These zucchini pancakes are extremely versatile depending on how you present them. They make for great snacks, party appetizers, or can be included in a main course by topping with smoked salmon. For added convenience, batch-prepare your pancake batter ahead of time and store in the refrigerator for up to two days.
With the exception of the avocado oil, mix all pancake ingredients until combined. Add a bit more almond flour if needed until the batter looks dry.
Heat the avocado oil in a nonstick pan. For each pancake, drop the batter by a large spoonful (an ice scooper works well). Flatten each pancake by lightly pressing down.
Cook the pancakes on each side for 3 minutes, or until lightly browned. Put the pancakes on a paper towel-lined plate and microwave for 1 minute to finish cooking. Or heat oven to 350°F and place the pancakes on a silicone-lined sheet pan (or use parchment paper). Bake for 5 to 10 minutes until cooked through.
In a small bowl, combine the yogurt, sour cream, and red pepper flakes. Plate the pancakes and serve with the dipping sauce. Enjoy!
6 servings
1 pancake
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
