Whole30 Vegetable Pancake
Get ready to elevate your veggie game with this hearty and nutritious Whole30 Vegetable Pancake! Packed with the natural goodness of zucchini, carrot, and scallions, these crisp and flavorful pancakes are bound together with eggs and almond flour for a gluten-free, grain-free delight. Infused with a touch of garlic powder and seasoned just right, they’re pan-fried to golden perfection in coconut or avocado oil, making them as satisfying as they are wholesome. Perfect as a side dish, a savory breakfast, or even a light lunch, these pancakes are easy to make and ready in just 35 minutes. Pair them with a Whole30-compliant dip like guacamole or tahini for an extra burst of flavor. Healthy, simple, and irresistibly delicious, this recipe makes clean eating a joy! **Keywords: Whole30 Vegetable Pancake, gluten-free vegetable pancake, healthy breakfast pancakes, zucchini carrot pancake recipe, paleo vegetable pancake.**
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Ingredients
- 2 medium (about 300 g total) Zucchini
- 1 large (about 100 g) Carrot
- 3 stalks Scallions (Green Onions)
- 2 large Eggs
- 3 tablespoons Almond Flour
- 0.5 teaspoons Garlic Powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black Pepper
- 2 tablespoons Coconut Oil (or Avocado Oil for frying)
Directions
Step 1
Wash and 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 liquid as possible.
Step 2
Finely chop the scallions (both white and green parts).
Step 3
In a large mixing bowl, whisk the eggs. Add the almond flour, garlic powder, salt, and black pepper, and whisk until smooth.
Step 4
Stir in the grated zucchini, carrot, and chopped scallions, mixing until all ingredients are evenly coated in the batter.
Step 5
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat.
Step 6
Scoop about 1/4 cup of the vegetable mixture into the skillet and flatten it gently with the back of a spoon to form a pancake about 3-4 inches wide.
Step 7
Cook the pancake for 3-4 minutes on one side, then carefully flip and cook for another 3-4 minutes on the other side. The pancake should be golden brown and cooked through.
Step 8
Transfer the cooked pancake to a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining vegetable mixture, adding the second tablespoon of oil to the skillet as needed.
Step 9
Serve warm as-is or with a Whole30-compliant sauce or dip, such as guacamole or a drizzle of tahini.
Nutrition Facts
| Serving size | (866.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 745.2 |
| Total Fat 48.4g | 0% |
| Saturated Fat 28.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 372mg | 0% |
| Sodium 7089.6mg | 0% |
| Total Carbohydrate 60.0g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 46.5g | |
| Protein 23.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 230.4mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1736.4mg | 0% |
Source of Calories