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Zucchini Pancakes

Prep Time10 minutes
each7 minutes
Course: Breakfast
Cuisine: Keto
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.