ZUCCHINI COCONUT FLOUR PANCAKES

These  Low Carb Zucchini Coconut Flour Pancakes are fluffy, delicious and Keto friendly. Top these pancakes with fresh berries or Honey(Non-Keto) for a delicious breakfast.

I don’t share a lot of breakfast recipes here. At home, the most common breakfast is Idli, upma, sandwich or Dosa, typical south Indian thing. Hence I never felt the need of sharing these so common recipes here.  This Zucchini Coconut pancake was something I had made when I was on Keto a few months ago and it was a huge hit.  My husband and daughter loved these so much that I made them a couple of more times after that just for them.  So, this pancake recipe is deserved to be shared here.

The Zucchini makes the pancake really moist. Being very low in net carb, Zucchini is one of the best vegetables to be used in Keto or Low Carb diet.  Only after I started my Low carb diet, I realized this vegetable is so versatile. I have been using this vegetable like crazy.  These are great in stir-fries, soups and even for snacking. This vegetable is a staple in my kitchen now. Don’t be shocked if you see more zucchini recipes in coming days.

MY LATEST VIDEOS

Unlike other keto pancakes, these Zucchini Coconut Flour Pancakes don’t taste eggy. I have tried many Keto Pancakes, most of them either taste eggy or they turn out to be flat and dry.  Shredded zucchini in this pancake gives the texture to these pancakes and suppresses the eggy smell.  Another good thing about this pancake is it more like a blender pancake. Just dump all the ingredients except shredded zucchini in a blender and then fold in the shredded zucchini to the mixture.

0 from 0 votes

Print

ZUCCHINI COCONUT FLOUR PANCAKES

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

These fluffy Zucchini Coconut Flour Pancakes are soft, delicious and Keto friendly. Top these pancakes with fresh berries or Honey(Non-Keto) for a delicious breakfast.

Cuisine: American

Servings: 6 pieces

Ingredients

• 3 eggs
• 1/4 cup Coconut Flour
• 1 cup zucchini Shredded
• 2 tbspn cream cheese
• 1 tspn baking powder (Keto Friendly)
• 1 tspn vanilla extract
• 1 tspn Cinammon powder
• 1-2 tspn stevia (Any other sweetener)
• Pinch of salt
• Butter for greasing
• berries for Serving

Instructions

1. Squeeze any extra liquid from shredded zucchini.
2. In a blender add egg, coconut flour, cream cheese, salt, stevia, baking powder, cinnamon powder and vanilla extract. Blend till it is smooth.
3. In a mixing bowl mix the above batter and shredded zucchini well.
4. 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.

Recipe Notes

1. These pancakes are smaller in diameter, around 3 inches. This makes it easier to flip.
2. If you find the batter runny, add 1-2 teaspoons of coconut flour. Mix and let it rest for 5 minutes.
3. 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.

Few More Healthy Breakfast Recipes

STRAWBERRY POMEGRANATE BREAKFAST SMOOTHIE