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.

  1. 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.

  1. 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.

  1. 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!