Is Zucchini Keto Friendly?
Yes! Zucchini is very keto friendly. It’s a great vegetable to eat if you’reon the keto diet. Or low carb diet. Or no diet at all! Zucchini is one of myfavorite vegetables because it’s so versatile.Are squash pancakes keto? YES. More on that below. 🙂
More Healthy Pancake Recipes
* Food Processor – If you’ll be making lots of grated zucchini for zucchini recipes, a food processor is the way to go! It makes for easy shredding. * Boxed Grater – If you don’t have a food processor, you can also use a grater for your keto pancakes with squash. Not as fast and easy, but will definitely work. * Nonstick Ceramic Fry Pan – Use a nonstick pan for your healthy zucchini pancakes so that nothing sticks!
How to Make Sweet Zucchini Pancakes
Making these pancakes is easy! It’s just like making regular pancakes, exceptfor the zucchini. First, shred your zucchini. You can do it with a box graterby hand, or use your food processor.Better than shredding it yourself is having your kids help shred it. It is sogreat having your children be helpful in the kitchen – and it really helpsthem learn about and love food. My food processor is so safe and easy to usethat it is a great kitchen task for kids to do. Plus when it comes toshredding the billions of zucchini you harvest from your garden, a foodprocessor is a must!Once you get your batter mixed up, drop by large spoonfuls onto a greased hotgriddle or pan. Let them cook on one side until the bubbles have popped, andthe flip on the other side and cook until golden brown.Cuisinart Food Processor
Can You Freeze Healthy Zucchini Pancakes?
Yes, you can freeze these healthy zucchini pancakes. Once they have cooleddown, store them in an airtight bag or container with parchment paper layersin between so they don’t stick together.
What to Serve with Zucchini Pancakes
We love to serve ours with plain Greek yogurt , maple syrup and fresh berries.A little bit of summer heaven right there. The cinnamon and nutmeg give thesepancakes a spicy sweet flavor and the zucchini and whole wheat flour makethese pancakes a hearty staple. I froze the pancakes that we didn’t eat andthey reheat beautifully. Perfect for those mornings when you don’t have a lotof time – pop one in the toaster and you have breakfast to go!
Want to save this recipe?
Create a free account to save your favourites recipes and articles!Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT ORCOPY/PASTE recipes to social media or websites. We’d LOVE for you to share alink with photo instead. 🙂Golden Sweet Zucchini PancakesThese sweet zucchini pancakes are packed with the goodness of zucchini. Justlike eating a warm slice of zucchini bread with spices like cinnamon andnutmeg.In the fall we love to make pumpkin pancakes. They are sweet, hearty and are adeliciously filling breakfast. But for some reason they just don’t seem rightto make in the summer. Isn’t it funny that we kind of create our own food lawseven though there really is no one enforcing them? I guess another food law isthat if you grow a garden, from the months of July – September you must onlymake food if it has zucchini in it. Otherwise you will have zucchini literallytaking over your life, right? Well these zucchini pancakes are the summerversion of a pumpkin pancake. They are sweet and hearty and delicious.
Zucchini Pancakes Recipe Swaps
If you need alternatives to the ingredients in zucchini pancakes, here are afew you can try: * Coconut Flour – Those with nut allergies can substitute coconut flour – just use 1/4 cup coconut flour instead of 3/4 cup almond flour. If it’s still too thick, you may need to increase the eggs and buttermilk in equal amounts. You can gauge this based on the consistency of the batter; it should be runny, like a typical pancake batter, except you’ll have pieces of shredded squash throughout. * Flax Seed Meal – If you go this route, you can substitute it one-to-one for the almond flour. No other ingredient adjustments are necessary in this case. * Herbs and Spices – Add any herbs or spices of your choice. Sun-dried tomatoes, basil, garlic, or a mixture of Italian or Mediterranean herbs all come to mind. I’d love to hear about it if you try others!”