Paleo Vegetable Pancake
Crisp, savory, and packed with nourishing ingredients, these Paleo Vegetable Pancakes are a game-changer for healthy breakfasts, light lunches, or satisfying snacks. Made with fresh zucchini, carrot, and green onion, these pancakes are bound together with protein-rich eggs, almond flour, and tapioca starch for a gluten-free and grain-free twist. A hint of garlic powder and black pepper adds just the right amount of flavor, while squeezing the vegetables ensures perfectly crispy edges every time. Quick to prepare in under 40 minutes, these veggie-packed wonders are cooked to golden perfection in olive or avocado oil, making them both delicious and paleo-friendly. Enjoy them warm and top with a dollop of guacamole, Paleo yogurt, or fresh herbs for a nutritious meal your whole family will love. A perfect option for those embracing clean eating or following a Paleo lifestyle!
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Ingredients
- 2 medium-sized zucchini
- 1 large carrot
- 2 stalks green onion
- 3 large eggs
- 0.5 cups almond flour
- 2 tablespoons tapioca starch
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons olive oil or avocado oil
Directions
Step 1
Grate the zucchini and carrot using a box grater or food processor. Place the grated vegetables into a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial for crisp, non-soggy pancakes.
Step 2
Thinly slice the green onions and add them to a large mixing bowl along with the squeezed zucchini and carrot.
Step 3
In a separate small bowl, whisk together the eggs. Pour the eggs into the vegetable mixture.
Step 4
Add the almond flour, tapioca starch, garlic powder, salt, and black pepper into the mixing bowl. Stir until well combined into a thick batter.
Step 5
Heat a non-stick skillet or cast-iron pan over medium heat and add 1 tablespoon of oil.
Step 6
Spoon about 2-3 tablespoons of the batter onto the heated skillet to form each pancake. Use the back of the spoon to flatten and shape them into 3-4 inch rounds.
Step 7
Cook the pancakes for 3-4 minutes on one side, or until golden brown and firm enough to flip. Carefully flip them over and cook for an additional 3-4 minutes until both sides are golden and cooked through.
Step 8
Repeat with the remaining batter, adding the second tablespoon of oil to the pan as needed.
Step 9
Serve the pancakes warm. They pair wonderfully with a dollop of Paleo-approved yogurt, guacamole, or fresh herbs!
Nutrition Facts
| Serving size | (740.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 964.1 |
| Total Fat 66.6g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 5168.9mg | 0% |
| Total Carbohydrate 64.3g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 33.2g | |
| Protein 34.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 297.1mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1331.6mg | 0% |
Source of Calories