Keto Zucchini Pancakes (Sweet Version) – Sweetashoney

These Keto Zucchini Pancakes are sweet breakfast pancakes with a fluffy texture and filled with fall spices and moist shredded zucchini.

They are a delicious fall keto breakfast to sneak some greens to your plate with only 1.7 g net carb serve. Bonus, these are also gluten-free!

I already shared with you my keto zucchini fritters, a savory zucchini pancake recipe also known as keto zucchini fritters, that I love to serve as a light dinner topped with sour green and herbs.

So now time for a sweet zucchini pancake recipe!

What are zucchini pancakes?

Zucchini pancakes are not keto zucchini fritters! A keto low-carb zucchini fritter recipe is fried in oil and savory, usually served as a light dinner, keto hash brown swap, or side dish.

However, keto pancakes with zucchinis are sweet, fluffy, cooked on a slightly oiled pancake griddle, and served with sugar-free maple syrup and pecans.

They are sweet pancakes with added zucchinis to add vitamins and nutrients to your keto breakfast while enjoying a sweet treat.

How to make zucchini pancakes?

Ingredients

• Almond flour – don’t swap for coconut flour, or the pancakes will be extremely dry. Learn how to choose your keto flour.
• Unsweetened almond milk
• Eggs
• Zucchinis – read my paragraph below to learn how to prepare zucchini. Is Zucchini Keto-friendly?
• Baking soda or baking powder
• Vanilla essence
• Erythritol – or any other similar keto sweetener.
• Cinnamon
• Nutmeg
• Melted coconut oil or melted butter – measured melted.
• Olive oil to slightly oil the pancake griddle.
• Xanthan gum – this ingredient helps the batter hold well together and makes the pancakes easier to flip without breaking apart. Also, you can replace xanthan gum with 1 teaspoon of psyllium husk.

Prepare the zucchini

Zucchinis are great low-carb vegetables. They are made at 95% of water and add many nutrients and vitamins to your keto diet.

But, to prevent zucchinis from releasing their water into a recipe, you must drain the shredded zucchinis first.

Start by trimming the end of the zucchinis, keeping the skin on because we don’t want to lose all their nutritional properties.

Next, shred the zucchinis in a food processor or using a hand grater. I recommend using the smaller attachment to shred zucchinis thinly.

Finally, wrap the shredded zucchinis in a clean kitchen towel or cheesecloth and twist to extract excess water from the zucchini.

You can also pat dry the zucchinis between two pieces of paper towel. It’s a less messy option as zucchinis tend to color your towel green!

Discard the water, or keep for a juice or soup.

Set aside the shredded, drained zucchinis in a bowl.

Making the batter with a blender

In the jug of a high-speed blender, add almond flour, eggs, almond milk, baking soda, vanilla extract, erythritol, cinnamon, nutmeg, xanthan gum, and melted coconut oil. Blend on high speed until the batter is smooth.

Then, transfer the batter into a mixing bowl and stir in shredded zucchinis. At this point, you can also stir in some delicious adds-on, about 1/4 cup of:

• Shredded coconut
• Sugar-free chocolate chips
• Chopped pecans

Set the batter aside for 10 minutes then it’s ready to cook in a pancake griddle.

Making the batter with no blender

If you don’t have a blender, you can combine all the ingredients into a mixing bowl.

Start by beating the liquid ingredients together. Then, stir in the dry ingredients and finally the shredded zucchinis.

The batter is a bit more grainy without a blender, so make sure you use ultra-fine almond flour to decrease this feeling.

Cooking

Warm a pancake griddle or crepe pan over medium heat. Slightly grease the surface with oil spray, and then add 2 tablespoons of batter per pancake.

Cook the pancakes gently on one side for 2-3 minutes or until the sides start to dry out and turn golden brown.

Then, slide a spatula under the pancake and flip on the other side to cook for 1-2 extra minutes.

Serving

Serve with a drizzle of sugar-free maple syrup and a few toasted pecans nuts. I like to also add:

• Unsweetened whipped cream
• A pinch of cinnamon
• Shredded coconut

Storage

Store the cooked pancakes in the fridge in an airtight container for up to 3 days. Then, rewarm in a hot pancake griddle or a bread toaster.

Of course, you can also freeze these keto zucchini sweet pancakes for later. Thaw in the fridge before serving.

Savory options

This is also a great recipe to make savory keto zucchini pancakes. To do so, skip the vanilla extract and sweetener.

Instead, add 2 tablespoons of chopped chives or green onions and a pinch of salt.

Other savory add-ons that you can add, up to 1/4 cup are:

• Shredded cheese
• Sundried tomatoes
• Bacon bites

More keto zucchini recipes

I love to bake keto recipes with zucchini to use all my summer garden zucchinis or to add greens to my day without too many carbs. Below I listed my top low-carb zucchini recipes for you to try.

Related Recipe

Related Recipe

Related Recipe

Related Recipe

Related Recipe

Have you made these sweet keto pancakes with zucchini? Let me know below what you think about them. I love to read your feedback on my recipes.

XOXO Carine

Recipe Card

Keto Zucchini Pancakes

1.7gNet Carbs

Almond flour Keto Zucchini Pancakes are fluffy gluten-free pancakes filled with moist zucchini, flavorsome fall spices for a delicious low-carb breakfast, and sneak greens to your day.

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Author: Carine Claudepierre

10 pancakes (3 tbsp batter each)

Serving ideas for 2 pancakes (not included in nutrition panel)

New to Keto?
Join my Keto Quick Start Guide now to get all the best keto tips for beginners, straight to your inbox!
Sign me up!

• First, trim zucchini ends, keep their skin on, and shred with the thinner grating attachment of your food processor or hand box grater.

• Place the shredded zucchinis in a kitchen towel, twist, and squeeze to remove excess water. Discard zucchini water. Measure 1/2 cup of shredded drained zucchinis and set aside in a bowl.

• In the jug of a high-speed blender, add almond flour, baking soda, cinnamon, nutmeg, erythritol, xanthan gum, eggs, almond milk, melted coconut oil, and vanilla extract

• Blend on high speed until all the ingredients are combined. Transfer batter into a mixing bowl and stir in the shredded, drained zucchinis. Set aside for 10 minutes to rest the batter.

• Heat a large non-stick pancake pan or griddle over medium-high heat.

• Spray olive oil onto the pan and then add 3 tablespoons batter onto the griddle for each pancake. Don’t add more than 3 tablespoons, or the pancakes will be difficult to flip and fragile.

• Flip the pancakes over when the sides are set. It takes about 2 minutes. 

•  Keep cooking on the other side until golden brown.

• Serve with sugar-free flavored maple syrup, toasted pecans, a pinch of extra cinnamon.

• Store in the fridge in an airtight container for up to 3 days. Rewarm on a pan, sandwich press, or in the toaster. They can be frozen in an airtight ziplock bag and defrosted in the toaster before serving.

10 pancakes (3 tbsp batter each)

Nutrition Facts

Keto Zucchini Pancakes

Amount Per Serving (1 pancake (3 tbsp batter each))

Calories 143.8
Calories from Fat 122

% Daily Value*

Fat 13.5g21%

Saturated Fat 5.5g34%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.7g

Cholesterol 37.2mg12%

Sodium 80.3mg3%

Potassium 30.6mg1%

Carbohydrates 3.3g1%

Fiber 1.6g7%

Sugar 0.7g1%

Protein 4.3g9%

Vitamin A 66.4IU1%

Vitamin B12 0.1µg2%

Vitamin C 1.1mg1%

Vitamin D 0.2µg1%

Calcium 46mg5%

Iron 0.7mg4%

Magnesium 2.4mg1%

Zinc 0.1mg1%

Net Carbs 1.7g

* Percent Daily Values are based on a 2000 calorie diet.