Low Carb Zucchini & Feta Pancakes
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Profile photo of Hannah Noonan

Feeling like a pancake stack for breakfast? Well how about a delicious savory low-carb alternative? If you answered yes and yes, then check this recipe out! It contains only 5 ingredients, it’s quick to make and it’s a delicious, light and fresh start to your day.

Serving size: 1

Ingredients

  • ½ cup grated zucchini
  • 1.5oz/40g feta cheese
  • 2 eggs
  • 1 tsp chopped chives
  • 1 tbs olive oil
  • Juice from half a lemon

Directions

  1. In a bowl combine the grated zucchini, feta cheese, eggs and chives and mix well
  2. Heat the oil in a pan over a medium heat
  3. Using a soup or dessert spoon, place single spoon amounts of the mixture into the pan leaving space around the mini pancakes to allow for easy flipping
  4. Once they have browned on one side, flip and allow to brown on the other side
  5. Remove them from the pan and continue to cook the remainder of the batch
  6. Serve with freshly squeezed lemon juice

Nutrition facts

Per Serving

total fat: 31.8g

calories: 373

saturated fat: 10.5g

cholesterol: 515.2mg

sodium: 590.8mg

potassium: 292.4mg

carbohydrates: 1.5g

fiber: 0.8g

sugars: 1.5g

protein: 20.2g

Photograph by Hannah Noonan. All rights reserved. Used with permission.

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Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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