Cheesy Zucchini Pancake Stack
Fluffy, low-carb pancakes made with zucchini and almond flour, topped with melted cheddar for a satisfying keto breakfast. This american-inspired breakfast (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.
Ingredients
- 200g zucchini
- 60g almond flour
- 2 eggs
- 30g cheddar cheese
- 1 tbsp avocado oil
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Repeat with remaining mixture, adding more oil as needed. Stack 2 pancakes per serving and serve immediately while hot.
Frequently asked questions
How long does Cheesy Zucchini Pancake Stack take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cheesy Zucchini Pancake Stack?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cheesy Zucchini Pancake Stack?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheesy Zucchini Pancake Stack for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheesy Zucchini Pancake Stack low-carb?
Yes — this recipe is tagged low-carb, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
