Recipes

Red Pepper Pancakes with Smoked Salmon Recipe

Atkins Red Pepper Pancakes with Smoked Salmon
3.3g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
6.5g

Protein

9.9g

Fat

0.8g

Fiber

129.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

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

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INGREDIENTS

  • 1 1/2 Atkins Flour Mix
  • 2 large Egg (Whole)
  • 1 oz White Cornmeal (Navajo)
  • 0 1/4 tsp Salt
  • 0 1/8 tsp Red or Cayenne Pepper
  • 0 2/3 cup Heavy Cream
  • 0 1/2 cup, chopped Red Sweet Pepper
  • 0 1/8 cup Cilantro (Coriander)
  • 1 tablespoon Unsalted Butter Stick
  • 0 1/2 cup Sour Cream (Cultured)
  • 5 oz Smoked Chinook Salmon (Lox)

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe; you will need 1/2 cup.
 
  1. Separate eggs place the yolks in a medium bowl and the whites in another bowl.  Whisk egg yolks, baking mix, cornmeal, salt, cayenne and cream until smooth. Stir in small diced red pepper and minced cilantro.
  2. In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Fold egg whites into batter.
  3. Heat a large nonstick skillet over medium heat. Brush with butter and for each pancake, use 1 tablespoon batter and spread with the back of a spoon. Cook pancakes 1 minute until bubbles appear around edges; flip and cook about 30 seconds more. Transfer to a wire rack. Repeat with remaining batter.
  4. Top each pancake with a dollop of sour cream and a few salmon cut into strips.

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.

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