Ingredients
- 2 medium zucchini
- 1½ teaspoon sea salt (divideed)
- 2 scallions(very thinly sliced)
- 1 egg (lightly beaten)
- ½ cup almond flour
- ½ teaspoon baking powder
- 1 tablespoon Parmesan cheese (grated)
- 2 tablespoons olive oil
- Freshly ground pepper
Nutrition Info Per Serving
Serving Size
1 serving
Carbohydrates
5
g
Protein
4
g
Fat
10
g
Calories
121
Sometimes you simply yearn for the light taste of zucchini pancakes. Thankfully, with our simple low carb zucchini pancakes, you can enjoy the taste of zucchini pancakes, all while maintaining your low-carb lifestyle! After you make this simple recipe for low carb zucchini pancakes with a few ingredients, you’ll be hooked.
Instructions
- Preheat oven to 200 degrees F.
- Trim ends of zucchini and grate using a medium sized grater.
- In a large colander, toss zucchini with 1 teaspoon of salt. Set aside for 10 minutes.
- After 10 minutes, squeeze as much liquid out from the zucchini as you can using your hands, a clean dishtowel or a piece of cheesecloth.
- When you have removed as much liquid as possible, place zucchini in a large bowl and stir in scallions, egg, and black pepper.
- In a separate bowl, combine almond flour, baking powder, and Parmesan cheese. Add to zucchini and stir mix together.
- Heat 2 tablespoons of olive oil in a large heavy frying pan over medium-high heat. Drop spoonfuls of zucchini mixture into the skillet. Using a spatula, press flat and cook until golden brown, about 3 minutes on each side.
- Drain briefly on paper towels to soak up any excess grease, and immediately transfer to an ovenproof dish. Place in hot oven until ready to eat.