Low Carb Zucchini Pancakes

GLUTEN FREE

INGREDIENTS

3 cage free organic eggs
3/4 cup cottage cheese
1/4 cup organic coconut oil, melted and divided
2 tbsp Wholesome Allulose Liquid Sweetener
1/2 tsp vanilla extract
1/3 cup coconut flour
1/2 tsp baking powder (gluten-free)
1/2 tsp baking soda
1/4 tsp salt
1 pinch cinnamon
3/4 cup grated zucchini, squeezed & patted dry
For the Sugar Free Pancake Syrup:
1/2 cup Wholesome Allulose Liquid Sweetener
2 tsp maple extract


INSTRUCTIONS

Pancakes: In large bowl, whisk together eggs, cottage cheese, 2 tbsp coconut oil, Allulose Liquid Sweetener and vanilla; whisk in coconut flour, baking powder, baking soda and salt. Fold in grated zucchini.

Heat large nonstick skillet or griddle over medium heat; brush with some of the remaining oil. Using 1/3 cup batter per pancake, cook pancakes, in batches, for 2 to 3 minutes or until bubbles start to form on top. Flip over; cook for 1 to 2 minutes or until golden brown and set, brushing skillet with oil as needed.

Pancake Syrup: In small saucepan set over medium heat, combine Allulose Liquid Sweetener, 1/3 cup water and maple extract; bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until thickened. Serve with pancakes.

Tip: Sprinkle walnuts or pecans over pancakes before serving.

Makes: 4 pancakes

Nutrition Facts: Per 1/4 recipe, Calories 260, Fat 20g, Saturated Fat 15g, Cholesterol 145mg, Sodium 580mg, Carbohydrate 8g, Fiber 4g, Sugars 3g, Protein 11g

TRY IT WITH

Wholesome Allulose Zero Calorie Liquid Sweetener


Many Wholesome products are qualified to use the following:

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