Shredded Zucchini Almond Flour Pancakes
The perfect weekend breakfast: Shredded Zucchini Almond Flour Pancakes, with a drizzle of maple syrup, delicious cream and strawberries!
Friends, enjoy these Shredded Zucchini Almond Flour Pancakes, made with summer zucchini! They’re delicious to serve for Sunday brunch, or even a weeknight dinner.
Shredded Zucchini Almond Flour Pancakes
If you’re like our family, we love breakfast for dinner.
Zucchini Almond Flour Pancakes
Fresh from the garden, grab as much zucchini as possible and grate away! My mom would make zucchini pancakes when I was a kid, with garden zucchini. She made them small and they were delish!
Grate the zucchini for these delicious pancakes. And the topping? Well, it’s pretty tasty!
Ingredients for zucchini pancakes:
- Small zucchinis
- Ground flax
- Almond flour
- Honey
- Salt + Cinnamon + Nutmeg
- Vanilla
- Greek yogurt
- Chia seeds
- Eggs
- Coconut milk
- Coconut oil
How to make zucchini pancakes
- Finely shred the zucchini (you can use a food processor or a cheese grater).
- Combine zucchini with ground flax, almond flour, honey, salt, vanilla, cinnamon, nutmeg, Greek yogurt, chia seeds, eggs, and coconut milk.
- Allow to sit overnight in the fridge (optional).
- Heat coconut oil in a hot pan per pancake. (Cooking in hot oil makes the outside nice and crispy.) Place about 1/4 cup of batter onto hot oil.
- Allow pancake to cook for a minute before reducing the heat to medium/low. Cook pancake 3/4 of the way through (wait until small bubbles appear before flipping), 2-3 minutes per side.
- Serve with delicious toppings such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter. (Add nut butter for extra protein :)
Toppings for almond flour pancakes:
Here are the delicious toppings for pancakes, of course totally optional:
- Butter
- Maple syrup
- Honey
- Berries or compote (Try my Summer Cherry Compote Recipe)
- Whipped cream with coconut sugar
- Almond butter, cashew butter, or nut butter
Shredded Zucchini Almond Flour Pancakes
These pancakes are incredibly filling, because they are protein-packed and don’t have as high amount of carbohydrates as regular pancakes.
Don’t forget a delicious strawberry on top!
ENJOY!
More pancake recipes:
Epic Silver Dollar Pancake Board
Lemon Poppyseed Pancakes with Berry Compote
Get the Recipe:
Shredded Zucchini Almond Flour Pancakes
Ingredients
- 2 small zucchini, shredded
- ⅓ cup ground flax
- 1 ½ cup almond flour
- 1 Tbsp. honey
- ¼ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. vanilla
- ½ cup Greek yogurt
- ¼ cup Chia seeds
- 6 eggs
- ½ cup coconut milk
- Coconut oil for cooking
- Optional toppings: maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, cashew butter
Instructions
- Finely shred the zucchini (you can use a food processor or a cheese grater). Combine zucchini with ground flax, almond flour, honey, salt, vanilla, cinnamon, nutmeg, Greek yogurt, chia seeds, eggs, and coconut milk.
- Allow to sit overnight in the fridge (optional).
- Heat 1/4 Tbsp. coconut oil in a hot pan per pancake. (Cooking in hot oil makes the outside nice and crispy.) Place about 1/4 cup of batter onto hot oil. Allow pancake to cook for a minute before reducing the heat to medium/low. Cook pancake 3/4 of the way through (wait until small bubbles appear before flipping), 2-3 minutes per side.
- Serve with delicious toppings such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter. (Add nut butter for extra protein :)
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
What is the topping on the final photo? It looks like a creamy maple topping.
just whipped cream with coconut sugar!