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Low Carb Zucchini Pancakes Recipe

Name: Low Carb Zucchini Pancakes Recipe
Prep time: 25 minutes
Total time: 45 minutes
Yield: 6 servings

Prep Time

25 minutes

Total Time

45 minutes

Yield

servings

Ingredients

2 medium zucchini
1½ teaspoon sea salt (divideed)
2 scallions(very thinly sliced)
1 egg (lightly beaten)
½ cup almond flour
½ teaspoon baking powder
1 tablespoon Parmesan cheese (grated)
2 tablespoons olive oil
Freshly ground pepper

Nutrition Info Per Serving

Serving Size

1 serving

Carbohydrates

Protein

Fat

Calories

121

Zucchini pancakes offer a tasty way to incorporate veggies into your meals. Made with fresh zucchini, almond flour, and scallions, these pancakes are a fantastic low-carb side dish or an easy breakfast option. Each serving contains just 5 grams of carbs, making them suitable for low-carb and keto-friendly eating. Perfect for meal prep or a quick family dinner, these zucchini pancakes are sure to be a hit at your table.

Instructions

Preheat oven to 200 degrees F.
Trim ends of zucchini and grate using a medium sized grater.
In a large colander, toss zucchini with 1 teaspoon of salt. Set aside for 10 minutes.
After 10 minutes, squeeze as much liquid out from the zucchini as you can using your hands, a clean dishtowel or a piece of cheesecloth.
When you have removed as much liquid as possible, place zucchini in a large bowl and stir in scallions, egg, and black pepper.
In a separate bowl, combine almond flour, baking powder, and Parmesan cheese. Add to zucchini and stir mix together.
Heat 2 tablespoons of olive oil in a large heavy frying pan over medium-high heat. Drop spoonfuls of zucchini mixture into the skillet. Using a spatula, press flat and cook until golden brown, about 3 minutes on each side.
Drain briefly on paper towels to soak up any excess grease, and immediately transfer to an ovenproof dish. Place in hot oven until ready to eat.

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