Zucchini Pancakes {Low Carb}

Last week I had a little rant about so many low carb versions of food that’s not worth the time and effort…

These zucchini pancakes, however, are totally amazing! Perhaps ‘pancakes’ is the wrong term…

I adapted the recipe from Todd & Diane over at White on Rice Couple for these soft taco shells. YUM

They are soft, with just a hint of crispness, bursting with flavour, and is perfect as a little pancake or ‘flat bread’ to accompany a curry or stew.

You could even make smaller ones and top with goats’ cheese as an appetizer.

Zucchini Pancakes {Low Carb}

Yum

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Thin zucchini pancakes, bursting with flavour - perfect to serve with a curry or stew.

Servings	Prep Time
10 pancakes	10 minutes

Cook Time

15 minutes

Servings Prep Time 10 pancakes 10 minutes

Cook Time 15 minutes

Zucchini Pancakes {Low Carb} Yum Print Recipe Thin zucchini pancakes, bursting with flavour - perfect to serve with a curry or stew. Servings Prep Time 10 pancakes 10 minutes Cook Time 15 minutes Servings Prep Time 10 pancakes 10 minutes Cook Time 15 minutes

Ingredients

• 2 cups grated zucchini
• 1 cup grated Mozzarella cheese
• 1 egg
• 2 tbs Psyllium Husk
• 2 tbs ground flax seeds
• 1 tbs Red Peppadew spice
• 2 tsp cumin powder

Servings: pancakes

Instructions

1. Place the grated raw zucchini in a clean tea towel and squeeze out some of the moisture.
2. Mix the zucchini with the rest of the ingredients, then shape into approx 6-inch rounds onto a baking tray lined with baking paper. Make sure the pancakes are nice and thin.
3. Bake at 180C for 15 minutes, until the pancakes are golden and just a bit crisp.

Recipe Notes

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I served these pancakes with a Goulash and it went down a treat. {Goulash recipe to follow shortly.}