KETO ZUCCHINI PANCAKES
SWEET
INGREDIENTS
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
Shred Zucchinis
First, trim zucchini ends, keep their skin on, and shred with the thinner grating attachment of your food processor or hand box grater.
1
Squeeze Water Out
Place the shredded zucchinis in a kitchen towel, twist, and squeeze to remove excess water.
2
Combine Ingredients
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.
3
Blend Pancake Batter
Blend the Keto Zucchini Pancake batter at high speed until all the ingredients are combined.
4
Add Zucchinis
Transfer batter into a mixing bowl and stir in the shredded, drained zucchinis.
5
Set Aside
Set the Keto Zucchini Pancake batter aside for 10 minutes to let it rest and for the flavors to combine.
6
Heat Pancake Pan
Heat a large non-stick pancake pan or griddle over medium-high heat. Spray olive oil onto the pan.
7
Pour Pancake Batter
Pour 3 tablespoons of Keto Zucchini Pancake batter onto the griddle for each pancake.
8
Flip Pancakes
Flip the pancakes over when the sides are set. It takes about 2 minutes.
9
Serve
Serve with sugar-free flavored maple syrup, toasted pecans, a pinch of extra cinnamon.
10
NET CARBS FAT PROTEIN
1.7 grams
13.5 grams
4.3 grams
SERVINGS
TIME
Serving: 1 Pancake Makes: 10 Pancakes
Prep: 10 Minutes Cook: 10 Minutes
KETO ZUCCHINI PANCAKES
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