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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 extremely 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!
Tools To Make Healthy Keto Zucchini Pancakes:
Click the links below to see the items used to make this recipe.
- 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!
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!Ingredients
Click underlined ingredients to see where to get them.
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Try My New Keto Pancake Mix!
Want even easier, delicious keto pancakes? Get this convenient mix from Wholesome Yum.
GET KETO PANCAKE MIXInstructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
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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.
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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.
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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.
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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:
Don't miss the VIDEO above - it's the easiest way to learn how to make Zucchini Pancakes!
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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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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32 Comments
Deborah
These zucchini pancakes were so easy to make and I had breakfast for 4 mornings from one prep. They are very filling and satisfying with sugar free syrup. They might also go well as a side dish to go with lunch or dinner using just one as a serving. Try them! You will like them.
NANCY Foix
Doesn’t heat destroy the prebiotics?
Wholesome Yum M
Hi Nancy, Prebiotics won’t be broken down by cooking. Probiotics (from the buttermilk or kefir) will break down once your pancakes hit 115 degrees. The buttermilk (or kefir) provides a great flavor and texture to these pancakes which you can’t get from heavy cream or nut milk alone so I highly recommend using them.
Martha Kinsey
Hello, I was wondering if this recipe can be made into waffles? If so, how different will the ingredients be?
Wholesome Yum M
Hi Martha, I would increase the amount of almond flour to 1 cup. Be sure to grease your waffle iron well and not to open the iron too early while the waffles are cooking.
Rosanna Rissler
Absolutely fantastic!! My daughter who is not a big fan of zucchini loves them! I will be making these many times again now that summer is here and fresh zucchini is in season. I added fresh basil, thyme and oregano. A wonderful addition!
Polina
Loved this recipe! My mom has been making Oladushki for as long as i remember myself 🙂
Question, do i weight zucchini before squeezing the juice or after?
Wholesome Yum M
Hi Polina, Measure out the amount of zucchini you need first, then salt, and then wring the moisture out. Enjoy!
Noelle
Are you able to disclose the brand of buttermilk you use, so that I can compare the nutritionals with the Greek yogurt (w/ lemon juice) I’m going to use as a substitute? Thank you! 🙂
Wholesome Yum M
Hi Noelle, Greek yogurt with lemon juice should work fine in the recipe. Just be sure to get full fat plain greek yogurt.
Sherilyn
If replacing almond flour with coconut flour – 8 servings ….how much coconut flour do I use?
Wholesome Yum M
Hi Sherilyn, I have not tested this recipe with coconut flour, so I cannot guarantee it will give you the same results as it does with almond flour. With that said, if you are doubling the recipe, then I would use 1/2 cup of coconut flour. There is a possibility you will need additional buttermilk to keep the batter the correct consistency. Be sure to check out the video to make sure you have the right thickness before cooking.
Valentina
Delicious! Will make it for my husband who likes keto recipes!
Sue
WOW! These are excellent! My substitutions were: (1) 1/4 c low fat buttermilk + 1/4 c half&half , (2) total 3/4 t salt, (3) 1/2 c blanched almond flour + 1/4 ground flaxseed. I will definitely make these again. I was surprised how much like ‘real’ pancakes they were in terms of cooking. I will definitely make these again.
I really appreciate the helpful tips (e.g., how to get the moisture out of the zucchini and covering the pan while cooking). THANK YOU!
Patti
Mine turned out pretty good, bit not firm- more like an frittata??? I added walnuts for fun and used the sour cream/ lem mixture you suggested for subbing buttermilk. I think I’ll also drain/dry out the squash next time as the mixture was a bit watery. These were so delicious! thank you!
Maya | Wholesome Yum
Hi Patti, Thank you so much for the feedback! I actually made these a couple more times and agree they are better if you release the extra moisture from the zucchini. I updated the recipe card to reflect this.
Dara Michalski
I could eat this every day! Delicious!
Josi
These look awesome! Love that they’re low carb and made with common ingredients!
Beth Pierce
What a great recipe! Looking forward to making these this weekend; looks amazing!
Shanika
These pancakes look so fluffy and delicious! I love the addition of zucchini and that you chose to use almond flour!
Marie
These squash pancakes look so tasty! I have an abundance of fresh zucchini right now so I need to try this recipe soon. I’m going to pin this recipe right now too!
Mirlene
I am so trying this tomorrow for breakfast. Great recipe.
Jennifer Farley
Absolutely delicious! I love how simple this recipe was too!
Larry
I am looking forward to trying this recipe because I love potato pancakes and kohlrabi fritters, but I have one question. When you specify yellow squash, are you referring to hard shelled squash like acorn and butternut, or do you mean the soft yellow summer squash?
Maya | Wholesome Yum
Hi Larry, This is soft yellow summer squash.
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.
Cristina
I want to make this recipe but all the kefir options offered in my grocery store have high sugar amounts. How much sour cream/almond mix would you recommend instead as you suggested to the other person asking for a kefir substitute?
Wholesome Yum
Hi Cristina, I would actually recommend sour cream and lemon juice here to mimic the flavor better. Try it with 1/2 cup sour cream and 2 teaspoons lemon juice.
Kristin
These had great flavor, but wow…had a very hard time flipping these. There just didn’t seem to be enough bulk to them to be sturdy enough to flip. We even had a hard time getting a large spatula more than halfway underneath. (Yes, the were done well on the under side and well bubbled on the top.) I added a bit more almond flour after the first and second didn’t flip well, but that didn’t seem to help much. Perhaps I should have added even more? Also, we got about 7-8 fairly decent sized pancakes out of this. Certainly not just three and I followed your recipe to a tee. I’ll have to mess with these a bit and see, unless you have suggestions for us.
Wholesome Yum
Hi Kristin, try cooking each one covered next time if they’re too difficult to flip. I hope you’ll try it again!
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.