Whole30 Vegetable Pancake
Transform your breakfast or snack time with these savory and satisfying Whole30 Vegetable Pancakes, an easy-to-make dish packed with fresh, vibrant flavors. Grated zucchini, carrots, and scallions take center stage in this nutrient-rich recipe, perfectly seasoned with garlic powder, salt, and pepper, while almond flour and eggs bind everything together into golden, crispy perfection. Cooked in coconut oil or avocado oil, these pancakes are not only gluten-free and Paleo-friendly but fully compliant with the Whole30 program, offering a wholesome way to embrace your health goals. With just 35 minutes from start to finish, this versatile recipe is perfect for serving warm with your favorite Whole30-approved dip, such as guacamole or tahini, making it an irresistible choice for a light lunch or snack.
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Recipe Information
Ingredients
- 2 medium (about 300 g total) Zucchini
- 1 large (about 100 g) Carrot
- 3 stalks Scallions (Green Onions)
- 2 large Eggs
- 3 tablespoons Almond Flour
- 0.5 teaspoons Garlic Powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 2 tablespoons Coconut Oil (or Avocado Oil for frying)
Instructions
Wash and 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 liquid as possible.
Finely chop the scallions (both white and green parts).
In a large mixing bowl, whisk the eggs. Add the almond flour, garlic powder, salt, and black pepper, and whisk until smooth.
Stir in the grated zucchini, carrot, and chopped scallions, mixing until all ingredients are evenly coated in the batter.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the vegetable mixture into the skillet and flatten it gently with the back of a spoon to form a pancake about 3-4 inches wide.
Cook the pancake for 3-4 minutes on one side, then carefully flip and cook for another 3-4 minutes on the other side. The pancake should be golden brown and cooked through.
Transfer the cooked pancake to a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining vegetable mixture, adding the second tablespoon of oil to the skillet as needed.
Serve warm as-is or with a Whole30-compliant sauce or dip, such as guacamole or a drizzle of tahini.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 46.5 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1736 mg | 37% | |
*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.
