Home » Low Carb Gluten Free Savoury Zucchini Parmesan Pancakes

Low Carb Gluten Free Savoury Zucchini Parmesan Pancakes

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I’ve seen a recipe for pancakes made from banana and egg circulating, so I thought I would add to that recipe with this lower carbohydrate savoury option.  Banana has around 23 gms carbs/100gms and zucchini has around 3.1 gms carbs/ 100gms making these a great choice and because they are savoury they go really well with a steak or chicken for supper.  The addition of the grated parmesan does boost the fat content, but only by a tiny bit and it adds so much flavour.  I did these with a simple mushroom ragout but they are equally delicious with smoked salmon and cram cheese, or with a simple fried egg and some bacon pieces.

Zucchini & Parmesan Crumpets
Makes 2

–  220gms finely grated zucchini
–  2 tbsp finely grated parmesan
–  1 large egg, whisked
–  pinch of salt
–  black pepper
–  olive oil to fry

Grate the zucchini finely and then place into a clean cloth.  Wrap the cloth around the zucchini tightly and use it to squeeze all the water out of the zucchini.  Now stir in the parmesan and the beaten egg and add some salt and pepper.  Heat a thin layer of olive oil in a frying pan till hot, then add tablespoons of the mixture and flatten it out gently to get a thin pancake.
Allow the pancake to brown before trying to turn it or it might break apart, once it has caramelised you will be able to flip it and allow it to finish cooking on the other side.

Suggested Toppings:
–  Smoked Salmon, Lemon Cream Cheese and Capers
–  Parma Ham, Sundried Tomato Tapenade and Ricotta Cheese
–  Steak Strips, mushrooms & fried egg

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