Vegetarian

Keto coconut zucchini walnut pancakes is for Breakfast.

Keto coconut zucchini walnut pancakes takes 10 minutes to prepare.

Keto coconut zucchini walnut pancakes takes 20 minutes to cook.

Keto coconut zucchini walnut pancakes makes 10 servings.

The ingredients for Keto coconut zucchini walnut pancakes are:

4.0 oz Almond Breeze Almond Milk, Unsweetened Vanilla
1.5 cup, mashed Zucchini
4.0 large Egg, fresh, whole, raw
0.5 cup, chopped Walnuts
2.0 tbsp *Flax Seed Meal (ground flax)
2.0 1tsp Coconut Oil
8.0 tbsp coconut flour
1.0 tsp Baking Powder
2.0 tbsp Cinnamon, ground
2.0 tbsp Philadelphia Light cream cheese (31g)

Here is how you make Keto coconut zucchini walnut pancakes:

Shred zucchini, mix rest of ingredients in blender then add to zucchini in mixing bowl. Oil skillet and cook pancakes. They're tricky to flipServing Size: Makes 10 medium pancakesNumber of Servings: 10.0Recipe submitted by SparkPeople user KATERI33.

The nutritional information for Keto coconut zucchini walnut pancakes is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 124.8

• Total Fat: 8.8 g
• Cholesterol: 76.4 mg
• Sodium: 119.2 mg
• Total Carbs: 7.9 g
• Dietary Fiber: 4.1 g
• Protein: 5.5 g

The dietary needs meet for Keto coconut zucchini walnut pancakes is Low Carb