Keto Vegetable Pancakes with Cheese

These pancakes are made from grated zucchini and cauliflower bound with eggs and almond flour, with cheddar melted through. They cook in a non-stick skillet in olive oil until golden on both sides, more like cheesy vegetable fritters than sweet pancakes. The recipe serves 4, takes 25 minutes, and each pancake has 5 grams of carbohydrates.

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What Goes in the Mixture

The card at the bottom has the exact amounts. Here is what each ingredient does.

• Grated zucchini (1 cup): keeps the pancakes tender. Squeeze out the excess moisture first.
• Grated cauliflower (1 cup): a low-carb vegetable that gives the pancakes a light texture.
• Shredded cheddar (1/2 cup): melts through the pancakes for a savory, cheesy flavor.
• Almond flour (1/4 cup): a gluten-free binder that keeps the carbs low.
• Eggs (2 large): give structure and hold everything together.
• Garlic powder (1/4 teaspoon), onion powder (1/4 teaspoon), salt (1/4 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
• Olive oil (2 tablespoons): for cooking. It helps give the pancakes a golden-brown crust.

Getting the Crust Right

Grate the zucchini and cauliflower first. A food processor speeds this up, or use a box grater. Squeeze out the excess moisture from the zucchini. Skipping this step is the quickest way to get soggy pancakes, and doing it gives you a crisp outside.

Mix the zucchini, cauliflower, cheddar, almond flour, eggs and seasonings in a large bowl until well combined.

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Let the pan get hot before adding the mixture so you hear a sizzle when it hits, which helps the crust form. Scoop about 1/4 cup of mixture into the skillet and flatten it slightly with the back of the scoop so it cooks evenly.

Cook for 3-4 minutes on the first side, until golden brown, then flip and cook another 3-4 minutes. Repeat with the remaining mixture, adding more olive oil as needed. Serve warm with extra cheese or herbs on top.

More Tips

• Use fresh vegetables. Choose firm zucchini and cauliflower for the best flavor and texture.
• Pick the right pan. A non-stick skillet prevents sticking, and a cast iron skillet works too.
• Use a sturdy spatula. It lets you flip the pancakes without breaking them.
• Cook in batches. A larger batch reheats well for busy mornings or lunches through the week.

Ways to Change Them

• Other cheeses: feta for a tangy twist, or mozzarella for a gooey, melty texture, in place of cheddar.
• Fresh herbs: mix chopped parsley or chives into the mixture.
• Greens: finely chopped spinach or kale for color.
• Spices: a pinch of paprika or cumin in the batter.
• Heat: finely chopped jalapeños or a sprinkle of red pepper flakes.

What to Serve With Them

Avocado slices or guacamole add a creamy contrast to the cheesy pancakes. A side salad of leafy greens and cucumbers with olive oil dressing is a fresh counterpoint to the warm pancakes. To drink, herbal tea or sparkling water with a splash of lemon.

Nutrition per Pancake

A pancake has approximately 150 calories, 12 grams of fat (5 grams saturated), 5 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 7 grams of protein and 200 milligrams of sodium.

FAQ

Can I make them ahead of time?

Yes. The batter keeps in the refrigerator for up to 24 hours, so give it a good stir before cooking. You can also cook the pancakes ahead and reheat them.

How should leftovers be stored?

In an airtight container in the refrigerator for up to 3 days.

Can I freeze them?

Yes. Freeze them in a single layer on a baking sheet, then move them to a freezer-safe bag or container. They keep for up to 2 months. Reheat in the oven or a skillet.

Which flour can replace almond flour?

Coconut flour, using about 1/4 of the almond flour amount since coconut flour is more absorbent. Ground flaxseed or sunflower seed flour work for a nut-free version.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us