Low Carb Vegetable Pancake
Discover a nutritious twist on a classic comfort food with our Low Carb Vegetable Pancakes—packed with flavor, fiber, and wholesome ingredients! Made with zucchini, carrot, cauliflower rice, and coconut flour, these vibrant pancakes are perfect for anyone seeking a healthy, keto-friendly alternative to traditional recipes. By squeezing out excess moisture from the shredded vegetables and combining them with protein-rich eggs and savory seasonings like garlic powder, these pancakes hold up beautifully while staying light and tender. Cooked to golden perfection in coconut oil, they’re ideal as a quick breakfast, satisfying lunch, or even a snack. Serve them warm with a dollop of Greek yogurt or sour cream and fresh herbs for a burst of freshness. Easy to prepare in just 30 minutes, this versatile dish is a must-try for anyone embracing healthier eating habits.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 1 cup Cauliflower rice
- 2 large Eggs
- 2 tablespoons Coconut flour
- 2 stalks Scallions
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Coconut oil
Instructions
Wash the zucchini and carrot thoroughly. Grate both into a large mixing bowl using a box grater.
Using a clean kitchen towel or cheesecloth, squeeze as much moisture as possible out of the grated zucchini and carrot. This step ensures the pancakes won't turn out soggy.
Add the cauliflower rice to the mixing bowl with the zucchini and carrot.
Finely chop the scallions and add them to the bowl.
Crack the eggs into a small bowl, whisk them lightly, and pour over the vegetable mixture.
Add the coconut flour, garlic powder, salt, and black pepper to the bowl. Mix everything thoroughly until well-combined. The mixture should hold together when pressed; if it’s too wet, add a small amount of additional coconut flour, one teaspoon at a time.
Heat one tablespoon of coconut oil in a non-stick skillet over medium heat.
Scoop 1/4 cup of the vegetable mixture into the skillet and flatten it gently to form a pancake about 1/2 inch thick. Cook 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 as necessary to avoid burning.
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels. Add the remaining tablespoon of coconut oil to the skillet and repeat with the remaining mixture.
Serve the pancakes warm, optionally garnished with a dollop of sour cream or plain Greek yogurt (for non-strict low-carb diets) and some fresh herbs like parsley or chives.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 20.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1140 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.
