Comforting Zucchini Pancakes

Zucchini is full of vitamins, minerals, and antioxidants. It has a high fibre content and a low calorie count.


  • 2 medium zucchini
  • 3 tbsp. chopped onion
  • 2 beaten eggs
  • 6 to 8 tbsp. almond flour
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • Coconut oil as needed


  • Grate the zucchini into a bowl and stir in the onion and eggs. Add in the flour, salt, and pepper.
  • Heat a large sauté pan over medium heat and add coconut oil in the pan.
  • When the oil is hot, lower the heat and add the batter into the pan to make small pancakes.
  • Cook the pancakes on each side, until browned.
  • Serve with a yoghurt dip – plain Greek yogurt seasoned with salt and pepper – or with any Indian chutney.