Keto Zucchini Pancakes (Sweet Version)
These Keto Zucchini Pancakes are sweet breakfast pancakes with a fluffy texture and filled with fall spices and moist shredded zucchini.
They are a delicious Fall keto breakfast to sneak some greens into your plate with only 1.7 grams of net carb per serving. Bonus, these are also gluten-free!
I already shared with you my keto zucchini fritters, a savory zucchini pancake recipe also known as keto zucchini fritters, that I love to serve as a light dinner topped with sour green and herbs.
So now time for a sweet zucchini pancake recipe, the fresh and healthy alternative to classic pancakes.
What Are Zucchini Pancakes?
Zucchini pancakes are not keto zucchini fritters! A keto low-carb zucchini fritter recipe is fried in oil and savory, usually served as a light dinner, keto hash brown swap, or side dish.
They are sweet pancakes with added zucchini to add vitamins and nutrients to your keto breakfast while enjoying a sweet treat.
How To Make Zucchini Pancakes
- Almond flour – don’t swap for coconut flour, or the pancakes will be extremely dry. Learn how to choose your keto flour.
- Unsweetened almond milk
- Zucchinis – read my paragraph below to learn how to prepare zucchini. Is Zucchini Keto-friendly?
- Baking soda or baking powder
- Vanilla essence
- Erythritol – or any other similar keto sweetener.
- Melted coconut oil or melted butter – measured melted.
- Olive oil to slightly oil the pancake griddle.
- Xanthan gum – this ingredient helps the batter hold well together and makes the pancakes easier to flip without breaking apart. Also, you can replace xanthan gum with 1 teaspoon of psyllium husk.
Prepare the zucchini
Zucchinis are great low-carb vegetables. They are made at 95% of water and add many nutrients and vitamins to your keto diet.
But, to prevent zucchinis from releasing their water into a recipe, you must drain the shredded zucchinis first.
Start by trimming the end of the zucchinis, keeping the skin on because we don’t want to lose all their nutritional properties.
Next, shred the zucchini in a food processor or using a hand grater. I recommend using the smaller attachment to shred zucchini thinly.
Finally, wrap the shredded zucchini in a clean kitchen towel or cheesecloth and twist to extract excess water from the zucchini.
You can also pat dry the zucchini between two pieces of paper towel. It’s a less messy option, as zucchini tend to color your towel green!
Discard the water, or keep it for juice or soup.
Set aside the shredded, drained zucchini in a bowl.
Making the batter with a blender
In the jug of a high-speed blender, add almond flour, eggs, almond milk, baking soda, vanilla extract, erythritol, cinnamon, nutmeg, xanthan gum, and melted coconut oil.
Blend on high speed until the batter is smooth.
Then, transfer the batter into a mixing bowl and stir in shredded zucchini. At this point, you can also stir in some delicious adds-on, about 1/4 cup of:
- Shredded coconut
- Sugar-free chocolate chips
- Chopped pecans
Set the batter aside for 10 minutes then it’s ready to cook on a pancake griddle.
Making the batter with no blender
If you don’t have a blender, you can combine all the ingredients into a mixing bowl.
Start by beating the liquid ingredients together. Then, stir in the dry ingredients and, finally, the shredded zucchini.
The batter is a bit more grainy without a blender, so make sure you use ultra-fine almond flour to decrease this feeling.
Warm a pancake griddle or crepe pan over medium heat. Slightly grease the surface with oil spray, and then add 2 tablespoons of batter per pancake.
Cook the pancakes gently on one side for 2-3 minutes or until the sides start to dry out and turn golden brown.
Then, slide a spatula under the pancake and flip it on the other side to cook for 1-2 extra minutes.
Serve with a drizzle of sugar-free maple syrup and a few toasted pecans and nuts. I like to also add the following:
- Unsweetened whipped cream
- A pinch of cinnamon
- Shredded coconut
This is also a great recipe for making savory keto zucchini pancakes. To do so, skip the vanilla extract and sweetener.
Instead, add 2 tablespoons of chopped chives or green onions and a pinch of salt.
Other savory add-ons that you can add up to 1/4 cup are:
- Shredded cheese
- Sundried tomatoes
- Bacon bites
Store the cooked pancakes in the fridge in an airtight container for up to 3 days. Then, rewarm in a hot pancake griddle or a bread toaster.
Of course, you can also freeze these keto zucchini sweet pancakes for later. Thaw in the fridge before serving.
More Keto Zucchini Recipes
I love to bake keto recipes with zucchini to use all my summer garden zucchini or to add greens to my day without too many carbs.
Below I listed my top low-carb zucchini recipes for you to try.
Have you made these sweet keto pancakes with zucchini? Let me know what you think about them. I love to read your feedback on my recipes.
Keto Zucchini Pancakes
Posted In:Almond FlourCinnamonEggZucchiniMake AheadOne BowlDairy-FreeGluten-FreeHealthyKetoLow-CarbVegetarianBreakfastDessertIntermediateUnder 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.