Zucchini Pancakes
Savor these light, healthy Zucchini Pancakes! Perfect for a nutritious breakfast or light dinner, they're packed with veggies, high in protein, and low in carbs. A delicious way to enjoy your greens while supporting your weight loss or muscle-building goals. Quick to prepare and incredibly satisfying.
Preparation
1
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess water as possible. This step is crucial for crispy pancakes.
2
In a medium bowl, combine the squeezed grated zucchini, eggs, almond flour, salt, and black pepper. Mix well until all ingredients are evenly incorporated and form a cohesive batter.
3
Heat the olive oil in a large non-stick pan or skillet over medium heat.
4
Spoon about 2 tablespoons of the batter per pancake into the hot pan, flattening slightly with the back of the spoon to form uniform pancakes. Cook in batches if necessary, ensuring not to overcrowd the pan.
5
Cook for 3-4 minutes per side, or until golden brown and cooked through. The center should be firm.
6
Serve warm. These pancakes are delicious on their own, or with a dollop of Greek yogurt or a side of lean protein for an extra boost.
Nutrational Values per serving
86
kcal
4g
protein
3g
carbs
7g
fat