These low carb zucchini Carbquik pancakes are one way to use up some extra summer crops. Can be enjoyed at breakfast or as a side to dinner.
I had some Carbquik baking mix and decided to try a different type of zucchini quick bread. Rather than a sweet bread, I make pancakes with added zucchini.
Forget the maple syrups as these tasty hotcakes taste best with just a slab of butter on top. They are perfect for breakfast or to enjoy as a side bread along with dinner. You can even eat them as a savory low carb snack.
These low carb zucchini Carbquik pancakes are also delicious eaten plain. Or, serve with a little sour cream. If you are gluten free, simply replace the Carbquik baking mix with another low carb flour.
It’s been a very good year for zucchini so I’d like to try them as fritters too. I’ve even made a sweet low carb apple fritter bread using zucchini.
Yellow summer squash typically does much better in our garden than the zucchini. We haven’t mastered the art of gardening yet, so maybe one day we will figure out how to get decent crops every year.
I’ll certainly be making these low carb zucchini Carbquik pancakes again. I’ve been moving away from gluten and have tested these with a blend of almond flour and coconut flour.
Although the original recipe is wheat based pancakes, it’s easy to replace the low carb baking mix. I like to use a 3 to 1 blend of almond to coconut flour. But, there’s also a good substitute here.
What’s your favorite way to use up a bumper crop of zucchini? Do you make a low carb zucchini bread or do you prefer a savory recipe?
Zucchini Carbquik Pancakes Recipe
Low Carb Zucchini Carbquik Pancakes
Ingredients
- 1 cup zucchini grated
- 1 Tablespoon onion minced
- 2 eggs slightly beaten
- 1/4 cup Carbquik see note
- 1/2 teaspoon baking powder
- dash onion powder
- dash garlic powder
- dash salt
- dash pepper
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Heat oiled skillet.
- Mix all ingredients together until well blended.
- Drop by large spoonfuls into skillet.
- When brown on one side, flip over and cook until brown on other side.
Notes
Nutrition
Additional Info
- Net Carbs 0g
- % Carbs: 0%
- % Protein: 6%
- % Fat: 94%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar froods that taste like high carb favorites!
Erica says
I made these today for breakfast. I got 8 medium size pancakes from the mixture. I used the largest grating side of a box grater for the zucchini.
Easy, tasty and they would take stronger flavours in additional herbs or spices.
Lisa says
Adding herbs and or spices would be a nice touch.
Emily Kemp says
What a great breakfast idea, I’ve never had savoury pancakes before so looking forward to trying them!