Crispy Keto Zucchini Pancakes

Crispy Keto Zucchini Pancakes Recipe Ingredients (Serves 2–4) 2 medium zucchinis (about 2 cups grated) 2 large eggs ¼ cup almond flour (or coconut flour if preferred, but use about 2 tablespoons since coconut flour is more absorbent) ¼ cup grated Parmesan cheese (optional but adds great flavor) ½ teaspoon garlic powder (or 1 garlic clove, finely minced) Salt and black pepper to taste 2 tablespoons olive oil, avocado oil, or butter for cooking Instructions Grate and Drain Zucchini Wash and grate the zucchinis using a medium or large hole grater. Place the grated zucchini in a colander or cheesecloth, sprinkle lightly with salt, and let it sit for about 5 minutes. Squeeze out as much moisture as possible—this helps the pancakes hold together and crisp up. Mix the Batter In a mixing bowl, whisk the eggs.