoons oil in a large nonstick skillet over medium heat.
  2. Cook scallions about 5 minutes, until softened. Transfer to a large bowl. 
  3. Add spinach, parsley, salt and pepper to bowl; mix well. Pour in eggs and add sunflower seeds, mixing until thoroughly combined.
  4. Heat remaining tablespoon of oil in the same skillet. Pour in spinach mixture; flatten with a spatula to level. Cover and cook over medium heat 8 -10 minutes until pancake is set.
  5. Invert pancake onto a plate. Cut into wedges. Serve hot or at room temperature, with a dollop of sour cream or chopped dill, if desired.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.