Zucchini Pancakes
Servings: 4 people
Equipment
- 1 Mixing Bowl
- 1 Large frying pan
Ingredients
- 75 grams Cream cheese
- 3 large Eggs lightly whished
- 4 med Zucchinis grated, squeezed to remove excess liquid
- 10 grams Fresh Parsley - Flat-leaf finely chopped
- 25 grams Cheese - Parmesan grated
- 2 grams Onion powder
- 5 grams Keto baking powder
- 30 grams Coconut flour
- Salt and Pepper to taste
- 45 grams Butter
Instructions
- Whisk together the cream cheese and eggs into a large bowl. Add the zucchini, parsley, Parmesan, onion powder, baking powder and coconut flour as well as a couple of grinds of salt and pepper.
- Heat half the butter in a large non-stick pan over medium heat.
- Drop about 25 gram portions of zucchini mix into the pan and fry for four minutes. Carefully flip over and fry for another three minutes.
- Repeat with the rest of the batter and add some butter as needed. Drain on papertowels and serve warm.
