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

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings Servings

Calories 125kcal

Author Arman Liew

Ingredients

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

1/2 cup almond flour
2 tablespoon coconut flour
1-2 tablespoon granulated sweetener of choice
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup shredded zucchini
3 large eggs
1/4 cup milk of choice coconut milk, almond milk etc
1-2 tablespoon chocolate chips of choice Optional

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

1 heaping cup rolled oats Can sub for quinoa flakes
1 teaspoon baking powder
1/2 cup unsweetened applesauce
1 tablespoon apple cider vinegar
1 tablespoon sticky sweetener of choice maple syrup or agave works best
1 teaspoon cinnamon
1/4 cup shredded zucchini
1/4-1/2 cup liquid of choice almond milk, coconut milk etc.
1-2 tablespoon chocolate chips of choice Optional

Instructions

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.

Notes

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.

Nutrition