Zucchini Pancakes: Best Ever and low carb too!
The Best Ever Zucchini Pancakes just happen to be low carb. And awesomely savory. Plus, they’re ready in fifteen minutes and use THREE ingredients. Can I get a hell yeah?
I did the sisterhood proud when I was pregnant with our first baby. I gained 70 pounds and was surprised (and a little worried) when our beautiful bouncing boy weighed only (only – HA!) a little over 9 pounds. The cute, pre-maternity outfit I brought to wear home still makes me shake my head at my naivete. I ended up going home in the outfit I had worn to the hospital originally, and stayed in maternity clothes for at least a month.
Then I discovered low-carb.
Now a days they call it Keto, and despite the fact that I thought my generation invented it, Atkins was what my parents used to drop a few pounds too. The plate with a bunless burger, some cottage cheese and a little iceberg lettuce got boring pretty quick though, so I started experimenting right away.
Enter Zucchini Pancakes
They are super easy and fast – I can grate the zucchini and cheese while the griddle or pan is warming up. And satisfying? Yeah. That. They fill up the plate, and are really low carb, plus generally healthy with no added fats. They are also a perfect side dish – they go great with most meats, chicken and fish. Did I mention that they’re cheap too?
You need THREE ingredients. I use this box-grater (affiliate links follow) for both the zucchini and the cheese. Spray the grater with a little cooking spray before starting to make grating easier and cleanup a snap. This grater has saved my skin a couple times – literally. It’s nice and sturdy to let you grate without steadying it.
You can use whatever cheese you have on hand – this is cheddar, but mozzarella is always fun, and Swiss takes it international!
You probably know where this is going. Put everything in a small bowl and mix together with a fork.
Now, you can add a little kosher salt and pepper. Or mix in a teaspoon or so of Dijon mustard. Chili powder makes a fun switch too. You are not going to be bored eating this every day.
Preheat your griddle or non-stick pan while you are grating. I spray the skillet (and the non-stick pan, because it’s not THAT non-stick) with cooking spray.
Pile the Zucchini Pancakes into little rounds on the griddle and let cook.
Or, put the whole kit and caboodle in the non-stick skillet and let it rip.
When the outside looks bubbly and underneath looks brown, it’s time to flip.
The other side needs to cook for just a minute.
I love mine topped with an egg cooked “over-gently” as DOLD would say.
Zucchini Pancakes
and have only 3 ingredients. Jazz up breakfast tomorrow!
Ingredients
- 6 ounces Zucchini, grated
- 1 ounce Cheese, grated
- 1 large Egg
- Cooking Spray
- Kosher Salt
Instructions
- Preheat griddle, cast iron skillet or 8" non-stick pan over medium high heat. Spray generously with cooking spray.
- Meanwhile, combine zucchini, cheese and egg in small bowl. Add Kosher Salt and Pepper to taste. OPTIONS: Add in a teaspoon of Dijon mustard, a sprinkle of chili powder or some chopped herbs to mix up the flavor a bit.
- Form small mounds on the griddle or cast iron skillet, or place evenly in 8" pan. Allow to cook until the edges are brown, and the top of the pancake begins to bubble. Depending on the size of the pancake, it will cook for 3 to 4 minutes.
- Flip pancake and allow to cook on other side until brown. The second side takes just a minute or so.
- Serve immediately. Top with a fried egg if desired!
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