Low-Carb Zucchini Pancakes
These pancakes are low in calories but sooo tasty!
10 ingredients · 15 minutes · 2-4 servings
Are you struggling to eat more protein & fiber? These pancakes are high in protein, low in calories yet tasty & will support your fiber intake!
Zucchini is low in carbs and adds volume to our food with very few calories. It’s also rich in both soluble & insoluble fiber, which helps us with BOTH constipation & loose stools! To retain its antioxidants, it’s best to keep the skin on & minimally cook zucchini. Antioxidants help to reduce inflammation which is key for joint & body pain, getting control over our gut & maintaining our health. And adding zucchini to baked goods & pancakes is one of my favourite hacks for increasing my veggie intake!
Directions
Add all ingredients except the zucchini to a blender or food processor & blend until smooth. It should pour easily but not be runny.
Pour the batter into a large measuring cup or medium bowl & fold in the zucchini.
Heat a pan over medium. Melt a little oil in the pan and use a ⅓ measuring cup to scoop the batter onto the pan.
They’re ready to flip once bubbles start to form on the top, about 3-5 min per side depending on your stove.
Serve with butter, my Quick Berry Sauce or fresh berries, nut/seed butter or maple syrup!
Ingredients
190g egg whites
2 heaping scoops vanilla whey isolate, Schinoussa used
2 tsp baking powder
1 tsp cinnamon
⅛ tsp nutmeg, freshly ground
¼ tsp ground ginger
¼ tsp sea salt
½ tsp stevia or to taste
150g zucchini, shredded *no need to squeeze!
coconut oil for frying
Notes
Leftovers - I always make extra to save time during the week. Simply store in an airtight container in the freezer. Use parchment to keep the pancakes from sticking together.
No Zucchini? - Simply omit!
No blender or food processor? - Just mix in a bowl!
