Description
These Keto Zucchini Pancakes are a delicious low-carb breakfast option, full of flavor and packed with healthy nutrients. Perfect for anyone following a keto or low-carb diet!
Ingredients
- 2 medium zucchinis, grated
- 1 cup almond flour
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
- 2 tbsp butter or coconut oil for frying
- Optional: Sugar-free syrup for topping
Instructions
- Start by grating the zucchinis and placing them in a clean kitchen towel. Squeeze out any excess moisture.
- In a bowl, combine the grated zucchini, almond flour, eggs, baking powder, vanilla extract, cinnamon, and salt. Stir until fully mixed.
- Heat butter or coconut oil in a frying pan over medium heat.
- Pour spoonfuls of the pancake batter into the pan, flattening slightly with the back of the spoon.
- Cook each pancake for 2-3 minutes on each side, until golden brown.
- Serve warm with sugar-free syrup or your favorite keto-friendly topping.
Notes
Make sure to squeeze out all excess moisture from the zucchini to prevent soggy pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Fried
- Cuisine: Keto
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
Keywords: keto, zucchini, pancakes, low-carb, breakfast