"An entrée that is paleo friendly!"
Serving: 3 | Prep: 10m | Ready in: 25m
Ingredients
• 3/4 cup almond flour
• 1/2 cup coconut flour
• 1 (5 oz.) can tuna, drained
• 1/4 cup orange juice
• 1/4 cup almond milk
• 1 tbsp. baking powder
• 3 pineapple rings, chopped
• 1 large egg
• 2 tbsps. olive oil
Direction
• Mix egg, pineapple, baking powder, almond milk, orange juice, tuna,
coconut flour and almond flour till incorporated into batter in bowl.
• Heat olive oil in big skillet on medium heat; put batter into skillet. Cook for
3 minutes, don’t mix. Every 3 minutes for 15 minutes, flip batter using
spatula till it’s an even mixture of light tuna color and golden and crispy
batter on both sides.
Nutrition Information
• Calories: 279 calories;
• Total Carbohydrate: 21.7 g
• Cholesterol: 75 mg
• Total Fat: 11.8 g
• Protein: 24.2 g
• Sodium: 552 mg