Low Carb Zucchini Pancakes
Transform breakfast or brunch with these flavorful Low Carb Zucchini Pancakes, a healthy twist on a classic favorite! Packed with fresh, grated zucchini, almond flour, and a sprinkle of Parmesan cheese, these pancakes are wonderfully light, low-carb, and gluten-free. The recipe features simple yet savory seasonings like garlic and onion powder to enhance the natural flavors of zucchini, while crispy edges are achieved by squeezing out excess moisture and cooking to golden perfection in olive or avocado oil. Ready in just 30 minutes, these easy-to-make pancakes are perfect for meal prepping or serving warm with a dollop of sour cream or Greek yogurt. Whether you're following keto, gluten-free, or low-carb diets, this zucchini pancake recipe is sure to delight!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 large eggs
- 0.25 cups almond flour
- 0.25 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons olive oil or avocado oil
Instructions
Wash and dry the zucchinis. Grate them using a box grater or food processor.
Place the grated zucchini into a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial to prevent soggy pancakes.
In a large mixing bowl, whisk the eggs until well combined.
Add the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the eggs. Mix until smooth.
Fold in the grated, squeezed zucchini until evenly combined.
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of olive oil or avocado oil and let it heat up.
Scoop 2-3 tablespoons of the zucchini batter per pancake onto the skillet. Flatten gently with the back of a spoon or spatula to shape the pancakes.
Cook the pancakes for 2-3 minutes on each side, or until golden brown. Avoid overcrowding the skillet; cook in batches if necessary.
Transfer the cooked pancakes to a plate lined with paper towels to remove any excess oil.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve warm with your choice of toppings, such as sour cream, Greek yogurt, or fresh herbs.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 5392 mg | 234% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 28.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 396 mg | 30% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1020 mg | 22% | |
*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.
