Zucchini Pancakes

These Keto Korean Zucchini Pancakes are a deliciously light and savory breakfast option, packed with fresh vegetables and protein. Perfectly crispy on the outside and tender on the inside, they are a healthy way to start your day.

Ingredients

• Zucchini - 200 grams, grated
• Eggs - 2 large
• Almond flour - 50 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado oil - for frying

Steps

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture to ensure the pancakes are not soggy.
2. In a mixing bowl, combine the grated zucchini, eggs, almond flour, chopped green onion, minced garlic, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
3. Heat a non-stick skillet over medium heat and add a drizzle of avocado oil.
4. Spoon about 1/4 cup of the batter onto the skillet for each pancake, flattening them slightly with the back of the spoon.
5. Cook for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and keep warm.
6. Repeat the process with the remaining batter, adding more oil to the skillet as needed.
7. Serve warm with a dipping sauce of your choice or enjoy them plain.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 180 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in fiber and vitamins from zucchini, supporting digestive health.

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