Zucchini Pancakes with Avocado Cream
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 medium zucchini, grated
2 large eggs
1/4 cup almond flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil (for cooking) 
For Avocado Cream:
1 ripe avocado
2 tablespoons Greek yogurt (unsweetened)
1 tablespoon lemon juice
Salt and pepper to taste
Nutritional Information (per serving):
Calories: 220
Protein: 9g
Fat: 18g
Carbohydrates: 6g
Fiber: 4g
Net Carbs: 2g
Step 1: Grate the zucchini using a box grater and place it on a clean kitchen towel. Squeeze out excess moisture to prevent the pancakes from being soggy.
Step 2: In a mixing bowl, combine the grated zucchini, eggs, almond flour, salt, black pepper, garlic powder, and onion powder. Mix until well combined.
Step 3: Heat olive oil in a non-stick skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture onto the skillet, flattening them gently with the back of the spoon.
Step 4: Cook for 3 to 4 minutes on one side, or until golden brown. Flip the pancakes and cook for an additional 2 to 3 minutes until the other side is browned.
Step 5: While the pancakes are cooking, prepare the avocado cream. In a small bowl, mash the ripe avocado with a fork. Stir in Greek yogurt, lemon juice, salt, and pepper until smooth.
Step 6: Serve the zucchini pancakes warm, topped with the avocado cream. Enjoy your healthy, diabetic-friendly breakfast.
Micronutrients:
Zucchini: Vitamin C, Vitamin A, Potassium
Avocado: Vitamin K, Vitamin E, Folate
Greek Yogurt: Calcium, Vitamin B12, Protein
Almond Flour: Vitamin E, Magnesium, Healthy Fats
This recipe provides a low-carb and sugar-friendly breakfast that keeps you satisfied while being nutritious.
