Low Carb Zucchini Pancakes: Savoury Almond Flour Fritters
These low carb zucchini pancakes combine shredded vegetables with almond flour and parmesan for a savoury breakfast. Squeeze the zucchini thoroughly after letting it stand for 5 minutes with salt. You must remove this excess water to ensure the batter stays thick and the pancakes do not become soggy. Use a non-stick skillet preheated over medium-high heat to achieve a golden crust. This prevents the batter from sticking and ensures a firm texture throughout the 27 minutes total time.
Low Carb Zucchini Pancakes: Savoury Almond Flour Fritters
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the zucchini
Grate the zucchini on the fine side of a grater into a large bowl. Sprinkle with 1/2 tsp sea salt. Leave it for 5 minutes to draw out the water, then squeeze the excess liquid out by hand or with a towel to prevent the pancakes from becoming soggy.
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Mix the batter
Whisk the eggs, almond flour, baking powder, black pepper, and lemon zest in a small bowl until the mixture is smooth. Ensure there are no lumps of flour. This creates a consistent base for the vegetables.
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Combine the ingredients
Stir the grated parmesan and a pinch of salt into the wet mixture. Fold in the drained zucchini until the pieces are evenly coated. The batter should be thick enough to hold its shape.
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Heat the pan
Place a non-stick skillet over medium-high heat. Add 15 ml olive oil and swirl it to coat the bottom. Pre-heat the skillet fully to prevent sticking and ensure an even golden crust.
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Fry the pancakes
Drop tablespoon-sized spoonfuls of batter onto the hot pan and flatten them slightly. Cook for 2–3 minutes on each side until they are golden brown and firm. Leave gaps between the pancakes so they fry rather than steam.
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Drain and keep warm
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil. If you are cooking in batches, keep the finished pancakes in a 90°C (200°F) oven. Serve immediately with optional fresh dill.
Avoid overcrowding the pan. If the pancakes are too close together, they will release steam instead of searing. You will notice the edges becoming soft and pale rather than crisp. Fry in small batches to maintain a high pan temperature for a golden crust.
What to serve with it
Pair these pancakes with scrambled eggs and sliced avocado for a protein-rich breakfast. For a refreshing snack, serve them with a chilled cucumber tzatziki sauce. You can also drizzle them with low-carb maple-purer syrup and a sprinkle of nutmeg if you prefer a sweet treat for your morning meal.
Storing and reheating
Keep cooked pancakes at room temperature for no more than 2 hours. For longer storage, place them in a sealed airtight bag and store in the freezer at –18°C (0°F) for up to 1 month. Reheat them in a pan to restore the crispy edges and warm centre.
Getting the texture right
Squeeze the shredded zucchini firmly to remove excess water. This prevents the batter from becoming too thin and ensures the pancakes fry rather than steam. For extra crispness, add 1 g of xanthan gum and bake the pancakes at 200°C (400°F) on a greased sheet for 15–18 minutes.
Sweet or savoury
These pancakes are savoury by default due to the parmesan and lemon zest. To make a sweet version, replace the parmesan with 30 g of coconut milk-based flour and add 1 tsp ground cinnamon with monk fruit sweetener. Serve this variation with a dollop of vanilla Greek yoghurt for contrast.
Nutrition per serving
- Calories
- 112
- Protein
- 6.2 g
- Carbs
- 4.8 g
- Fat
- 8.1 g
- Fiber
- 1.5 g
- Sugar
- 1.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make zucchini pancakes without flour?
No. You need a binder to hold the shredded zucchini and eggs together. Without almond flour or a similar substitute, the pancakes will lack structure and fall apart in the skillet during the frying process.
Is zucchini ok on a low-carb diet?
Yes. Zucchini is a non-starchy vegetable that is naturally low in carbohydrates. It provides essential fibre and nutrients without spiking blood sugar, making it an ideal base for low-carb breakfast recipes.
Are zucchini pancakes good for diabetics?
Yes. These pancakes use almond flour and zucchini instead of wheat flour. This combination results in a lower glycaemic index, which helps maintain stable blood glucose levels compared to traditional flour-based pancakes.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
