Zucchini Coconut Flour Pancakes

Zucchini Coconut Flour Pancakes

These fluffy Zucchini Coconut Flour Pancakes are soft, delicious and Keto friendly. Top these pancakes with fresh berries or Honey(Non-Keto) for a delicious breakfast.

Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 pieces


  • 3 eggs
  • 1/4 cup Coconut Flour
  • 1 cup zucchini Shredded
  • 2 tbspn cream cheese
  • 1 tspn baking powder (Keto Friendly)
  • 1 tspn vanilla extract
  • 1 tspn Cinammon powder
  • 1-2 tspn stevia (Any other sweetener)
  • Pinch of salt
  • Butter for greasing
  • berries for Serving
  • Keto Zucchini Coconut Flour Pancake


  1. Squeeze any extra liquid from shredded zucchini.
  2. In a blender add egg, coconut flour, cream cheese, salt, stevia, baking powder, cinnamon powder and vanilla extract. Blend till it is smooth.
  3. In a mixing bowl mix the above batter and shredded zucchini well.
  4. Spoon 1/4 cup of batter in a hot greased griddle. Cook each side 1-2 minutes on low heat. Flip the pancakes when the batter starts to thicken at the center.

These pancakes are smaller in diameter, around 3 inches. This makes it easier to flip.
If you find the batter runny, add 1-2 teaspoons of coconut flour. Mix and let it rest for 5 minutes.
I have made this in bulk, so have not counted the macros. But if you are on keto, you can easily adjust the recipe as per your required macros. The net carb in this is very less.

Source : https://theflavoursofkitchen.com/zucchini-coconut-flour-pancakes/

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