Zucchini Pancake Breakfast Stacks (Paleo)

• 1 zucchini
• 1 egg
• 2 tablespoons almond flour
• 2 eggs
• 12 cup fresh spinach
• 2 ounces turkey kielbasa
• 2 tablespoons guacamole
• 2 tablespoons jarred roasted red peppers, diced

1. Shred the zucchini and squeeze out all the water.
2. Mix shredded zucchini with the egg and almond flour.
3. Add salt and pepper to taste.
4. Using a non-stick skillet, make the mixture into three pancakes.
5. Cook over low heat until the inside cooks before the outside burns, about 3 minutes per side.
6. Set aside.
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. 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.

zucchini, egg, almond flour, eggs, fresh spinach, turkey kielbasa, guacamole, red peppers

Taken from www.food.com/recipe/zucchini-pancake-breakfast-stacks-paleo-495024 (may not work)