Mexican Skillet Cakes


These savory pancakes are loaded with vegetables and are so good topped with guacamole, scallions, and diced red bell peppers. I’m having a love affair with guacamole this week- don’t judge me! 

Mexican Skillet Cakes
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  1. 1 cup almond flour
  2. 1 egg
  3. 1/4 teaspoon salt
  4. 1 red bell pepper, finely chopped
  5. 1 zucchini, finely chopped
  6. 1/2 cup chopped green onions, divided
  7. 1/2 tablespoon chili powder
  8. 1 Tablespoon olive oil, divided into teaspoons
For garnish
  1. guacamole, store bought or homemade
  2. diced red peppers
  3. green onions (half of what is listed above)
  1. Heat 1 teaspoon oil in a large skillet over medium heat. Sauté peppers, onions, and zucchini until softened, 3 minutes. Transfer to a bowl.
  2. Add flour, chili powder, egg, and half of the green onions to the vegetables.
  3. Heat one teaspoon oil in the skillet. Pour dollops of batter into the pan, making 4 cakes at a time, let them cook for 4 minutes per side until golden brown. Use the last teaspoon of oil to make the last 4 cakes.
  4. Top with guacamole, diced peppers, and green onions.
  5. Enjoy!
  1. adapted from

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