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Squash pancakes, or “aladuski” in Russian, are another one of those classic dishes I grew up with. Garnished with sour cream and chives, these lovelies are amazing any time of day. They’re even better when made into squash kefir pancakes, because that makes them extra fluffy.
Aladushki are pretty healthy to begin with, since the main ingredients are squash and eggs. 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 extremely easy to achieve.
Deliciously savory, these squash kefir pancakes have an incredibly fluffy, light texture. They need just a little almond flour to hold them together. The ingredients are simple and basic, which I love. I like to shred the squash in bulk in a food processor to save time, and this can easily be done in advance.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
Another thing I love about this squash kefir pancakes recipe is it’s so versatile. You can estimate on the ingredients, using a little more or less of something, and they’ll turn out just fine.
Those with nut allergies can substitute coconut flour – just increase the eggs and kefir (in equal amounts) to make up for how much moisture it will absorb. 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.
Otherwise, an even easier option is to use flaxseed 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.
Finally, the squash kefir pancakes can also be customized in flavor by adding 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!
To me, though, the simplest version brings back nostalgia of childhood. No additions are necessary. And most importantly, I have yet to find a pancake recipe that can beat the fluffiness of these savory squash kefir pancakes. Are you ready to try them with me?
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Savory Squash Kefir Pancakes (Low Carb, Gluten-free):
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RECIPE CARD
Savory Squash Kefir Pancakes (Low Carb, Gluten-free)
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- 3 cups Yellow squash (shredded)
- 3 large Egg
- 1/2 cup Kefir
- 3/4 cup Blanched almond flour
- 1/2 tsp Baking soda
- 1 tsp Sea salt
- Olive oil (or any oil of choice for frying)
Instructions
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
- In a large bowl, combine the almond flour, baking soda, and sea salt. Beat in the eggs. Stir in kefir and squash.
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
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Keto Low Carb Macro Calculator 
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3 Comments
Wendy
Just made these with 3 alterations. We’re diary free so we skipped the kefir. I also let the squash drain with salt after shredding. And we added a tablespoon of nutritional yeast to give a little extra flavor since we skpwith the dry ingredients. These were soooooo delish! Thank you so much for your awesome recipe.
Miriam Rosales
What if I cannot use kefir, what can I use as a substitute?
Maya | Wholesome Yum
Hi Miriam, I haven’t tested this with something else, but you could probably use a combination of sour cream and unsweetened almond milk.