Keto Zucchini Pancakes
This keto-friendly version of zucchini pancakes replaces the high-carb flour with almond flour and coconut flour, making it a perfect low-carb option. These pancakes are delicious, fluffy, and packed with nutritious ingredients.

Ingredients:

  • 2 medium zucchini, grated (around 400g)
  • 1 teaspoon salt (for draining zucchini)
  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup warm water
  • 1/4 cup warm unsweetened almond milk or coconut milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar substitute (like erythritol or stevia)
  • 2 large eggs
  • 1 teaspoon baking powder
  • 3-4 scallions, chopped
  • 5-6 parsley leaves, chopped
  • 2 tablespoons grated Parmesan cheese (optional for extra flavor)
  • Vegetable oil or avocado oil for frying

Instructions:

1. Prepare the Zucchini:

  • Grate the zucchini and place it in a colander. Sprinkle with 1 teaspoon of salt and let it sit for 10-15 minutes to draw out excess moisture.
  • After 15 minutes, squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible. Set aside.

2. Mix the Dry Ingredients:

  • In a mixing bowl, combine almond flour, coconut flour, baking powder, and Parmesan cheese (if using).

3. Prepare the Wet Ingredients:

  • In another bowl, whisk together the eggs, warm water, warm almond milk (or coconut milk), salt, and sugar substitute until well combined.

4. Combine Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms.
  • Fold in the grated zucchini, chopped scallions, and chopped parsley until evenly distributed.

5. Fry the Pancakes:

  • Heat a small amount of vegetable oil or avocado oil in a large non-stick skillet over medium heat.
  • Drop spoonfuls of the batter into the skillet, spreading them slightly to form pancakes.
  • Cook each pancake for about 3-4 minutes on each side, or until golden brown and cooked through.
  • Remove from the skillet and place on a plate lined with paper towels to absorb any excess oil.

6. Serve:

  • Serve the keto zucchini pancakes warm, topped with your favorite low-carb sauces, sour cream, or avocado slices.

Nutrition Information (per serving, assuming 8 pancakes):

  • Calories: ~110 kcal
  • Carbs: ~3g net carbs
  • Protein: ~5g
  • Fat: ~8g
  • Fiber: ~2g

Tips:

  • Draining Zucchini: Properly draining the zucchini is crucial to avoid soggy pancakes. Make sure to squeeze out as much water as possible.
  • Consistency: The batter should be thick but spreadable. If it’s too thick, you can add a little more water; if it’s too thin, add a bit more almond flour.
  • Flavor Variations: Add other herbs like dill or basil for extra flavor. You can also add some grated cheese like mozzarella for a cheesy version.
  • Serving Suggestions: These pancakes pair well with a dollop of sour cream, or you can serve them with a side of smoked salmon for a complete meal.

This keto version of zucchini pancakes is low in carbs but high in flavor, making it a great choice for breakfast, lunch, or a light dinner. Enjoy!