Shredded Zucchini Almond Flour Pancakes
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Shredded Zucchini Almond Flour Pancakes

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 4

Ingredients

  • 2 small zucchini shredded
  • 1/3 cup ground flax
  • 1 1/2 cup almond flour
  • 1 Tbsp. honey
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla
  • 1/2 cup Greek yogurt
  • 1/4 cup Chia seeds
  • 6 eggs
  • 1/2 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 :)