Low Carb Zucchini Pancakes Recipe is one of those dishes I keep coming back to when I want something tasty but don’t want to feel like I just ate a brick of carbs. Seriously, these pancakes are like a little veggie party in your mouth, and they don’t mess around when it comes to flavor or texture. If you’re curious about how to whip up a batch that’s light, fluffy, and surprisingly satisfying, you’re in the right spot.
Why You Will Love Low Carb Zucchini Pancakes Recipe
Ever find yourself craving pancakes but feeling guilty about the carbs? Same here. These zucchini pancakes solve that problem by swapping out flour for shredded zucchini and a few other low-carb ingredients. They’re perfect for breakfast, a snack, or even a light dinner. Plus, they sneak in some veggies without making you feel like you’re eating rabbit food. And honestly, who doesn’t want pancakes that help you hit your veggie goals without sacrificing taste?
Variation I’ve Tried And Liked
I’ve played around with this recipe quite a bit. Sometimes I add a sprinkle of parmesan for a cheesy twist, other times I toss in some fresh herbs like dill or chives to brighten things up. If you like a bit of heat, a pinch of cayenne pepper works wonders. And for those who prefer their pancakes sweet, a dash of cinnamon and a little stevia can turn these into a breakfast treat.
Low Carb Zucchini Pancakes Recipe
Ingredients
Instructions
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk the eggs, then add almond flour, parmesan cheese, minced garlic, salt, and pepper. Mix well.
- Add the zucchini to the bowl and combine thoroughly.
- Spoon the zucchini batter into the skillet and flatten slightly with the back of the spoon.
- Cook for 3-4 minutes on each side or until golden brown and cooked through.
- Remove from skillet and drain on paper towels if needed.
- Serve warm as a healthy breakfast or snack.
Notes
Tips for Low Carb Zucchini Pancakes
- Don’t skip squeezing out the zucchini. Trust me, you don’t want watery pancakes.
- Use a good non-stick pan or a well-seasoned cast iron skillet to prevent sticking.
- If you want extra crispy edges, cook on a slightly higher heat but watch carefully so they don’t burn.
- Make sure the batter isn’t too wet; if it is, add a bit more almond flour.
- These pancakes reheat well in a toaster oven or on a skillet, so feel free to make a batch ahead.
Leftovers
Got some leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to keep the edges crispy. You can also freeze them just separate each pancake with parchment paper and pop them in a freezer bag. When you want a quick bite, reheat straight from frozen.
Common Mistakes to Avoid
- Not squeezing out zucchini moisture thoroughly, this leads to soggy pancakes.
- Overcrowding the pan, pancakes won’t cook evenly and won’t get crispy.
- Using too much batter per pancake, keep them small so they cook through properly.
- Skipping the baking powder, it really helps with fluffiness.
- Cooking on too high heat, they’ll burn on the outside but stay raw inside.
Nutrition Facts
- Calories: 180 kcal
- Carbohydrates: 6 g
- Protein: 10 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 3 g
These zucchini pancakes hit the sweet spot between tasty and light. They keep carbs low without skimping on flavor, making them a solid choice whether you’re cutting back or just want a veggie-packed meal. What’s not to love?