Paleo Vegetable Pancake
Elevate your breakfast or brunch game with these delicious Paleo Vegetable Pancakes—made with fresh zucchini, carrot, and green onion for a colorful, nutrient-packed twist on traditional pancakes! This gluten-free recipe combines almond flour and tapioca starch for a light yet satisfying texture, while eggs lend a perfectly fluffy finish. Squeeze out the water from your grated veggies to achieve irresistibly crispy pancakes, cooked to golden perfection in either olive or avocado oil. Seasoned with garlic powder, salt, and a hint of black pepper, they deliver bold, savory flavor in every bite. Ready in just 35 minutes, these paleo-friendly pancakes are ideal for a wholesome, low-carb meal. Serve with creamy guacamole, Paleo-approved yogurt, or a sprinkle of fresh herbs for a truly mouthwatering treat! Perfect for meal prep, quick lunches, or a delectable side dish, they're a great way to enjoy fresh vegetables any time of the day.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large carrot
- 2 stalks green onion
- 3 large eggs
- 0.5 cups almond flour
- 2 tablespoons tapioca starch
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil or avocado oil
Instructions
Grate the zucchini and carrot using a box grater or food processor. Place the grated vegetables into a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial for crisp, non-soggy pancakes.
Thinly slice the green onions and add them to a large mixing bowl along with the squeezed zucchini and carrot.
In a separate small bowl, whisk together the eggs. Pour the eggs into the vegetable mixture.
Add the almond flour, tapioca starch, garlic powder, salt, and black pepper into the mixing bowl. Stir until well combined into a thick batter.
Heat a non-stick skillet or cast-iron pan over medium heat and add 1 tablespoon of oil.
Spoon about 2-3 tablespoons of the batter onto the heated skillet to form each pancake. Use the back of the spoon to flatten and shape them into 3-4 inch rounds.
Cook the pancakes for 3-4 minutes on one side, or until golden brown and firm enough to flip. Carefully flip them over and cook for an additional 3-4 minutes until both sides are golden and cooked through.
Repeat with the remaining batter, adding the second tablespoon of oil to the pan as needed.
Serve the pancakes warm. They pair wonderfully with a dollop of Paleo-approved yogurt, guacamole, or fresh herbs!
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 496 mg | 11% | |
*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.
