Quick & Delicious Zucchini Pancakes Recipe: A Perfect Low-Carb Meal

There’s something truly satisfying about biting into a crispy, golden zucchini pancake with a soft center. These low-carb zucchini pancakes are not only delicious, but they’re also a healthy way to enjoy a savory meal without the extra carbs! This recipe has become a favorite in my household for its ease, versatility, and delightful flavor.

Photo byMMM Recipes

I discovered this gem of a recipe on MMM Recipes, and I’m excited to share it with you because it brings out the natural flavors of zucchini while keeping things light. The addition of Parmesan and green onions gives these pancakes a depth of flavor, while almond flour ensures that this dish is gluten-free and keto-friendly.

Zucchini pancakes are great for breakfast, a side dish, or even as a light dinner. They also pair wonderfully with a variety of toppings—sour cream, fresh herbs, or even a sprinkle of red pepper flakes for some heat!

A Little Background on Zucchini Pancakes

Zucchini has long been a versatile vegetable in kitchens worldwide. In Mediterranean and Middle Eastern cuisines, zucchini pancakes are a staple. Often served with yogurt or garlic sauce, these pancakes are a way to make the most of this mild and healthy vegetable. The twist in this recipe is its low-carb focus, making it ideal for those on keto or gluten-free diets. You get all the traditional flavors without the carbs!

Ingredients:

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped green onions
• 1 garlic clove, minced
• 1/2 teaspoon black pepper
• Olive oil or butter, for frying

Instructions:

1. Prepare the Zucchini: Grate the zucchinis and place them in a colander over the sink. Sprinkle with 1/2 teaspoon of salt and let them sit for about 10 minutes to draw out moisture. Afterward, squeeze the zucchini with a clean cloth or paper towel to remove any excess water. This step ensures that your pancakes are crispy, not soggy!
2. Mix the Batter: In a mixing bowl, combine the grated zucchini with beaten eggs, almond flour, Parmesan cheese, chopped green onions, minced garlic, and black pepper. Mix everything until well-combined.
3. Fry the Pancakes: Heat a large skillet over medium heat and add a bit of olive oil or butter. Scoop about 2 tablespoons of the zucchini mixture for each pancake, placing them onto the skillet. Flatten each scoop slightly to form a pancake shape.
4. Cook to Perfection: Fry the pancakes for 3-4 minutes on each side, or until they are golden brown and fully cooked through. The key to perfect pancakes is to ensure the heat isn’t too high, allowing them to cook evenly without burning.
5. Serve: Once cooked, transfer the pancakes to a plate and serve them hot. Garnish with additional green onions, a dollop of sour cream, or even a sprinkle of fresh herbs for an extra burst of flavor.

Pro Tips:

• If you prefer a sharper taste, you can add a little extra Parmesan or mix in some feta cheese.
• For added texture, you could toss in a tablespoon of flaxseeds or chia seeds into the batter.
• These pancakes can be enjoyed with a side of fresh salsa or avocado slices for a refreshing contrast.

Dietary Variations:

• Vegetarian: This recipe is naturally vegetarian.
• Gluten-Free: Made with almond flour, it’s perfect for gluten-sensitive diets.
• Dairy-Free: Substitute the Parmesan cheese with a dairy-free alternative, or simply leave it out and add a bit more almond flour to bind the mixture.

Pair these pancakes with a fresh green salad, roasted vegetables, or even a poached egg on top to make a complete meal. They also reheat well, making them an excellent meal prep option for the week!

If you loved this recipe, don’t forget to follow me for more easy, low-carb dishes, and feel free to leave your thoughts or variations in the comments below. Sharing is caring, so share this recipe with friends and family who love quick, healthy meals!