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onut flour zucchini pancakes

Coconut Flour Zucchini Pancakes

All Purpose Veggies
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 6 small pancakes
Calories 75 kcal

Ingredients
  

Dry Ingredients

Wet Ingredients

  • 3 large eggs
  • ¼ cup water
  • 3 Tbsp honey or sweetener of choice* optional
  • ½ cup zucchini shredded 120g

Instructions
 

Shortcut Method

  • Blend all the ingredients in a blender or food processor

Alternative Method

  • In a bowl, mix all the dry ingredients together until well mixed.
  • Add the wet ingredients (eggs, water and shredded zucchini)
  • Scoop about ⅓ cup of the batter onto a lightly oiled griddle/frying pan, heat on both sides until lightly brown and hot. Cook on low-medium heat to prevent burning and allow the pancakes to cook evenly.
  • Top with honey, maple syrup, pancake syrup, butter or drippy almond butter. Enjoy!

Notes

* you can use natural sweeteners such as honey, maple syrup or coconut sugar. You can also use a sugar-free sweetener for a low-calorie option

Nutrition

Calories: 75kcalCarbohydrates: 9gProtein: 4gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 82mgSodium: 255mgPotassium: 59mgFiber: 2gSugar: 1gVitamin A: 139IUVitamin C: 2mgCalcium: 132mgIron: 1mg***Net Carbs: 7g
Keyword griddle, pancakes, zucchini
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