Fluffy Low Carb Keto Zucchini Bread Pancakes (Paleo, Vegan)


5 from 24 votes
Jump to RecipeRate

Easy fuffy low carb zucchini bread pancakes made with coconut flour and almond flour. These keto friendly flourless pancakes are a sneaky way to add shredded zucchini- You won’t even know it’s in there! Vegan, Paleo, Gluten Free. 

Fluffy Low Carb Keto Pancakes with zucchini

Healthy Low Carb Pancakes Recipe

When it comes to my favorite healthy breakfasts, thick and fluffy pancakes take first place. In the past few weeks, we’ve seen low carb cinnamon roll pancakes and healthy pancakes with banana. It is now time to go a little seasonal, with zucchini season in full swing!

Adding shredded zucchini to these thick fluffy pancakes make them taste exactly like zucchini bread, especially with a sprinkling of mini chocolate chips throughout. I promise you won’t taste them (as evidenced by these flourless zucchini fudge brownies) and they give you a veggie boost! 

How to make keto pancakes with NO cream cheese

Since I started experimenting with the ketogenic diet, I found a heavy focus on using cream cheese in recipes. As someone who reserves cream cheese for bagels, I wanted to ensure my keto pancakes had NO cream cheese in them.

As such, I found that making keto pancakes with almond meal and coconut flour to yield the perfect result.

On its own, coconut flour required significantly more liquid to produce even remotely edible pancakes. On the other hand, almond meal worked okay but tasted gritty. By combining the two, it produced almost diner-like pancakes, but so much healthier and completely sugar free! 

How to make pancakes thick and fluffy

To key to making pancakes ultra fluffy and pillow-like, is to be patient. I know its easy for us to want pancakes right there and then but trust me on this- It is well worth the wait! 

It is best to use a good quality non-stick pan. Even though it is non-stick, I would recommend spraying a tiny bit of cooking spray or coconut oil over it. Heat the pan on low-medium heat, and for the duration of the cooking process, do not exceed this. 

Once the pan is hot enough, add your batter and immediately cover the pan with a lid. This ensures the pancakes are cooked evenly and also the even heat distribution aids the pancakes rising and puffing up.

When the edges start to go golden brown, simply flip and repeat the process!

Fluffy Low Carb Keto Pancakes with zucchini stacked up   

How to make pancakes without egg

Easy! While eggs are necessary for the keto pancakes recipe, they aren’t for the fluffy flourless pancakes made with almond milk and vinegar.

It might sound a little odd to use vinegar, but this is what is needed to replace the egg AND yield perfect fluffy pancakes. When combined with the baking powder, it produces a rising capability which you’d assume would only be feasible by using eggs.

If you don’t have vinegar on hand, you can use lemon or lime juice, but the results won’t be 100% the same. Also, be sure to use a good quality blender to ensure the batter is evenly combined.

Tips and Tricks for a perfect pancake-

  • Allow the batter to sit for at least 10 minutes before cooking
  • If the batter is too thick, add a little extra liquid. If the batter is too thin, add extra almond flour (keto version) or rolled oats (flourless vegan version).
  • Cook smaller pancakes- Quicker cooking time but easier to flip
  • Do not over-cook! Pancakes continue to ‘bake’ while cooling down!
  • Squeeze the excess liquid out of the zucchini (using a dishcloth or paper towel works great)!

More healthy shredded zucchini recipes-

Fluffy Low Carb Keto Pancakes with zucchini

zucchini bread pancakes

Fluffy Low Carb Keto Zucchini Bread Pancakes (Paleo, Vegan)

5 from 24 votes
Easy fuffy low carb zucchini bread pancakes made with coconut flour and almond flour. These keto friendly flourless pancakes are a sneaky way to add shredded zucchini- You won't even know it's in there! Vegan, Paleo, Gluten Free. 
Servings: 3 Servings
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes


Keto Low Carb Pancakes (Keto, Paleo, Sugar Free, Dairy Free, Grain Free)

Flourless Egg Free Pancakes (Vegan, Gluten Free, Sugar Free, Dairy Free)


  • In a high-speed blender, combine all your ingredients and blend until just combined. The batter should be thick and pourable.
  • Allow the batter to sit for 10 minutes. Just before cooking, stir in chocolate chips is desired. 
  • On low-medium heat, preheat a non-stick pan. It would be best to coat with a little bit of oil. Once hot, pour small portions of the batter into the heated pan. Cover immediately, and cook for 2-3 minutes, or until the edges are golden brown. Flip and repeat. 


If the batter is too thin, add more almond flour (keto version) or rolled oats (flourless version).
Fluffy Low Carb Keto Zucchini Bread Pancakes (Paleo, Vegan) can be batch cooked- simply allow to cool before freezing/refrigerating. 


Serving: 1servingCalories: 125kcalCarbohydrates: 3.5gProtein: 7gFat: 7gFiber: 3gVitamin A: 200IUVitamin C: 1.7mgCalcium: 40mgIron: 0.5mgNET CARBS: 1g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Fluffy Low Carb Keto Pancakes with zucchini

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. In the keto version of these you did not put vinegar in the ingredient list. Is it only needed for paleo version?

  2. Yum, I love zucchini bread! Definitely have to try adding zucchini to my pancake batter one day! It probably adds the perfect fluffiness! Thank you again for always providing a vegan option. It really helps to cater towards every dietary need!

  3. Hi, I don’t see vinegar on the ingredients instead of the eggs. If substituing eggs with vinegar how much should I use and is it white or apple cider vinegar? Thanks

  4. I am making these tomorrow and can’t wait 🙂 they look so yummy!!! Thanks for sharing the recipe!

  5. I’ve been craving pancakes so I made these today alongside some sugar free pancakes syrup & they were great! I omitted chocolate chips (almost added cacao nibs, but maybe next time) and added a splash of vanilla. There’s a slight eggy taste so it reminds me of french toast, but with zucchini bread. Thanks for the recipe, it’ll be a weekend breakfast favorite!

  6. Is there any way to sub the egg in the Keto version with say flax eggs or something? That way it would still be grain free/low carb but allergy friendly?

  7. Hi, I’d like to try these but absolutely can’t have coconut flour due to severe SIBO. Can I sub it for more almond flour? If so, is it 1-1? Also, does the zucchini not make the pancakes a bit wet/mushy? (Even if you dry it out first)

  8. These look so good but I just used all our zucchini for dinner the other night! Will they work without the zucchini? Is there a sub I can use for it?

  9. Question (which may be really dumb, but I am new to cooking egg free) I can have the almond/coconut flour but cannot do the eggs. Is switching out the eggs for the vinegar & applesauce possible? TIA!