These low carb zucchini pancakes are addicting! And a perfect way to put your 500lbs of garden zucchini to good use. These pancakes are low carb, gluten free, dairy free, soy free, and deeeeeelicious! This recipe makes a TON of pancakes, which I love because I save them in the fridge and eat them as snacks or breakfast throughout the week.
1small Zucchini(just over 1 cup)
1 1/2CupAlmond Mylk
1/2 teaspoonVanilla Extract
1/4 Cup Coconut Sugar
1/4 CupCoconut Oil, melted
2 1/2 Cup Almond Flour
1/4Cup Chia Seeds
Grate zucchini and wring out excess moisture. Leave on towel to dry.
Mix remaining ingredients in a blender.
Fold zucchini into batter and pour onto griddle.
NUT FREE - Replace the almond mylk with coconut milk or any seed mylk. Replace the almond flour with a "heaping" 1/2 cup coconut flour + "heaping" 1/2 cup tapioca flour. Add an extra 1/4 mylk and 3 eggs to the batter.
Zucchini contains significant amounts of vitamin B6, riboflavin, folate, C, K, and minerals like potassium and manganese.Cinnamon is loaded with antioxidants, has anti-inflammatory properties, and helps increase insulin sensitivity.Coconut Oil is high in medium chain triglycerides, helps to raise HDL cholesterol (the "good" cholesterol), and loaded with fatty acids (which is brain fuel).Chia Seeds are chock full of antioxidants, high in fiber & protein, and loaded with omega-3 fatty acids.Pasture Raised Eggs are an excellent source of high-quality protein, raise HDL cholesterol (the "good" cholesterol) and lower triglycerides, contain choline (an essential B vitamin), and contain antioxidants that target eye health.