Zucchini pancakes

Diabetic-Friendly Zucchini Pancakes

Ingredients

• 2 cups grated zucchini (squeeze out excess water well)
• 2 eggs
• ¼ cup almond flour
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp chopped green onion or herbs
• Salt & pepper
• 1–2 tbsp olive oil for frying

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Instructions

1. Grate zucchini and squeeze out as much liquid as possible (this keeps pancakes crispy).
2. In a bowl, mix zucchini, eggs, almond flour, Parmesan, garlic, and seasoning.
3. Heat olive oil in a pan over medium heat.
4. Scoop small portions and flatten into pancakes.
5. Cook 3–4 minutes per side until golden brown.
6. Serve warm.

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Why this works for diabetes

• Zucchini is very low in carbs and high in water/fiber
• Almond flour replaces high-carb white flour
• Protein (eggs, cheese) helps steady blood sugar

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Serving ideas

• Top with Greek yogurt instead of sour cream
• Add smoked salmon or grilled chicken for a balanced meal
• Sprinkle chili flakes for extra flavor without carbs

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Tips for best results

• Don’t skip squeezing the zucchini—too much moisture = soggy pancakes
• Keep pancakes small so they hold together better
• If mixture feels wet, add a little more almond flour