Zucchini Buttermilk Pancakes Bliss
Enjoy a healthier twist on your breakfast favorite with these low-carb, low-sodium zucchini buttermilk pancakes. Packed with moist grated zucchini, they offer a deliciously light texture while being rich in flavor. Perfect for a guilt-free morning treat that won’t derail your healthy eating goals! Serve them with a touch of sugar-free syrup or fresh berries for a refreshing start to your day.
ingredients
- 1 cup grated zucchini
- 1 cup almond flour
- ½ cup buttermilk
- 2 large eggs
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp vanilla extract
- 1 tbsp coconut oil (melted)
- 1 tbsp ground flaxseeds (optional)
- Cooking spray or additional coconut oil for frying
steps
- 1.
Preheat a non-stick skillet over medium heat and lightly grease with cooking spray or coconut oil.
- 2.
In a mixing bowl, combine grated zucchini, almond flour, baking powder, cinnamon, and ground flaxseeds if using.
- 3.
In another bowl, whisk together buttermilk, eggs, melted coconut oil, and vanilla extract until well blended.
- 4.
Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- 5.
Spoon about ¼ cup of batter onto the hot skillet, forming pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
- 6.
Repeat with remaining batter, keeping pancakes warm in the oven at low heat if needed.
- 7.
Serve warm with your favorite low-carb toppings.
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