Healthy Keto Zucchini Pancakes Recipe

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Keto squash pancakes are a classic dish that I grew up eating in my Russian family. Although, back then we just called them “oladuski” (Russian) and they weren’t keto. But this version is!  Traditionally, this healthy zucchini pancakes recipe is served with sour cream and chives, making them a great meal any time of the day.

Oladushki are pretty healthy to begin with, since the main ingredients are squash and eggs. But of course, the typical version is made with white flour. An even healthier, gluten-free makeover was in order, and fortunately, it turned out to be very easy to achieve this delicious recipe for shredded zucchini pancakes.

The ingredients are simple and basic, which I love. And, it turns out that this gluten free zucchini pancakes recipe just needed some almond flour to hold them together!

How To Make Zucchini Pancakes

You just need one bowl and two easy steps for how to make zucchini pancakes:

• Mix together the squash pancakes batter. In a bowl, combine the almond flour, baking soda, and sea salt. Then, beat in the eggs and stir in the buttermilk.
• Fry the keto squash pancakes. Heat olive oil in a skillet and then fry the pancakes until they are golden on both sides.

TIP: These pancakes are a little delicate, and can be harder to flip. If you have trouble, these tricks can help:

• Cook them covered instead of uncovered.
• Make the pancakes a bit smaller.
• Use a turner as thin as you can find to flip them.

How Do You Grate Zucchini?

It’s easy to grate zucchini! You have two options. You can use a hand-grater or to make things really quick, you can use a food processor.

• If you are using a hand grater, you’ll want to cut off the ends of the zucchini and then run the cut side over the grater, just like you are grating cheese.
• To use the food processor to grate the zucchini, you’ll use the shredding attachment and place 4-5 inch chunks of zucchini through at a time.

How Many Carbs In Zucchini?

If you’re wondering how many carbs in zucchini…zucchini is very low in carbohydrates. One cup of sliced zucchini has just 3 grams net carbs! Here are a few other nutrition stats for one cup of zucchini:

• 19 calories
• 4 grams carbohydrates
• 1 gram fiber
• 1 gram protein

The zucchini pancakes calories are also pretty low. For 3 large low carb zucchini pancakes, there are 204 calories. The full nutrition facts can be found below in the recipe card.

Is Zucchini Keto Friendly?

Yes! Zucchini is very keto friendly. It’s a great vegetable to eat if you’re on the keto diet. Or low carb diet. Or no diet at all! Zucchini is one of my favorite vegetables because it’s so versatile.

Are squash pancakes keto? YES. More on that below. 🙂

Are Zucchini Pancakes Healthy?

Yes! These zucchini pancakes are very healthy. They are packed with zucchini (or squash), and the batter is a nutrient-dense mixture of almond flour, eggs, and buttermilk (or kefir).

Can You Make Keto Squash Pancakes Ahead?

You can make these keto squash pancakes ahead of time. Simply fry them up and then store them in an airtight container in the refrigerator.

When you are ready to eat them, simply reheat in the microwave or in a hot skillet.

Can You Freeze Healthy Zucchini Pancakes?

Yes, you can freeze these healthy zucchini pancakes. Once they have cooled down, store them in an airtight bag or container with parchment paper layers in between so they don’t stick together.

Zucchini Pancakes Recipe Swaps

If you need alternatives to the ingredients in zucchini pancakes, here are a few you can try:

• Coconut Flour – Those with nut allergies can substitute coconut flour – just use 1/4 cup coconut flour instead of 3/4 cup almond flour. If it’s still too thick, you may need to increase the eggs and buttermilk in equal amounts. You can gauge this based on the consistency of the batter; it should be runny, like a typical pancake batter, except you’ll have pieces of shredded squash throughout.
• Flax Seed Meal – If you go this route, you can substitute it one-to-one for the almond flour. No other ingredient adjustments are necessary in this case.
• Herbs and Spices – Add any herbs or spices of your choice. Sun-dried tomatoes, basil, garlic, or a mixture of Italian or Mediterranean herbs all come to mind. I’d love to hear about it if you try others!

More Healthy Pancake Recipes

• Keto Almond Flour Pancakes – My go-to pancake recipe that I make most often.
• Paleo Banana Pancakes – These are not low carb, but have natural ingredients. Great for the kids!
• Fluffy Cottage Cheese Pancakes – If you like the richness that dairy adds to pancakes, try these. You can likely swap the oat flour with almond flour and use a sugar-free sweetener for a low carb version.
• Keto German Pancake – Great for batch cooking!
• Cream Cheese Pancakes – My other favorite – and perfectly low carb as is!

• Food Processor – If you’ll be making lots of grated zucchini for zucchini recipes, a food processor is the way to go! It makes for easy shredding.
• Boxed Grater – If you don’t have a food processor, you can also use a grater for your keto pancakes with squash. Not as fast and easy, but will definitely work.
• Nonstick Ceramic Fry Pan – Use a nonstick pan for your healthy zucchini pancakes so that nothing sticks!

Healthy Keto Zucchini Pancakes Recipe:
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4.94 from 15 votes

Healthy Keto Zucchini Pancakes Recipe

See how to make a healthy zucchini pancakes recipe in just 20 minutes, with 6 ingredients! Keto squash pancakes are fluffy, savory, and delicious.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Recipe Video

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Ingredients

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• 3 cups Yellow squash or zucchini (grated)
• 1 tsp Sea salt (divided)
• 3 large Egg
• 1/2 cup Full-fat buttermilk (or full-fat kefir)
• 3/4 cup Wholesome Yum Blanched Almond Flour
• 1/2 tsp Baking soda
• Olive oil (or any oil of choice for frying)

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Set the grated squash in colander over the sink and sprinkle with 1/2 teaspoon sea salt. Let it sit for at least 10 minutes.

2. Wrap the zucchini into a kitchen towel and twist over the sink to wring out any extra water. Try to release as much as possible, until the remaining grated zucchini is dry and not watery.

3. In a large bowl, combine the almond flour, baking soda, and remaining 1/2 teaspoon sea salt. Beat in the eggs. Stir in buttermilk and squash.

4. Heat olive oil in a skillet over medium heat. Pour scant 1/4-cup-size (60 mL) circles of the batter onto the pan. Cover and cook for 2-3 minutes, until the bottom is golden and edges are dry. Flip and repeat on the other side.

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Recipe Notes

Serving size: 3 large pancakes

Video Showing How To Make Zucchini Pancakes:

Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Zucchini Pancakes!

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 204

Fat 15g

Protein 10g

Total Carbs 8g

Net Carbs 5g

Fiber 3g

Sugar 4g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Breakfast, Main Course

Cuisine: Russian

Keywords: healthy zucchini pancakes, keto squash pancakes, zucchini pancakes recipe

Calories: 204 kcal

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