Best Keto Cheesy Zucchini Pancakes

These pancakes are unlike any pancake you’ve had before, but you’ll love them. Make this Keto breakfast recipe if you like the savory side of breakfast. Nutritious zucchini (courgette) is grated into fine shreds. It’s mixed with egg, cheese, and a little salt and pepper. Then, the pancake batter is divided and baked in your oven instead of cooked in a pan. Although they’re a little different, these mean, green cheesy pancakes are nutritious and delicious for your Keto diet. You can dip the zucchini pancakes in a condiment or enjoy them as is. Eat them warm or even enjoy a pancake or two as a cold leftover snack from your refrigerator!

Storage tips

Keep fully cooled and completed zucchini pancakes in an airtight container. Store the pancakes in your refrigerator for up to 3 days. You can microwave leftover zucchini pancakes or eat them cold.

How to ‘sweat’ and onion

What does it mean to sweat an onion (a shallot, in this case)? Use a saute pan or a pan with a higher rim to help keep moisture in the onion. Heat your onion at medium-high heat so that they don’t burn but still turn translucent. The “sweat” will actually be the moisture from the onions being extracted.

Use parmesan cheese to bind ingredients

On the Keto diet, you may need to use a little creativity in your cooking every now and then. Did you know you can use grated parmesan cheese as a binder? Instead of using bread crumbs, add parmesan cheese to meatloaves, meatballs, or, in this case, zucchini pancakes. Parmesan cheese is a hard cheese that won’t melt as quickly as other cheese, and it hardens back up once it cools.