Low Carb Zucchini Pancakes Recipe tastes savory, cheesy, and a little herby, with crispy edges and a tender middle. It works perfectly for anyone who wants a low carb breakfast or light dinner in about 30 minutes from start to finish. I tested these so many times that my kids started calling them “green latkes,” which I take as a compliment.
Why Low Carb Zucchini Pancakes Recipe Is Worth It
These low carb zucchini pancakes pack in veggies while still tasting like comfort food. You get that golden, crisp exterior with a soft, flavorful center that feels like brunch at a diner, just without the carb crash.
They also use simple ingredients that you probably already keep in your fridge and pantry. You can cook a batch for meal prep, reheat them quickly, and enjoy them as breakfast, lunch, or a snack with almost no effort.
“These Low Carb Zucchini Pancakes taste like cheesy hash browns met veggie fritters and decided to become my new favorite breakfast. ★★★★★”
Ingredients You Need
Zucchini pancakes
- 2 medium zucchini, grated (about 3 cups, packed)
- 2 large eggs
- 1/2 cup finely grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
- 1/3 cup almond flour (fine blanched works best; I like Bob’s Red Mill)
- 2 tablespoons coconut flour (helps absorb moisture and keep carbs low)
- 2 green onions, thinly sliced
- 1 small garlic clove, minced (or 1/4 teaspoon garlic powder from the pantry)
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder (aluminum free if possible)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or regular paprika
- 2–3 tablespoons fresh herbs, chopped (dill, parsley, or chives all work nicely)
- 2–3 tablespoons avocado oil or light olive oil for frying
Optional toppings
- Plain Greek yogurt or sour cream
- Sliced avocado
- Extra chopped herbs
- Hot sauce or red pepper flakes
- Shredded cheddar or feta crumbles
Equipment
- Box grater or food processor with shredding disk
- Clean kitchen towel or nut milk bag to squeeze zucchini
- Large mixing bowl
- Measuring cups and spoons
- Nonstick skillet or well seasoned cast iron skillet
- Spatula
- Cooling rack or paper towel lined plate
You can swap almond flour with finely ground sunflower seed flour if you need a nut free option. You can also use pre shredded Parmesan from a bag in a pinch, though freshly grated melts and browns more evenly.
Quick Tips & substitutions
- Squeeze the zucchini very well so the batter stays thick and the pancakes crisp up.
- Salt the grated zucchini lightly, let it sit 5 to 10 minutes, then wring it out to remove extra water.
- Keep the batter on the thicker side; if it looks runny, stir in 1 extra tablespoon coconut flour.
- Use a nonstick or well seasoned pan so the pancakes release easily and brown nicely.
- Cook over medium heat, not high heat, so the centers cook through without burning the outside.
- Swap Parmesan with shredded mozzarella or cheddar for a milder, more kid friendly flavor.
- Use sunflower seed flour instead of almond flour for a nut free, still low carb version.
- Skip the cheese and add 2 extra tablespoons almond flour for dairy free, then top with avocado.
- Stir in a spoonful of nutritional yeast if you want cheesy flavor without actual cheese.
- Make mini pancakes for snacks or kid plates; they cook faster and reheat easily in the toaster oven.
How to Make Low Carb Zucchini Pancakes Recipe
Step 1: Prep and salt the zucchini
Wash the zucchini and trim the ends. Grate them on the large holes of a box grater or use a food processor. Toss the grated zucchini with a pinch of salt and place it in a colander over the sink.
Let the zucchini sit 5 to 10 minutes so the salt pulls out moisture. Transfer the zucchini to a clean kitchen towel or nut milk bag. Twist and squeeze hard until you remove as much liquid as possible, then set the dry zucchini aside.
Step 2: Mix the batter
Crack the eggs into a large bowl and whisk until smooth. Add the grated Parmesan, almond flour, coconut flour, baking powder, garlic, onion powder, salt, pepper, paprika, and herbs. Stir until the mixture looks thick and evenly combined.
Fold the squeezed zucchini and green onions into the bowl. Mix until the zucchini shreds coat evenly with the batter. The mixture should hold together when you press it with a spoon; if it feels loose, add a teaspoon or two more coconut flour.
Step 3: Heat the pan
Place a nonstick or cast iron skillet over medium heat. Add 1 to 2 tablespoons of avocado oil and let it heat until it shimmers. You can test the heat by dropping in a tiny bit of batter; it should sizzle right away.
Keep the heat at medium so the pancakes brown slowly and cook through. If the oil starts to smoke, lower the heat slightly. Add more oil as needed between batches so each pancake gets a light, even coating.
Step 4: Shape and cook the pancakes
Scoop about 2 tablespoons of batter for each pancake and drop it into the hot pan. Gently press the mounds with the back of the spoon to flatten them to about 1/3 inch thick. Leave a little space between each pancake so you can flip them easily.
Cook each side 3 to 4 minutes until deep golden and crisp on the edges. Flip carefully with a spatula and cook the second side another 2 to 3 minutes. Transfer cooked pancakes to a cooling rack or paper towel lined plate while you cook the rest.
Step 5: Taste and adjust
Taste one pancake while it still feels warm. Add a pinch more salt or pepper to the remaining batter if you want a stronger flavor. If the batter thickens as it sits, stir in a splash of water to loosen it slightly.
Serve the pancakes hot with your favorite toppings. Garnish with extra herbs or a dollop of Greek yogurt. Enjoy them as a low carb breakfast, snack, or side dish.
Recipe Variations
- Extra low carb: Use only almond flour and skip coconut flour, then squeeze the zucchini even more to keep the batter thick.
- Gluten free: The base recipe already stays gluten free; just check that your baking powder and spices list gluten free on the label.
- Dairy free: Omit Parmesan, add 2 extra tablespoons almond flour, and top with avocado or dairy free yogurt.
- Vegan: Replace eggs with a flax egg mixture (2 tablespoons ground flaxseed plus 5 tablespoons water, rested 10 minutes) and use dairy free cheese or nutritional yeast.
- Spicy: Add minced jalapeño, a pinch of cayenne, or extra red pepper flakes to the batter.
- Herb packed: Double the fresh herbs and use a mix of dill, parsley, and chives for a bright, fresh flavor.
- Cheesy: Stir in 1/4 cup shredded mozzarella or cheddar along with the Parmesan for extra gooey centers.
- Breakfast style: Add cooked turkey sausage crumbles or diced turkey bacon to the batter for more protein while keeping it low carb.
Ways to Serve
- Top with Greek yogurt, chopped herbs, and a squeeze of lemon for a fresh breakfast plate.
- Serve with scrambled eggs and sliced avocado for a filling low carb brunch.
- Pair with grilled chicken and a simple salad for a light dinner.
- Pack in lunch boxes with cucumber slices, cherry tomatoes, and hummus.
- Serve as a snack with a side of plain yogurt mixed with garlic and lemon as a dip.
Storage Success
Let the low carb zucchini pancakes cool completely before you store them so condensation does not make them soggy. Place them in an airtight container with parchment between layers and keep them in the fridge for up to 4 days. Reheat them in a skillet over medium heat or in an air fryer so they crisp back up. Freeze them in a single layer on a sheet pan, then move them to a freezer bag and reheat straight from frozen for a quick breakfast.
Low Carb Zucchini Pancakes Recipe
Ingredients
Method
- Wash the zucchini, trim the ends, and grate on the large holes of a box grater or using a food processor. Toss the grated zucchini with a pinch of salt and place in a colander over the sink.
- Let the zucchini sit for 5 to 10 minutes so the salt can draw out excess moisture. Transfer the zucchini to a clean kitchen towel or nut milk bag and squeeze firmly to remove as much liquid as possible. Set the squeezed zucchini aside.
- In a large mixing bowl, whisk the eggs until smooth. Add the grated Parmesan, almond flour, coconut flour, baking powder, garlic, onion powder, salt, pepper, paprika, and chopped fresh herbs. Stir until a thick batter forms.
- Fold the squeezed zucchini and sliced green onions into the batter, mixing until the zucchini shreds are evenly coated and the mixture holds together when pressed with a spoon. If it feels too loose, add a small amount of extra coconut flour.
- Place a nonstick or cast iron skillet over medium heat and add avocado oil or light olive oil. Heat until the oil shimmers, then test with a small bit of batter to ensure it sizzles on contact.
- Scoop about 2 tablespoons of batter per pancake into the hot pan. Gently press each mound with the back of a spoon to flatten to about 1/3 inch thick, leaving space between pancakes for easy flipping.
- Cook the pancakes for 3 to 4 minutes on the first side, until deep golden and crisp around the edges. Flip carefully and cook for another 2 to 3 minutes on the second side, until cooked through and browned. Transfer cooked pancakes to a cooling rack or paper towel lined plate while you cook the remaining batter, adding more oil as needed.
- Taste one pancake and adjust the remaining batter with a pinch more salt or pepper if desired. If the batter thickens as it sits, stir in a small splash of water to loosen it slightly.
- Serve the zucchini pancakes hot with your choice of toppings such as Greek yogurt or sour cream, sliced avocado, extra herbs, hot sauce, or cheese. Enjoy as a low carb breakfast, snack, or light meal.
Notes
Approximate per serving (1/4 of recipe, without toppings): 170 calories; fat 13 g; saturated fat 4 g; carbohydrates 6 g; fiber 3 g; sugars 3 g; protein 9 g; sodium 450 mg. Values will vary based on exact zucchini size, cheese brand, and toppings used.