Keto Zucchini Pancakes Recipe

Keto Zucchini Pancakes Recipe

Ingredients

• 3 eggs (or 2 eggs and 2 egg whites)
• 2 tablespoons (30 ml) half-and half
• 1/4 cup (60 ml) canola oil
• 75 g low-carb bake mix
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 small zucchini, shredded (1 to 1 1/2 cups (125 to 190 g))

Method

1. Mix the eggs, half-and-half, canola oil, bake mix, cinnamon, salt, and nutmeg together until no longer lumpy
2. Mix in the zucchini and let the batter sit for 5 minutes
3. While the batter sits, spray a nonstick griddle or skillet with canola cooking spray and place it over medium-high heat
4. Pour the batter onto the griddle about 1/4 cup (60 ml) at a time
5. Flip the pancakes when their edges are slightly brown and cook thoroughly on both sides
6. Serve with butter or pureed berries or peaches

Makes 3 servings

1. The carb count will vary with the brand of low-carb bake mix you use, but figure about 5 grams of usable carbs and about 20 grams of protein
2. Analysis does not include toppings

Full List of Pancake Recipes
Full List of Keto-Zucchini Recipes