Low Carb Zucchini Pancakes

These low-carb zucchini pancakes are a healthy and delicious alternative to traditional pancakes. Made with grated zucchini, eggs, and almond flour, they are packed with nutrients and have a light and fluffy texture. Serve these pancakes for breakfast or brunch, and top them with your favorite toppings such as fresh fruit, yogurt, or maple syrup. They are easy to make and perfect for anyone following a low-carb or gluten-free diet.

Ingredients

• 2 cups grated zucchini
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Directions

1. In a large bowl, combine grated zucchini and salt. Let it sit for 10 minutes to draw out excess moisture.
2. Squeeze the grated zucchini to remove as much moisture as possible. In a clean towel, wrap the zucchini and squeeze out the liquid.
3. In a separate bowl, whisk together the eggs, almond flour, Parmesan cheese, baking powder, and black pepper.
4. Add the squeezed zucchini to the egg mixture and stir until well combined.
5. Heat olive oil in a non-stick skillet over medium heat.
6. Scoop about 1/4 cup of the zucchini mixture into the skillet and spread it out with a spoon to form a pancake shape.
7. Cook for 2-3 minutes or until golden brown, then flip and cook for an additional 2-3 minutes on the other side.
8. Repeat with the remaining zucchini mixture, adding more olive oil to the skillet as needed.
9. Serve the zucchini pancakes hot with your favorite toppings.

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