Experience a fresh and tasty twist on pancakes with these Savory Zucchini Pancakes. Perfectly suited for a low-carb diet, these pancakes blend the natural sweetness of zucchini with savory hints from Parmesan and herbs, creating a dish that’s both nutritious and satisfying. Ideal for any meal of the day, these pancakes are sure to become a new favorite in your kitchen!
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Savory Zucchini Pancakes
Experience a fresh and tasty twist on pancakes with these Savory Zucchini Pancakes. Perfectly suited for a low-carb diet, these pancakes blend the natural sweetness of zucchini with savory hints from Parmesan and herbs, creating a dish that’s both nutritious and satisfying. Ideal for any meal of the day, these pancakes are sure to become a new favorite in your kitchen!
Ingredients
- 2medium zucchinis, grated
- 1/2 teaspoonsalt
- 2large eggs, beaten
- 1/4 cupalmond flour
- 1/4 cupgrated Parmesan cheese
- 2 tablespoonschopped green onions
- 1garlic clove, minced
- 1/2 teaspoonblack pepper
- Olive oil or butter, for frying
Instructions
- Place grated zucchini in a colander over the sink, sprinkle with salt, and let it sit to draw out moisture for about 10 minutes. Squeeze out excess water using a clean cloth or paper towels.
- In a mixing bowl, combine the zucchini with eggs, almond flour, Parmesan cheese, green onions, minced garlic, and black pepper.
- Heat alarge skilletover medium heat and add a little olive oil or butter.
- Scoop 2 tablespoons of the zucchini mixture per pancake onto the hot skillet and flatten to form a pancake shape. Fry for 3-4 minutes on each side until golden brown and cooked through.
- Serve hot, garnished with additional green onions or a dollop of sour cream if desired.
Notes
Ensure you squeeze as much water as possible from the zucchini to prevent soggy pancakes.
These pancakes can be made in advance and reheated, making them perfect for meal prep or quick breakfasts throughout the week.
Nutrition
- Calories: 70
- Sugar: 1 g
- Fat: 5 g
- Carbohydrates: 3 g
- Protein: 4 g
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