Low Carb Zucchini Pancakes

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.

Servings: 20 pancakes

Ingredients

1 small Zucchini (just over 1 cup)
1 1/2 Cup Almond Mylk
1/2 teaspoon Vanilla Extract
1/4 Cup Coconut Sugar
1/4 Cup Coconut Oil, melted
2 1/2 Cup Almond Flour
1/4 Cup Chia Seeds
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
2 Eggs

Instructions

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.

Notes

Variations

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.

Nutrition Information

Calories (per pancake) 76g, Fat 4.86g, Protein 2.4g, Carbs 6.2g, Fiber 2.7g, (Net Carbs 3.5g)

Nutritional Benefits

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.