Introduction:
Welcome to a culinary journey where health meets indulgence! Our Keto Zucchini Carrot Pancakes offer a symphony of flavors and textures, making breakfast a delightful experience. These pancakes are not only delicious but also packed with wholesome ingredients, ensuring a nourishing start to your day while staying within your keto goals.
Ingredients:
Prepare to delight your taste buds with the following wholesome keto-friendly ingredients:
1 cup grated zucchini, with excess moisture squeezed out
1 cup grated carrots
1 cup almond flour
2 tablespoons ground flaxseeds
1/4 cup unsweetened almond milk (or any keto-friendly plant-based milk)
2 large eggs
1 tablespoon coconut oil, melted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Cooking spray or oil for greasing the pan
Instructions:
Preparing the Batter:
In a large mixing bowl, combine almond flour, ground flaxseeds, baking powder, baking soda, and salt.
Preparing the Vegetables:
Grate the zucchini and carrots using a box grater. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
Creating the Batter:
In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract.
Add the grated zucchini and carrots to the wet mixture and stir to combine.
Combining Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring until well combined. The batter should be thick yet pourable.
Preheating the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Cooking the Pancakes:
Scoop about 1/4 cup of the batter onto the hot griddle for each pancake. Use the back of a spoon to spread the batter into a round shape.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Repeat:
Repeat the process with the remaining batter, adjusting the heat as needed to prevent burning.
Keeping Warm:
Keep the cooked pancakes warm in a low oven while preparing the rest.
Serving:
Serve the Keto Zucchini Carrot Pancakes warm with your favorite keto-friendly toppings, such as sugar-free syrup, whipped cream (sweetened with a keto-friendly sweetener), or berries.
Nutrition Facts (Per Serving – Makes about 12 pancakes):
Calories: 90
Fat: 7g
Protein: 4g
Total Carbohydrates: 4g
Dietary Fiber: 2g
Net Carbs: 2g
Enjoy your delicious and keto-friendly Zucchini Carrot Pancakes!