Keto fauxtato pancakes with bacon

Keto fauxtato pancakes with bacon

Here is a gluten-free and keto fauxtato (bye bye potato!) pancake recipe that doesn't take much time to make, and feeds a whole hungry family. Paired with crispy bacon and sour lingonberries, this recipe is a keeper.

Keto fauxtato pancakes with bacon

Here is a gluten-free and keto fauxtato (bye bye potato!) pancake recipe that doesn't take much time to make, and feeds a whole hungry family. Paired with crispy bacon and sour lingonberries, this recipe is a keeper.
USMetric
4 servingservings

Ingredients

  • 8 8 large egglarge eggs
  • 1 cup 240 ml heavy whipping cream
  • 1 cup 240 ml water
  • 2 tbsp 2 tbsp ground psyllium husk powder
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • ¾ lb 325 g zucchini, finely grated
  • ½ (2 oz.) ½ (55 g) yellow onion, finely gratedyellow onions, finely grated
  • ½ lb 220 g bacon
  • 1 tbsp 1 tbsp butter, for frying
  • ½ cup 120 ml lingonberries (optional)
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Instructions

  1. Preheat the oven to 210°F (100°C).
  2. Whisk the eggs, cream, and water with an electric mixer until you get a smooth batter. Salt and pepper. Slowly sprinkle in the psyllium husk powder while mixing continuously to avoid lumps. Set aside to thicken for about 10 minutes.
  3. Add zucchini and onion to the batter.
  4. In a large frying pan, fry the bacon until crispy. Keep the bacon warm in the oven. Reserve the fat in the pan for frying the pancakes.
  5. Fry the pancakes over medium-low heat. Use ½ cup (100 ml) of batter per pancake. Don't be too eager, wait until the top is almost done before flipping the pancakes.
  6. Serve the pancakes with the crispy bacon and some lingonberries, if you're using any.

Tip

Serve with sour cream and chives.

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6 comments

  1. Siv
    Made this today, had to switch out the zucchini with cauliflower. That worked out great. My husband was also very happy due to the bacon and the generous portion.

    I had to make the pancakes a bit smaller, as they otherwise did not survive the flipping.

  2. Szymon Polom
    I made this today, ate two servings on my own :-). Delicious.

    As Siv said, try to make the pancakes a bit smaller in diameter, otherwise they are hard to flip.

  3. Linda
    I will try without the added water as I also had the flipping problem...
    And yes, if it’s thicker (no added water) I might be able to make them smaller. I won’t rate this recipe till I tried it again this way.
  4. 2 comments removed
  5. Melissa A
    We found this mostly lacking in flavor on its own. I used some sour cream for dipping, like a latke, which helped some.
  6. 3 comments removed
  7. Maria
    Was I suppose to squeeze the moisture out of the zucchini? I found when I put the (thick) mixture into the frying pan that it became very watery and I had to keep bringing the edges into the centre of the pancake. I was very disappointed with this effort. Maybe too much cream or the water could be omitted.
    Reply: #11
  8. Crystal Pullen Team Diet Doctor

    Was I suppose to squeeze the moisture out of the zucchini? I found when I put the (thick) mixture into the frying pan that it became very watery and I had to keep bringing the edges into the centre of the pancake. I was very disappointed with this effort. Maybe too much cream or the water could be omitted.

    There is not a requirement to squeeze the moisture out of the zucchini. Typically issues with moisture in recipes using psyllium are a result of using psyllium husk rather than psyllium husk powder. It is also very important to allow time for the batter to thicken before adding the zucchini and onions.

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