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Mexican Skillet Cakes

Happy Ash Wednesday! (And Valentine’s Day!)

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Ready or not, we’re officially kicking off the Lenten season today.

And in my Catholic family, that always means one thing: no meat on Fridays.

Growing up, we would always go to the Friday Night Fish Fry at my church. It was definitely something I looked forward to in our community in Ohio. Namely because I would always see the cute boys from church who went to the private schools in the area, but that’s a story for a different day.

Tonight I wanted to share a delicious Lent-friendly dish that is as delicious as it is photogenic.

Mexican Skillet Cakes!!

Mexican flavored veggies packed into a flapjack, and smothered with creamy guacamole!

This budget-friendly meal is definitely not laking in the flavor department, let me tell ya!

And it has a protein-packed secret ingredient: almond flour! Which is simply ground up almonds. But it gives these bad boys a hearty bite, and packs a nutritional punch!

And it’s Grain and Gluten Free, Paleo and Specific Carb Diet friendly! (with a Vegan Option, too!)

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Here’s what you need: (Serves 1)

1/2 cup almond flour
3 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 tsp salt
1/2 red pepper, diced
1/2 zucchini, diced
1/2 red onion, diced
2 shiitake mushrooms, diced
3/4 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp oregano
5 grinds of pepper

Guacamole:
1 avocado
squeeze of lime
1 garlic clove, grated
1 tbsp red onion, grated
cilantro
salt

Tools:
Large non-stick skillet
Spatula
Silicone Scraper
Good Chef’s Knife (This is the one I use and love)
Microplane grater/zester

Start out by sautéing the onion in 1 Tbsp EVOO with the salt, pepper, and spices. Let them cook for about 3 minutes. Meanwhile, combine the 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.

In a large, non-stick skillet, add 1 Tbsp olive oil. Heat it over medium heat for 1 minute. 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.

While they’re cooking, make the guacamole by combining the ingredients in a bowl and smashing it with the back of a fork.

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

Wow, oh wow! Were these ever a treat! Before I even tasted them, I was salivating at the amazing aroma coming from the kitchen! I saw my apartment neighbor after dinner when I was throwing away the garbage, and he said, “oh my Gawd, there’s always such good smells coming out of there! Are you opening a restaurant?” Haha, thanks buddy 🙂

But the flavors and textures were incredible….outstanding, in fact. I have never had Mexican flavors with almond flour, and let me tell you — it was outrageous! The Mexican spices were warm and sultry, and then there was this underlying slight sweetness from the almond flour, which had now toasted, and the red peppers, which had begun to caramelize.

And then the rich and luxurious guacamole brought it all together. It was cooling, counterbalancing the spicy-sweetness.

Not too shabby for a humble Lenten supper 🙂

OK, I’m off to church to go get my ashes! Happy Valentine’s Day and Ash Wednesday, friends!

For more recipes, you can get my e-cookbook here, or visit my food blog, GlutenFreeHappyTummy!

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94 responses to “Mexican Skillet Cakes”

      • Oh my gosh yayyyyy!!! That seriously just made my day 🙂 so glad you enjoyed them! Hugs and love xox

  7. This does sound delicious! I’d love to make it, but I have a question. I don’t like guacamole (or avocados). What alternative sauce would you recommend? Would salsa work, or something else?

    Reply

  9. This looks delicious! Thank you so much for posting so many wonderful recipes. I am really enjoying them!

    Reply

    • Thanks!! I’ll try and find out what the line of plates is called and let you know 🙂 Hugs and love xox

      Reply

      • I was on bed rest for 11 months back in 2012 with my ulcerative colitis, and I ended up healing myself through diet after my body rejected every medication. And during that year, I obviously had to figure out how to cook therapeutically for myself food that would heal my body. And so during that time, I developed over 250 original recipes! (I actually wrote a cookbook!) so I’m sharing my favorites with y’all:) but yeah- they’re all from my own brain! Haha

      • That’s so impressive! I admire so much about how you not only made through hardship with resilience but also thrived and flourished. You have been a great inspiration to me 🙂

      • Oh my gosh, thank you again. I am seriously so touched 💛💛💛💛💛💛

  18. We had almond flour pancakes every morning for a year! Now my arms are taking a break!!! But it does really add the protein. This meal looks so wonderful!!!
    I cannot believe I missed ash wednesday. I have just worked up the ability to drive to the church down the road. I don’t know if I can make it in the church so I go on wednesday’s to the prayer garden right outside. Had I thought to try this drive later…since my seizures my short term memory…ughhh so frustrating…and I’m a chaplain and everything!!! So upsetting I missed the service. Well, God knows my heart…

    Reply

    • Thank you Bethany! Yeah Almond flour is amazing. Gosh I’m sorry you’re going through that. I will definitely keep your health and memory in my prayers. Yes He definitely does know it 🙂 Hugs and love xox

      Reply

  22. This looks SOOOOOOOOO yummy! Thank you so much for sharing the recipe. I love, love, love your blog, too! I especially appreciate your transparency and how you write from your heart. You are an inspiration! And your book…! I’m looking forward to getting it! Thank you, again!

    Reply

    • Aww thank you so much! What a kind thing to say 🙂 I’m so glad you’ve been enjoying my blog! Big big hugs to you xox

      Reply

  23. I will definitely be trying this…yum. And I’ll share the recipe with my mom and aunt too – the three of us are all GF.

    Reply

  27. Looks and sounds like a great dish, not just during Lent but anytime and any where. I look forward to trying. I also look forward to getting your books.

    As always thanks for the recent “likes” sent my way. I appreciate your encouragement and support.

    God bless,

    Reply

  28. You eat a lot of vegetables. Does that mean, you’re solar powered? Ha ha ha ha. Oh man. I’m funny, yeah. To myself.

    This looks good though. Like those
    potato cakes. I love the guacamole and I think it loves me.

    Reply

    • Oh awesome!! I’m so glad you enjoyed it! Thanks for sharing Esther 🙂 Hugs and love xox

      Reply

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