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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