Cheesy Zucchini Pancake Stack

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy, low-carb pancakes made with zucchini and almond flour, topped with melted cheddar for a satisfying keto breakfast. This American-inspired breakfast recipe (low-carb, high-protein), ready in about 25 minutes, layers zucchini, almond flour, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Grate 200g zucchini using the large holes of a box grater, then squeeze out excess moisture using a clean kitchen towel until it feels dry to the touch.
  2. Step 2: In a bowl, combine squeezed zucchini, 60g almond flour, 2 beaten eggs, 30g shredded cheddar, and 1/4 tsp salt. Mix until fully combined and sticky.
  3. Step 3: Heat 1 tbsp avocado oil in a non-stick skillet over medium heat until shimmering. Pour 1/4 of the mixture (about 3 tbsp) into the pan, pressing gently to form a 3-inch circle. Cook for 2-3 minutes per side until golden brown and crispy at the edges.
  4. Step 4: Repeat with remaining mixture, adding more oil as needed. Stack 2 pancakes per serving and serve immediately while hot.

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