Low Carb Savory Vegetable Pancakes

Crispy on the outside and tender on the inside, these Low Carb Savory Vegetable Pancakes are a delicious and nutritious way to enjoy your veggies. Packed with fresh zucchini, carrots, and red bell pepper, these gluten-free pancakes are bound together with almond flour and Parmesan cheese, making them an irresistible low-carb option for breakfast, lunch, or a light dinner. Infused with garlic powder and black pepper for a gentle kick of flavor, these golden pancakes are cooked to perfection in olive or avocado oil. Ready in just 35 minutes, they’re ideal for busy weeknights or meal prep. Serve them with a dollop of sour cream or garnish with fresh herbs for a satisfying, wholesome meal that’s equally nutritious and indulgent! Keywords: low carb, savory vegetable pancakes, gluten-free, healthy breakfast ideas, quick low-carb recipes.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 1 medium Carrot
• 0.5 large Red bell pepper
• 3 stalks Green onions
• 3 large Eggs
• 0.5 cup Almond flour
• 0.25 cup Parmesan cheese, grated
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil or avocado oil

Directions

Step 1

Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean dish towel or cheesecloth, and squeeze out as much moisture as possible.

Step 2

Peel and grate the carrot. Dice the red bell pepper and thinly slice the green onions.

Step 3

In a large mixing bowl, combine the grated zucchini, carrot, diced bell pepper, and sliced green onions.

Step 4

Add in the eggs, almond flour, grated Parmesan cheese, salt, black pepper, and garlic powder. Mix well until all ingredients are thoroughly combined and a batter forms.

Step 5

Heat 1 tablespoon of olive oil or avocado oil in a large non-stick skillet over medium heat.

Step 6

Scoop about 1/4 cup of the vegetable batter for each pancake into the skillet, flattening them slightly with a spatula to form a round pancake. Repeat, making 3-4 pancakes at a time, depending on the size of your skillet.

Step 7

Cook each pancake for 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning.

Step 8

Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter, adding more oil to the skillet as needed.

Step 9

Serve the savory vegetable pancakes hot, optionally garnished with fresh herbs or a dollop of sour cream for added flavor.

Nutrition Facts

Serving size	(823.1g)

Amount per serving	% Daily Value*
Calories	1011.1

Total Fat 72.8g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 578mg	0%
Sodium 5507.2mg	0%
Total Carbohydrate 54.8g	0%
Dietary Fiber 13.1g	0%
Total Sugars 35.3g
Protein 43.4g	0%

Vitamin D 123IU	0%
Calcium 525.8mg	0%
Iron 7.0mg	0%
Potassium 1503.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 16.6%

Carbs: 20.9%