These Low Carb Coconut Flour Pancakes with zucchini are fluffy, delicious and Keto friendly. Top these pancakes with fresh berries or Honey(Non-Keto) for a delicious breakfast.
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6pieces
Calories 73kcal
Ingredients
3eggs
¼cupCoconut Flour
1cup zucchiniShredded
2tbspncream cheese
1 tspnbaking powder(Keto Friendly)
1tspnvanilla extract
1tspnCinnamon powder
1-2tspn stevia(Any other sweetener)
Pinch of salt
1tspnButter
Berries for Serving
Instructions
Squeeze any extra liquid from shredded zucchini.
In a blender add egg, coconut flour, cream cheese, salt, stevia, baking powder, cinnamon powder and vanilla extract. Blend till it is smooth.
In a mixing bowl mix the above batter and shredded zucchini well.
Spoon 1/4 cup of batter in a hot greased griddle. Cook each side 1-2 minutes on low heat. Flip the pancakes when the batter starts to thicken at the center.
Notes
These pancakes are smaller in diameter, around 3 inches. This makes it easier to flip.
If you find the batter runny, add 1-2 teaspoons of coconut flour. Mix and let it rest for 5 minutes.
I have made this in bulk, so have not counted the macros. But if you are on keto, you can easily adjust the recipe as per your required macros. The net carb in this is very less.