Low Carb Zucchini Pancakes

Crispy, savory, and packed with flavor, these Low Carb Zucchini Pancakes are the perfect guilt-free indulgence for breakfast, brunch, or even as a side dish. Made with fresh grated zucchini, almond flour, and a hint of Parmesan cheese, these golden pancakes deliver a satisfying crunch while staying keto-friendly and gluten-free. A pinch of garlic and onion powder adds a depth of flavor, while squeezing out excess moisture from the zucchini ensures they're beautifully crisp instead of soggy. Ready in just 30 minutes, this quick and easy recipe is cooked in olive or avocado oil for an extra layer of heart-healthy richness. Serve them warm with your choice of creamy sour cream, tangy Greek yogurt, or a sprinkling of fresh herbs for a low-carb dish the whole family will love.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 2 large eggs
• 0.25 cups almond flour
• 0.25 cups grated Parmesan cheese
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground
• 2 tablespoons olive oil or avocado oil

Directions

Step 1

Wash and dry the zucchinis. Grate them using a box grater or food processor.

Step 2

Place the grated zucchini into a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial to prevent soggy pancakes.

Step 3

In a large mixing bowl, whisk the eggs until well combined.

Step 4

Add the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper to the eggs. Mix until smooth.

Step 5

Fold in the grated, squeezed zucchini until evenly combined.

Step 6

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of olive oil or avocado oil and let it heat up.

Step 7

Scoop 2-3 tablespoons of the zucchini batter per pancake onto the skillet. Flatten gently with the back of a spoon or spatula to shape the pancakes.

Step 8

Cook the pancakes for 2-3 minutes on each side, or until golden brown. Avoid overcrowding the skillet; cook in batches if necessary.

Step 9

Transfer the cooked pancakes to a plate lined with paper towels to remove any excess oil.

Step 10

Repeat with the remaining batter, adding more oil to the skillet as needed.

Step 11

Serve warm with your choice of toppings, such as sour cream, Greek yogurt, or fresh herbs.

Nutrition Facts

Serving size	(569.3g)

Amount per serving	% Daily Value*
Calories	747.2

Total Fat 55.6g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 392mg	0%
Sodium 5391.7mg	0%
Total Carbohydrate 37.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 28.5g
Protein 30.1g	0%

Vitamin D 82IU	0%
Calcium 396.1mg	0%
Iron 4.0mg	0%
Potassium 1020.0mg	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: 64.9%

Protein: 15.6%

Carbs: 19.5%