I recently made sweet potato pancakes and they were fantastic, so I decided to work on mastering a zucchini pancake option for those who can't or don't choose to eat sweet potatoes. I think you're going to like this one, it's quite simple and really satisfying. I think they're great with a side of sausage or bacon… Enjoy!
This recipe is from The 21-Day Sugar Detox.
zucchini pancakes
Try these made with carrots if you don't like zucchini or it isn't in-season! Eat them as-is or use them as a burger-bun.
grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free • 21DSD
PREP TIME: 10 minutes
COOKING TIME: 30 minutes
YIELD: 12 pancakes (4 servings)
NUTRITION INFO: coming soon
Ingredients:
- 1/4 cup coconut flour
- 6 eggs
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 4 cups shredded zucchini (about 2 large or 4 small)
- 1/4 cup ghee or bacon fat for cooking
Note: if you want to make these to serve as sweet pancakes versus savory, omit the sea salt, black pepper, and granulated garlic and add instead: 1 1/2 teaspoons pure vanilla extract and 1 teaspoon cinnamon.
Preparation:
- Sift the coconut flour into the eggs, garlic powder, salt, and pepper and beat them together. Note: Coconut flour often has clumps, which is why you want to sift it.
- Place the zucchini into a cheese cloth, nut milk bag, or paper towels and squeeze some of the water out.
- Mix the shredded zucchini, salt, and pepper into the egg mixture.
- Use a large enameled non-stick or well-seasoned cast iron skillet over medium-low heat with ghee or bacon fat coating the pan.
- Spoon the mixture into the pan into 4″ cakes, 3 at a time. Allow them to cook through on one side for 3-4 minutes before flipping to finish the other side for 3-4 minutes. When the cakes are golden brown and cooked through, remove them from the pan and start on the next batch.
- Serve warm or at room temperature/on-the-go- alone or with sausage or bacon.
Yes, you can enjoy this recipe while on the 21-Day Sugar Detox!
Note: I earn a small commission if you use the links in this post to purchase the products mentioned. I only recommend products I would use myself or that I recommend for clients in my practice or at workshops. Your purchase helps support my work in bringing you real information about nutrition and health.
Comments 46
thank you… looking forward to try this one… 🙂
Luis
Have you tried butter/ghee as the oil?
You can do that but they tend to burn more easily as these cook in the pan a while- I’d go with ghee vs butter.
LDHahy jrldtikdoeqn
Great recipe
Will egg subsitute work for this recipe? I’m allergic to eggs…
I’m working on getting an egg substitute version to post!
I’m started baking recently with egg allergies. It’s been a while but so far most people have liked the 1/4 applesauce per egg replacement. I use un-sweetened or steam my own. For some things, I heard other people say that Ener-G’s egg replacement doesn’t do the job. Good luck!
I haven’t managed to find coconut flour around me yet, but am anxious to try this pancakes recipe. Do you think almond flour would work as a substitute?
can’t wait to try these. thank you, Diane!
Hi Diane,
I’am new to this way of cooking and am very excited to find your website! Being pre-diabetic and needing to lose weight, I’ve been trying to find alternative ways to cook. I’m eating low carb to keep my glucose levels in check. I would love to try the zucchini pancakes, however, I have never cooked with coconut flour and don’t know what to expect as far as carbs. Is this recipe a good option for pre-diabetics or diabetics? What is the carb count? Thank you!!
Hi Linda,
I am a long-time diabetic and eat a very low carb diet also. A TBLS of coconut flour won’t hurt a bit. My wife uses it in several recipes. It is very high in fiber.
hi, those look delicious! ive seen you say one time that people baking with almond meal a lot will probably trigger an almond allergy… do you think it would be the same effect with coconut flour?
Possibly but not too likely. I don’t think that just eating almond flour often will do that, but I think eating it daily or many times a day could possibly do it. I overdid it on walnut butter and think I did that to myself with walnuts. Just be moderate with it 🙂
Great Idea, a few suggestions…. I will use less egg next time, it seemed to comprise a lot of the mass and flavor. Also, a good way to extract more water out of the zucchini before cooking would be nice. Other than that, probably keep experimenting with more/different spices. Great recipe though, and great website! My room mates are always jealous when they smell my delicious paleo cooking
Do you nutritional info for this recipe?
I don’t but you can run it through nutritiondata.com and create the recipe there to analyze it. I don’t care much about that though for myself- it’s mostly zucchini and a couple of eggs, so those are the facts 🙂
To get water out of zuchini you have grated, put it in a tea towel and squeeze the heck out of it. Adding a bit of salt and letting it sit for 10-15 minutes before squeezing draws even more water. That dries it right out. I think I might try this in the summer when these veggies are plentiful.
Thank you! Thank you! Great idea, and I think my boys will love it!
Hi, found my way here through the Foodee project, the recipe sounds great. I have not been able to find coconut flour in Ireland so I guess I will try it with almond flour and see how that works out.
Someone else enquired about using almond but got no response, I wonder if they have tried it themselves, anyway I will experiment and see what happens.
Thanks for the great recipe!
Hi Paleo Irish – I found coconut flour in many asian markets/african shops that have opened up recently. It is certainly available in these types of shops in Dublin and is easy to cook with.
Thanks Irish Fi, I will keep my eyes open when I get to the larger cities, it’s good to know that you found it easily in Dublin – and it’s always nice to meet other irish paleos or primals 🙂
I’ve used coconut flour in the past but now noticed an upset stomach with coconut flour (and milk). I’m not sure if my sensitivity it solely due to coconut (going to start an elimination diet) but any substitutes? Have you heard of upset stomach with coconut flour? Thanks so much!
I make these pancakes with ground almond (almond flour?) and they are really tasty.
Sometimes I substitute a few spoonfuls of milled flaxseed and it’s also yummy!
At times I also add some dessicated coconut and guess what? Yummy!
I made these during my Whole30. With bacon. I added zante currants to the batter for a touch of fruit. Perfect! Excellent healthy breakfast recipe! Thanks!
I just did these.. amazing 😀
These are good! I added parsley in the mix because I had it lying around and topped them with homemade guacamole and hot sauce. YUM!!! I made a batch and ate them all in one day for breakfast, lunch, and dinner! 🙂
How much zucchini do I use? I don’t see it listed in the ingredients list.
I fixed it -sorry!
I love these! I included finely minced shallots, and they taste just like potato pancakes!
squeezing the water out is KEY!! I tried making these the lazy way, without this step and ended up with some watery pancakes 🙁
And always make sure it’s 100% organic (some companies
load their superfood up with Niacin and other non-organic components
— go for the organic green superfood and avoid the Niacin hangover).
“Methylcobalamin is required for the function of the folate-dependent enzyme, methionine synthase. Not much research has been done to prove that this is the case though.
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Thank you for sharing your info. I really appreciate your
efforts and I will be waiting for your next post thanks once again.
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This recipe lists 6 eggs, however, the recipe in my copy of 21DSD lists 3 eggs… Made the carrot version last night and 3 eggs wasn’t sufficient to bind it into pancakes. 5 seemed to work well, thought I’d share.
Love the carrot version with burgers. Leftovers are great reheated with some bacon sandwiched in between!
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Has anyone tried these with using the “flax egg” ?
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Yum, these were great. I added some onions, mushrooms and bacon and they made for an easy brunch.
Yay!