Keto Zucchini Pancakes (Sweet Version, 1.7g Net Carbs)

These Keto Zucchini Pancakes are sweet breakfast pancakes with a fluffy texture and filled with fall spices and moist shredded zucchini. They are a delicious Fall keto breakfast to sneak some greens into your plate with only 1.7 grams of net carbs per serving. Bonus, these are also gluten-free!

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I already shared with you my keto zucchini fritters, a savory zucchini pancake recipe also known as keto zucchini fritters, that I love to serve as a light dinner topped with sour green and herbs. So now time for a sweet zucchini pancake recipe, the fresh and healthy alternative to sugar-free pancakes.

Zucchini pancakes are not keto zucchini fritters! A keto low-carb zucchini fritter recipe is fried in oil and savory, usually served as a light dinner, keto hash brown swap, or side dish. However, keto pancakes with zucchini are sweet and fluffy, cooked on a slightly oiled pancake griddle, and served with sugar-free maple syrup and pecans.

They are sweet pancakes with added zucchini to add vitamins and nutrients to your keto breakfast while enjoying a sweet treat.

Ingredients and Substitutions

• Almond Flour – Don’t swap for coconut flour, or the pancakes will be extremely dry. Learn how to choose your keto flour.
• Unsweetened Almond Milk – You can also use other low-carb dairy-free milk alternatives like soy milk or coconut milk.
• Eggs – Use large eggs.
• Zucchini – Read my paragraph below to learn how to prepare zucchini.
• Baking Soda or Baking Powder – It works with both.
• Vanilla Extract – For more flavors.
• Erythritol – or any other similar keto sweetener.
• Cinnamon – For classic fall flavors.
• Nutmeg – For a touch of spices.
• Melted Coconut Oil or melted butter – measured melted.
• Olive Oil – To slightly oil the pancake griddle. You can also use avocado oil.
• Xanthan Gum – This ingredient helps the batter hold well together and makes the pancakes easier to flip without breaking apart. Also, you can replace xanthan gum with 1 teaspoon of psyllium husk.

For even more flavors, you can add any of the following add-ins.

• Shredded coconut
• Sugar-free chocolate chips
• Chopped pecans

How To Make Zucchini Pancakes

Zucchini is a great low-carb vegetable. It’s made at 95% of water and add many nutrients and vitamins to your keto diet. But, to prevent zucchini from releasing their water into a recipe, you must drain the shredded zucchini first.

1. Start by trimming the end of the zucchini, keeping the skin on because we don’t want to lose all their nutritional properties.
2. Next, shred the zucchini in a food processor or using a box grater. I recommend using the smaller attachment to shred zucchini thinly.
3. Finally, wrap the shredded zucchini in a clean kitchen towel or cheesecloth and twist to extract excess moisture from the zucchini. You can also pat dry the zucchini between two pieces of paper towel. It’s a less messy option, as zucchini tend to color your towel green! Discard the water, or keep it for juice or soup. Set aside the shredded, drained zucchini in a bowl.
4. In the jug of a high-speed blender, add almond flour, eggs, almond milk, baking soda, vanilla extract, erythritol, cinnamon, nutmeg, xanthan gum, and melted coconut oil. Blend on high speed until the batter is smooth.
5. Then, transfer the batter into a mixing bowl and stir in grated zucchini. At this point, you can also stir in any of the add-ins above, about 1/4 cup. Set the batter aside for 10 minutes then it’s ready to cook on a pancake griddle. If you don’t have a blender, you can combine all the ingredients into a mixing bowl. Start by beating the liquid ingredients together. Then, stir in the dry ingredients and, finally, the shredded zucchini. The batter is a bit more grainy without a blender, so make sure you use ultra-fine almond flour to decrease this feeling.
6. Warm a pancake griddle or crepe pan over medium heat. Slightly grease the surface of the skillet with oil spray, and then add 2 tablespoons of batter per pancake.
7. Cook the pancakes gently on one side for 2-3 minutes or until the sides start to dry out and turn golden brown.
8. Then, slide a spatula under the pancake and flip it on the other side to cook for 1-2 extra minutes.

Serving

Serve the pancakes as a delicious dessert or breakfast with a drizzle of sugar-free maple syrup and a few toasted pecans and nuts. I like to also add the following:

• Unsweetened whipped cream
• A pinch of cinnamon
• Shredded coconut

This is also a great recipe for making savory keto zucchini pancakes as an appetizer. To do so, skip the vanilla extract and sweetener. Instead, add 2 tablespoons of chopped chives or green onions and a pinch of salt and garlic powder for a delicious savory taste. Other savory add-ons that you can add up to 1/4 cup are:

• Shredded cheese or sour cream, sliced green onions, and grated parmesan cheese.
• Sundried tomatoes or other sundried veggies
• Bacon bites
• Garlic Tahini Sauce
• Cottage Cheese Dip to increase the protein

Storage Instructions

Store the cooked pancakes in the fridge in an airtight container for up to 3 days. Then, rewarm in a hot pancake griddle or a bread toaster or toaster oven. You can also freeze these keto zucchini sweet pancakes for later. Thaw in the fridge before serving.

More Keto Zucchini Recipes

I love to bake keto recipes with zucchini to use all my summer garden zucchini or to add greens to my day without too many carbs. Below I listed my top low-carb zucchini recipes for you to try.

Keto Zucchini Fritters

Zucchini Slice

Zucchini Lasagna

Keto Zucchini Brownies

Did You Like This Recipe?

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Keto Zucchini Pancakes

1.7gNet Carbs

Almond flour Keto Zucchini Pancakes are fluffy gluten-free pancakes filled with moist zucchini, flavorsome fall spices for a delicious low-carb breakfast, and sneak greens to your day.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Yield: 10 pancakes (3 tbsp batter each)

Serving Size: 1 pancake (3 tbsp batter each)

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4.71 from 17 votes

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Ingredients

US Customary – Metric

Dry ingredients

• ▢ 1 ½ cup Almond Flour
• ▢ ½ teaspoon Baking Soda
• ▢ 1 teaspoon Cinnamon
• ▢ ¼ teaspoon Nutmeg
• ▢ 2 tablespoons Granulated Sweetener
• ▢ ½ teaspoon Xanthan Gum

Wet ingredients

• ▢ 2 large Eggs at room temperature
• ▢ ⅓ cup Unsweetened Vanilla Almond Milk at room temperature
• ▢ ¼ cup Coconut Oil melted, or melted butter
• ▢ 1 teaspoon Vanilla Extract
• ▢ ½ cup Shredded Zucchini excess water removed

Serving ideas for 2 pancakes (not included in nutrition panel)

• ▢ 1 tablespoon Sugar-Free Maple Syrup
• ▢ ½ tablespoon Chopped Pecans

Instructions

• First, trim zucchini ends, keep their skin on, and shred with the thinner grating attachment of your food processor or hand box grater.
• Place the shredded zucchini in a kitchen towel, twist, and squeeze to remove excess water. Discard zucchini water. Measure 1/2 cup of shredded drained zucchini and set aside in a bowl.
• In the jug of a high-speed blender, add almond flour, baking soda, cinnamon, nutmeg, erythritol, xanthan gum, eggs, almond milk, melted coconut oil, and vanilla extract
• Blend on high speed until all the ingredients are combined. Transfer batter into a mixing bowl and stir in the shredded, drained zucchini. Set aside for 10 minutes to rest the batter.
• Heat a large non-stick pancake pan or griddle over medium-high heat.
• Spray olive oil onto the pan and then add 3 tablespoons of batter onto the griddle for each pancake. Don't add more than 3 tablespoons, or the pancakes will be difficult to flip and fragile.
• Flip the pancakes over with a flat spatula when the sides are set. It takes about 2 minutes. 
•  Keep cooking on the other side until golden brown.
• Serve with sugar-free flavored maple syrup, toasted pecans, a pinch of extra cinnamon.
• Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. They can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

Want My Kitchen Equipment?

Kitchen Knife

Vitamix 12-Cup Food Processor or hand grater

Vitamix Ascent A2500 Blender

Measuring Cups Set

Mixing Bowls

Non-Stick Pancake And Crepe Pan

Silicone Spatula

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NutritionServing Size: 1 pancake (3 tbsp batter each)

Yield: 10 pancakes (3 tbsp batter each)

Nutrition

Serving: 1 pancake (3 tbsp batter each)Calories: 143.8 kcal (7%)Carbohydrates: 3.3 g (1%)Fiber: 1.6 g (7%)Net Carbs: 1.7 gProtein: 4.3 g (9%)Fat: 13.5 g (21%)Saturated Fat: 5.5 g (34%)Polyunsaturated Fat: 0.3 gMonounsaturated Fat: 0.7 gTrans Fat: 0.1 gCholesterol: 37.2 mg (12%)Sodium: 80.3 mg (3%)Potassium: 30.6 mg (1%)Sugar: 0.7 g (1%)Vitamin A: 66.4 IU (1%)Vitamin B12: 0.1 µg (2%)Vitamin C: 1.1 mg (1%)Vitamin D: 0.2 µg (1%)Calcium: 46 mg (5%)Iron: 0.7 mg (4%)Magnesium: 2.4 mg (1%)Zinc: 0.1 mg (1%)