Mexican Skillet Cakes

Ingredients:

• 1/2 cup almond flour

• 2 egg whites

• 1/4 tsp salt

• 1/2 red pepper - diced

• 1/2 zucchini - diced

• 1/2 red onion - diced

• 3/4 tsp chili powder

• 1 tsp cumin

• 1/2 tsp paprika

• 1/4 tsp oregano

• Black Pepper - 5 grinds

• Guacamole:

• 1 avocado

• 1 lime - 1 squeeze of lime

• 1 garlic clove - grated

• 1 tbsp red onion - grated

• cilantro

• salt

Directions

1. Start out by sauteing your onion in 1 tsp EVOO with the salt, pepper, and spices. Let them cook for about 3 minutes.

2. Meanwhile, combine your other raw veggies in a separate bowl. After the onions have softened, pour them in the separate bowl with the other veggies and toss to coat everything with the spices. Once fully mixed, stir in the eggs/almond flour and salt.

3. Take a big skillet and spray it with olive oil. Heat it until it is super hot. Then, pour 1/3 cup dollops of batter onto the skillet. It will make 4 pancakes. Let them cook for about 4 minutes per side, until golden brown. When you go to flip, carefully do so using both a spatula and a silicone scraper — they can be a bit messy.

4. While they’re cooking, make your guacamole by combining everything in a bowl by smooshing it with the back of a fork.

5. To assemble, top your skillet cakes with a dollop of guacamole, and garnish with cilantro.