DRY INGREDIENTS – 1 ½ cup Almond Flour – ½ tsp Baking Soda – 1 tsp Cinnamon – ¼ tsp Nutmeg – 2 tbsp Erythritol – ½ tsp Xanthan Gum WET INGREDIENTS – 2 large Eggs – ⅓ cup Vanilla Almond Milk – ¼ cup Coconut Oil – 1 tsp Vanilla Extract – ½ cup Zucchinis
First, trim zucchini ends, keep their skin on, and shred with the thinner grating attachment of your food processor or hand box grater.
Squeeze Water Out
Place the shredded zucchinis in a kitchen towel, twist, and squeeze to remove excess water.
In the jug of a high-speed blender, add almond flour, baking soda, cinnamon, nutmeg, erythritol, xanthan gum, eggs, almond milk, coconut oil, and vanilla extract.
Blend Pancake Batter
Blend the Keto Zucchini Pancake batter at high speed until all the ingredients are combined.
Transfer batter into a mixing bowl and stir in the shredded, drained zucchinis.
Set the Keto Zucchini Pancake batter aside for 10 minutes to let it rest and for the flavors to combine.
Heat Pancake Pan
Heat a large non-stick pancake pan or griddle over medium-high heat. Spray olive oil onto the pan.
Pour Pancake Batter
Pour 3 tablespoons of Keto Zucchini Pancake batter onto the griddle for each pancake.
Flip the pancakes over when the sides are set. It takes about 2 minutes.
Serve with sugar-free flavored maple syrup, toasted pecans, a pinch of extra cinnamon.
NET CARBS FAT PROTEIN
Serving: 1 Pancake Makes: 10 Pancakes
Prep: 10 Minutes Cook: 10 Minutes