Low Carb Savory Vegetable Pancakes
Delight your taste buds with these Low Carb Savory Vegetable Pancakes—an irresistible way to pack nutrient-rich veggies into a quick and wholesome meal! These pancakes combine zucchini, carrot, and red bell pepper for vibrant color and flavor, while almond flour and Parmesan cheese create a satisfyingly delicate texture. Perfectly seasoned with garlic powder, black pepper, and a hint of salt, each pancake is pan-fried to golden perfection using olive or avocado oil. This recipe is low carb, gluten-free, and ready in just 35 minutes, making it an ideal choice for busy weeknights or lazy weekend brunches. Serve them hot with a dollop of sour cream or fresh herbs for a gourmet finish. Whether you're embracing a low-carb lifestyle or simply craving a savory, veggie-packed dish, these pancakes will quickly become a favorite!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Carrot
- 0.5 large Red bell pepper
- 3 stalks Green onions
- 3 large Eggs
- 0.5 cup Almond flour
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil or avocado oil
Instructions
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean dish towel or cheesecloth, and squeeze out as much moisture as possible.
Peel and grate the carrot. Dice the red bell pepper and thinly slice the green onions.
In a large mixing bowl, combine the grated zucchini, carrot, diced bell pepper, and sliced green onions.
Add in the eggs, almond flour, grated Parmesan cheese, salt, black pepper, and garlic powder. Mix well until all ingredients are thoroughly combined and a batter forms.
Heat 1 tablespoon of olive oil or avocado oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the vegetable batter for each pancake into the skillet, flattening them slightly with a spatula to form a round pancake. Repeat, making 3-4 pancakes at a time, depending on the size of your skillet.
Cook each pancake for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more oil to the skillet as needed.
Serve the savory vegetable pancakes hot, optionally garnished with fresh herbs or a dollop of sour cream for added flavor.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 35.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 526 mg | 40% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1504 mg | 32% | |
*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.
