Zucchini Pancake Breakfast Stacks (Paleo)

1. 1

   Shred the zucchini and squeeze out all the water.

2. 2

   Mix shredded zucchini with the egg and almond flour.

3. 3

   Add salt and pepper to taste.

4. 4

   Using a non-stick skillet, make the mixture into three pancakes.

5. 5

   Cook over low heat until the inside cooks before the outside burns, about 3 minutes per side.

6. 6

   Set aside.

7. 7

   In three 4 ounce ramekins or small bowls, divide the spinach, raw egg and turkey kielbasa in each ramekin; microwave for 1 minute or until egg is at your desired level of doneness.

8. 8

   Place one zucchini pancake on a plate, then add the egg/spinach/kielbasa layer on top of that, then add guacamole and diced red peppers over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.