Keto Savory Vegetable Pancakes
Craving a low-carb delight that's packed with flavor and nutrients? These Keto Savory Vegetable Pancakes are your next go-to recipe! Made with fresh zucchini and riced cauliflower, these pancakes combine wholesome vegetables with rich almond flour and Parmesan cheese for a perfectly satisfying bite. Seasoned with garlic and onion powder, then pan-fried to golden perfection in olive oil, they deliver a crispy texture that’s irresistible. In just 30 minutes, you’ll have a keto-friendly dish that’s perfect as a breakfast, snack, or even a side dish. Garnished with fresh scallions for the final touch, these gluten-free vegetable pancakes are a delicious and nutritious way to support your low-carb lifestyle.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup Cauliflower
- 2 large Eggs
- 0.5 cup Almond flour
- 0.25 cup Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Scallions
Instructions
Start by grating the medium zucchini using a cheese grater. After grating, place the zucchini in a clean kitchen cloth and squeeze out as much water as possible.
Chop the cauliflower into small florets and pulse in a food processor until you get a rice-like consistency.
In a large bowl, combine the squeezed zucchini, riced cauliflower, and crack in the eggs. Stir to mix well.
Add the almond flour, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix the ingredients until fully combined.
Heat a non-stick frying pan over medium heat. Add 1 tablespoon of olive oil and allow it to shimmer.
Scoop about 2 tablespoons of the vegetable batter per pancake into the pan, gently flattening them with a spatula.
Cook each pancake for about 3-4 minutes on each side, or until they are golden brown and crisp. Adjust the heat as necessary to avoid burning.
Repeat with the remaining batter, adding more olive oil to the pan as needed.
Once cooked, transfer the pancakes to a plate lined with paper towels to soak up any excess oil.
Garnish with chopped scallions before serving. Enjoy these keto-friendly savory vegetable pancakes warm.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 19.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 466 mg | 36% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
