Keto Zucchini Pancakes (Sweet Version)

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 carb per serving. Bonus, these are also gluten-free!

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.

What Are Zucchini 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.

How To Make Zucchini Pancakes

Ingredients

• 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
• Eggs -Use large eggs.
• Zucchinis – read my paragraph below to learn how to prepare zucchini. Is Zucchini Keto-friendly?
• Baking soda or baking powder
• Vanilla essence
• Erythritol – or any other similar keto sweetener.
• Cinnamon
• Nutmeg
• 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.

Prepare the zucchini

Zucchinis are great low-carb vegetables. They are made at 95% of water and add many nutrients and vitamins to your keto diet.

But, to prevent zucchinis from releasing their water into a recipe, you must drain the shredded zucchinis first.

Start by trimming the end of the zucchinis, keeping the skin on because we don’t want to lose all their nutritional properties.

Next, shred the zucchini in a food processor or using a box grater. I recommend using the smaller attachment to shred zucchini thinly.

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.

Making the batter with a blender

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.

Then, transfer the batter into a mixing bowl and stir in grated zucchini. At this point, you can also stir in some delicious adds-on, about 1/4 cup of:

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

Set the batter aside for 10 minutes then it’s ready to cook on a pancake griddle.

Making the batter with no blender

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.

Cooking

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.

Cook the pancakes gently on one side for 2-3 minutes or until the sides start to dry out and turn golden brown.

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

Savory Options

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.

Of course, you can also freeze these keto zucchini sweet pancakes for later. Thaw in the fridge before serving.