EPUB READ Essential Ketogenic Mediterranean Diet Cookbook: 100 Low-Carb, Heart-H

2. Essential Ketogenic Mediterranean Diet Cookbook: 100 Low-Carb, Heart-Healthy Recipes for Lasting Weight Loss

4. Description Sample Recipe Lemon-Olive Oil Breakfast Cakes with Berry Syrup Weekends are made for pancakes! Olive oil–based cakes are a common staple for the Mediterranean baker. The lemon flavor is a light and refreshing new twist on a breakfast favorite To Make the Pancakes 1. In a large bowl, combine the almond flour, baking powder, and salt and whisk to break up any clumps. 2. Add the 4 tablespoons olive oil, eggs, lemon zest and juice, and almond extract and whisk to combine well. 3. In a large skillet, heat 1 tablespoon of olive oil and spoon about 2 tablespoons of batter for each of 4 pancakes. Cook until bubbles begin to form, 4 to 5 minutes, and flip. Cook another 2 to 3 minutes on second side. Repeat with remaining 1 tablespoon olive oil and batter. Serves 4 Prep Time 5 minutes Cook Time 10 minutes For the Berry Sauce -1 cup frozen mixed berries -1 tablespoon water or lemon juice, plus more if needed -½ teaspoon vanilla extract To make the Berry Sauce In a small saucepan, heat the frozen berries, water, and vanilla extract over medium-high for 3 to 4 minutes, until bubbly, adding more water if mixture is too thick. Using the back of a spoon or fork, mash the berries and whisk until smooth. DAIRY-FREE, GLUTEN-FREE, VEGETARIAN Per Serving (2 pancakes with ¼ cup berry syrup) Calories 275, Total Fat 26g, Total Carbs 8g, Net Carbs 6g, Fiber 2g, Protein 4g, Sodium 271mg, Macros Fat 83%, Carbs 11%, Protein 6% For the pancakes 1 cup almond flour 1 teaspoon baking powder ¼ teaspoon salt 6 tablespoon extra-virgin olive oil, divided 2 large eggs Zest and juice of 1 lemon ½ teaspoon almond or vanilla extract

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