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.
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.