Description
Experience a fresh and tasty twist on pancakes with these Savory Zucchini Pancakes. Perfectly suited for a low-carb diet, these pancakes blend the natural sweetness of zucchini with savory hints from Parmesan and herbs, creating a dish that’s both nutritious and satisfying. Ideal for any meal of the day, these pancakes are sure to become a new favorite in your kitchen!
Ingredients
Scale
- 2 medium zucchinis, grated
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped green onions
- 1 garlic clove, minced
- 1/2 teaspoon black pepper
- Olive oil or butter, for frying
Instructions
- Place grated zucchini in a colander over the sink, sprinkle with salt, and let it sit to draw out moisture for about 10 minutes. Squeeze out excess water using a clean cloth or paper towels.
- In a mixing bowl, combine the zucchini with eggs, almond flour, Parmesan cheese, green onions, minced garlic, and black pepper.
- Heat a large skillet over medium heat and add a little olive oil or butter.
- Scoop 2 tablespoons of the zucchini mixture per pancake onto the hot skillet and flatten to form a pancake shape. Fry for 3-4 minutes on each side until golden brown and cooked through.
- Serve hot, garnished with additional green onions or a dollop of sour cream if desired.
Notes
- Ensure you squeeze as much water as possible from the zucchini to prevent soggy pancakes.
- These pancakes can be made in advance and reheated, making them perfect for meal prep or quick breakfasts throughout the week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 70
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg