These Healthy Zucchini Pancakes with Parmesan are gluten free! Crispy and light, it is hard to believe you are eating healthy.
Ever since I was a little girl, I’ve woken up ready for breakfast. I can remember standing at the pantry pulling a box of cereal out before my eyes were really open.
I could sooner skip dinner than I could skip breakfast.
I’m all about a savory breakfast, and today I’ve got my new favorite: Zucchini Pancakes.
With a crispy golden crust, these Zucchini Pancakes remind me of potato cakes or hash browns, minus all the carbs. That is good for me because I’ve discovered that I feel better all day long if I eat a high-protein lower-carb breakfast. It also helps to keep my appetite in check.
If you’ve got as a crazy lifestyle as I do (and who doesn’t), these are perfect for you!
I like to make a big batch on the weekend so that I have them easy to grab in the morning. You can just warm them back up or even eat them cold. They are great to take on the go which is perfect when I’m running around with the kids.
Healthy Zucchini Pancakes
These Healthy Zucchini Pancakes with Parmesan are gluten free! Crispy and light, it is hard to believe you are eating vegetables.
- 1/2 pound zucchini grated
- 1/2 cup egg whites such as AllWhites 100% liquid egg whites, or from 4 eggs
- 1/2 cup gluten free flour see notes for alternatives
- 4 green onions chopped
- 4 ounces Parmesan cheese grated
- 1 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- Avocado oil for cooking
In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about 1/4 cup each.
- Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
- Serve with Greek yogurt, sour cream and red onion if desired.
To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese.
To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by 1/4 cup. (from 2 eggs)
To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.
This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.