Low-Carb Zucchini Breakfast Pancakes

(Low-Carb High-Quality) – The Low-Carb Zucchini Breakfast Pancakes are an awesome start in to the day. It’s best to prepare the dough the night before so you only have to shape and bake them in the morning. The breakfast is prepared quickly and you can start your day relaxed.

We wish you a lot of fun cooking, cheers Andy & Diana.

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Ingredients

Directions

Preheat oven to 180°C/355°F (circulating air) or 200°C / 390°F (top / bottom heat).

Grate the zucchini in a mixing bowl and salt to taste. Rest the salted zucchinis for 5 - 10 minutes.

Drain the liquid of the zucchini by squeezing and collect the squeezed zucchini rasps in a separate bowl. The juice isn't needed anymore.

Cut the mozzarella into thin strips and add to the grated zucchini along with the eggs, hazelnuts, linseeds, Parmesan and some pepper to taste. Stir everything into an even dough.

Chop the parsley or herbs of your choice and mix with the dough as well.

Shape the pancakes on a baking sheet lined with parchment paper and bake in a preheated oven for about 30 minutes.

Remove the finished pancakes from the oven and serve. Incidentally, the Low-Carb Zucchini Breakfast Pancakes are also tasty when cold, ideal for takeaway.

Nutritional Values

Nutrition values are approximations and referring to 100 g of prepared low-carb food.

Low-Carb Zucchini Breakfast Pancakes in 10 Seconds

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