Savory Low-Carb Zucchini Pancakes
Savory Low Carb Zucchini Pancakes
4 eggs
1/4 cup rye flour
2 tsp inulin
2 tsp of grated ginger
1 zucchini
Salt to taste.
Grate Zucchini, add 1.5tsp of salt, set aside for half an hour, then squeeze the water out of it.
In a separate bowl beat the eggs lightly and combine all of the above to form the batter.
In a heated pan add about a fourth of the batter, sprinkle some green onions on top, cover and cook. When the side touching the pan has cooked, flip it and cook the other side for a few minutes.
If you’d like to add cheese as topping, wait until the pancake has almost cooked all the way through, without flipping it, and then add the cheese towards the end, wait for it to melt and set, that’s it!
Notes:
4.2 grams of net carbs per serving.