Keto coconut zucchini walnut pancakes

Name: Keto coconut zucchini walnut pancakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 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)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 10

Ingredients

4.0 oz Almond Breeze Almond Milk, Unsweetened Vanilla1.5 cup, mashed Zucchini4.0 large Egg, fresh, whole, raw0.5 cup, chopped Walnuts2.0 tbsp *Flax Seed Meal (ground flax)2.0 1tsp Coconut Oil8.0 tbsp coconut flour1.0 tsp Baking Powder2.0 tbsp Cinnamon, ground2.0 tbsp Philadelphia Light cream cheese (31g)

Directions

Shred zucchini, mix rest of ingredients in blender then add to zucchini in mixing bowl. Oil skillet and cook pancakes. They're tricky to flip

Serving Size: Makes 10 medium pancakes

Number of Servings: 10.0

Recipe submitted by SparkPeople user KATERI33.

Servings Per Recipe: 10

Nutritional Info 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

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