About
These pancakes are unlike any pancake you’ve had before, but you’ll love them. Make this Keto breakfast recipe if you like the savory side of breakfast. Nutritious zucchini (courgette) is grated into fine shreds. It’s mixed with egg, cheese, and a little salt and pepper. Then, the pancake batter is divided and baked in your oven instead of cooked in a pan. Although they’re a little different, these mean, green cheesy pancakes are nutritious and delicious for your Keto diet. You can dip the zucchini pancakes in a condiment or enjoy them as is. Eat them warm or even enjoy a pancake or two as a cold leftover snack from your refrigerator!
Storage tips
Keep fully cooled and completed zucchini pancakes in an airtight container. Store the pancakes in your refrigerator for up to 3 days. You can microwave leftover zucchini pancakes or eat them cold.
How to ‘sweat’ and onion
What does it mean to sweat an onion (a shallot, in this case)? Use a saute pan or a pan with a higher rim to help keep moisture in the onion. Heat your onion at medium-high heat so that they don’t burn but still turn translucent. The “sweat” will actually be the moisture from the onions being extracted.
Use parmesan cheese to bind ingredients
On the Keto diet, you may need to use a little creativity in your cooking every now and then. Did you know you can use grated parmesan cheese as a binder? Instead of using bread crumbs, add parmesan cheese to meatloaves, meatballs, or, in this case, zucchini pancakes. Parmesan cheese is a hard cheese that won’t melt as quickly as other cheese, and it hardens back up once it cools.
Ingredients
- 2 small zucchini, raw
- 1 medium raw egg whole
- 1 tablespoon olive oil
- ½ teaspoon salt, sea salt
- 1 ½ tablespoon, chopped shallot, raw
- ½ cup, grated parmesan cheese
- ½ cup, grated cheddar cheese
- ⅛ teaspoon black pepper
Instructions
- Grate the zucchini into a large bowl and sprinkle the salt on top. Set the bowl aside for 25 minutes to allow the salt to draw the moisture from the zucchini. Meanwhile, you can prepare the other parts of the recipe.
- Heat the olive oil in a small pan over medium heat. Finely dice the shallot and add it to the pan. Sweat the shallots until they’re tender, then set these aside as well.
- Tip the zucchini into a clean dishcloth or cheesecloth and squeeze out as much liquid as possible. Return the drained zucchini to a large mixing bowl along with the shallot, cheeses, egg, and black pepper. Mix well to combine.
- Preheat the oven to 400 F (200 C) and line a sheet tray with parchment paper. You can use a little pan spray to help the parchment stick to your sheet tray. Next, divide the batter into your servings.
- Spread each portion of batter on the sheet tray into a ½-inch thick disc. You can use the back of a spoon or the bottom of a measuring cup to gently spread the batter. Make sure each pancake has an inch of space between them.
- Bake the pancakes for 25-30 minutes until they’re golden brown all over. You may flip the pancakes on the tray for the final 10 minutes of cooking. Finished pancakes should naturally release from the parchment paper.
Nutrition Facts
- Servings: 4
- Calories: 158.3kcal/662.2kJ (per serving)
- Fat: 12.0g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 9.4g (per serving)
