Ingredients and Weight:
- Zucchini, 1 pound
- Almond flour, 1/2 cup
- Eggs, 2 large
- Parmesan cheese, 1/4 cup
- Olive oil, 1/4 cup + more for greasing the pan
- Onion powder, 1 teaspoon
- Garlic powder, 1 teaspoon
- Oregano, 1 teaspoon
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Grate the zucchini and place it in a colander. Sprinkle with a pinch of salt and let it rest for 5 minutes.
- Squeeze out the excess water from the zucchini using a paper towel or cheesecloth.
- In a large bowl, combine the zucchini, almond flour, eggs, parmesan cheese, olive oil, onion powder, garlic powder, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Heat 1 tablespoon of olive oil in a nonstick pan over medium heat.
- Drop 1/4 cup of batter into the pan for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite dipping sauce.
Nutritional Information:
Per Serving (1 pancake):
- Calories: 100
- Fat: 5g
- Carbohydrates: 5g (net carbs: 3g)
- Protein: 6g
Dish Characteristics:
- Crispy on the outside, tender on the inside
- Low in carbs and high in nutrients
- Can be served for breakfast, lunch, or dinner
- Easy to prepare and perfect for a quick meal
User Comments:
- "These pancakes are amazing! They taste just like fried zucchini, but they're so much healthier."
- "I love that these pancakes are low in carbs. I can finally enjoy fried zucchini without feeling guilty."
- "These pancakes are so easy to make and they're always a hit at my parties."
Special Precautions and Tips:
- Make sure to squeeze out as much water from the zucchini as possible. This will help the pancakes to be crispy.
- If you don't have a nonstick pan, you can use a regular pan and grease it with additional olive oil.
- Serve the pancakes with your favorite dipping sauce, such as ranch dressing, ketchup, or marinara sauce.
