Low Carb Zucchini Flap Jacks


Flap jacks have a rightful place in every American’s diet, regardless of nutritional preferences. This is why I went on a quest to discover a LOW CARB, high protein, nutritious pancake alternative! It could very well be contributed to being 37 weeks pregnant, and craving cray-cray carbs…so I must come up with recipes that satisfy the craving without compromising optimal nutrition.

Whatever it is – consider this my contribution to keep your brunch game strong, even while eating clean.

Brunch on deliciously, people…







Low Carb Zucchini Flap Jacks


  • 1 C Flaxseed
  • 2 T Almond Flour
  • 5 Eggs
  • 1 Zucchini
  • 1 T Vanilla Extract
  • 2 t Cinnamon
  • 1 t Baking Soda
  • 1/2 t Sea salt
  • 3 T Honey or Stevia to taste
  • 2-3 T Almond Milk for runnier consistency


Heat griddle to 400*, butter or spray well. Throw all ingredients into a high powered blender, and blend on low until smooth. The consistency should be easily pourable from the blender to the griddle. Pour directly from the blender container pancakes about the size of a softball. *Optional, immediately after pouring spoon blueberries, coconut flakes or chopped walnuts on the batter side. Wait 4-6 minutes or until the underside is a dark brown, flip and continue for 4-6 minutes on the other side. Serve with butter, syrup, applesauce, peanut butter, honey or anything else that strikes your fancy!

These pancakes are also great cold for a quick breakfast or on the go snack!

Serves 3-4


Always Inspired,


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