All I have to say is this is by far the BEST burger I have ever eaten in my entire life on planet earth!

Recipe for bun:

1/4 cup almond flour
3 tbsp coconut flour
2 organic cage free eggs +2 egg whites
1 tbsp ground flaxseed/flaxseed meal
1/2 tsp dried thyme leaves
Pinch of sea salt
1/2 tsp organic pure vanilla extract
2 tbsp organic coconut oil

Recipe for salmon

Spices of choice + 1/2 tsp organic extra virgin olive oil.

First, prep your salmon. After salmon is well spiced, place in a preheated oven (350 degrees F) and bake for 20-25 minutes (flip salmon half way through the time). Alternatively, you can also grill your salmon.

When salmon is ready, set aside and prep pancake buns. Combine pancake bun recipe in a bowl and using a medium ice cream scoop, scoop batter portions into a greased skillet (with coconut oil). Flip when brown bubbles form on the side (mine came out to 4 portions).

When ready, top with salmon and vegetables of choice. I topped mine with my sweet and sour salad dressing (recipe can be found in the “sides and others section of my blog, or just type it in the search bar), organic dark field green vegetables, 1 thick sliced tomato, salmon, cucumbers, and avocado, with a light drizzle of sriracha sauce. Yum!