Low Carb Vegetable Pancake

Crisp, golden, and packed with wholesome flavor, these Low Carb Vegetable Pancakes are the ultimate guilt-free comfort food. Made with nutrient-rich zucchini, carrot, and cauliflower rice, this recipe combines fresh vegetables with the subtle nuttiness of coconut flour for a naturally gluten-free, keto-friendly option. The addition of garlic powder and scallions ensures a punch of savory goodness in every bite, while coconut oil imparts a deliciously crispy finish. Perfect as a snack, side dish, or light main course, these pancakes come together in just 30 minutes and can be served simply or elevated with a dollop of tangy sour cream or Greek yogurt. Healthy eating has never tasted so indulgent!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Carrot
• 1 cup Cauliflower rice
• 2 large Eggs
• 2 tablespoons Coconut flour
• 2 stalks Scallions
• 1 teaspoon Garlic powder
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 tablespoons Coconut oil

Directions

Step 1

Wash the zucchini and carrot thoroughly. Grate both into a large mixing bowl using a box grater.

Step 2

Using a clean kitchen towel or cheesecloth, squeeze as much moisture as possible out of the grated zucchini and carrot. This step ensures the pancakes won't turn out soggy.

Step 3

Add the cauliflower rice to the mixing bowl with the zucchini and carrot.

Step 4

Finely chop the scallions and add them to the bowl.

Step 5

Crack the eggs into a small bowl, whisk them lightly, and pour over the vegetable mixture.

Step 6

Add the coconut flour, garlic powder, salt, and black pepper to the bowl. Mix everything thoroughly until well-combined. The mixture should hold together when pressed; if it’s too wet, add a small amount of additional coconut flour, one teaspoon at a time.

Step 7

Heat one tablespoon of coconut oil in a non-stick skillet over medium heat.

Step 8

Scoop 1/4 cup of the vegetable mixture into the skillet and flatten it gently to form a pancake about 1/2 inch thick. Cook 3-4 pancakes at a time, depending on the size of your skillet.

Step 9

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

Step 10

Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels. Add the remaining tablespoon of coconut oil to the skillet and repeat with the remaining mixture.

Step 11

Serve the pancakes warm, optionally garnished with a dollop of sour cream or plain Greek yogurt (for non-strict low-carb diets) and some fresh herbs like parsley or chives.

Nutrition Facts

Serving size	(544.7g)

Amount per serving	% Daily Value*
Calories	601.3

Total Fat 40.4g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 0.6g
Cholesterol 372mg	0%
Sodium 3282.1mg	0%
Total Carbohydrate 41.3g	0%
Dietary Fiber 13.2g	0%
Total Sugars 20.6g
Protein 21.5g	0%

Vitamin D 82IU	0%
Calcium 161.6mg	0%
Iron 4.6mg	0%
Potassium 1139.8mg	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: 59.1%

Protein: 14.0%

Carbs: 26.9%