Keto zucchini and cheddar cheese pancakes

Keto 548 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Keto zucchini and cheddar cheese pancakes
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy
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Zucchini pancakes are made with low-fat cheddar cheese and coconut flour. Mozzarella, parmesan, and high-fat cheddar are also good for making pancakes.

Ingredients

Directions

  1. Peel the zucchini of seeds and skins, if necessary. Grate the zucchini, add salt and let sit for 10 minutes to draw moisture out of the zucchini. Drain and squeeze the courgettes with your hands or with cheesecloth. The remainder should be 2 cups of chopped and squeezed zucchini.
  2. Add zucchini, cheese, eggs, coconut flour, Italian seasoning, and salt to a bowl. Mix thoroughly.
  3. Preheat a frying pan, add olive oil for frying.
  4. Measure out about 1/4 cup of the courgette dough, place in the pan and press down with a spatula to form a flat pancake about 1.5 cm thick. Repeat the process until the pan is full.
  5. Fry the pancakes over medium heat. When the top is dry, turn the pancakes over and press down again with a spatula to flatten them. Cook the pancakes until the courgettes are golden brown.
  6. Serve warm. As a sauce, you can serve sour cream, savory yogurt, tomato sauce, or sugar-free syrup.

Keto zucchini and cheddar cheese pancakes



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy

Zucchini pancakes are made with low-fat cheddar cheese and coconut flour. Mozzarella, parmesan, and high-fat cheddar are also good for making pancakes.

Ingredients

Directions

  1. Peel the zucchini of seeds and skins, if necessary. Grate the zucchini, add salt and let sit for 10 minutes to draw moisture out of the zucchini. Drain and squeeze the courgettes with your hands or with cheesecloth. The remainder should be 2 cups of chopped and squeezed zucchini.
  2. Add zucchini, cheese, eggs, coconut flour, Italian seasoning, and salt to a bowl. Mix thoroughly.
  3. Preheat a frying pan, add olive oil for frying.
  4. Measure out about 1/4 cup of the courgette dough, place in the pan and press down with a spatula to form a flat pancake about 1.5 cm thick. Repeat the process until the pan is full.
  5. Fry the pancakes over medium heat. When the top is dry, turn the pancakes over and press down again with a spatula to flatten them. Cook the pancakes until the courgettes are golden brown.
  6. Serve warm. As a sauce, you can serve sour cream, savory yogurt, tomato sauce, or sugar-free syrup.

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