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Eggplant Pancakes – Low Carb, Gluten Free, Keto Friendly

Eggplants are one of those things I don’t buy very often. Not sure why.  I don’t dislike them and my family will eat them if I make them. Today, however, I found a big pile of fresh, beautiful shiny eggplant and it reminded me that we like this stuff.  I grabbed a couple of the purple beauties and headed home to blend them into my menu.

One of our favorites is a dish I grew up eating – Eggplant Pancakes. My grandmother’s recipe sits in my recipe box with all it’s old school typewriter charm and simplicity.

This is how I remember them and how my mother made them for us many, many times over the years.  They’d frequently be crafted from eggplant that Dad grew in his amazing garden.

These days we’re trying to cut back on carbs, so I’ve made a couple of substitutions to make this traditional recipe not only low carb, but gluten free and keto friendly.

They’re so easy to make. Start by peeling and slicing the eggplant, then boil them in some salted water until they’re tender. The eggplant will float at first, but it will settle into the water nicely as it starts cooking. Just give it a stir every once in a while.


Drain the eggplant and give it a mash to get most of the water out of them. You should have 1 1/2 – 2 cups of eggplant to work with. The recipe is pretty forgiving, so don’t worry if your eggplant is a little bigger or smaller.

All that is left now is to add the rest of the ingredients and fry them up. 

We can easily eat these for breakfast. They’re just slightly sweet and are good with a little sugar free syrup and some bacon or sausage on the side. A fried egg with all of its dripping, golden yolk flowing over the top is pretty delicious, too. Some sliced avocado or a dollop of sour cream add a nice flavor to the pancakes. We also really like them for dinner topped with grilled shrimp and a salad on the side.

Each recipe makes about 8 pancakes and two of these are one serving. This is easily doubled and extras freeze well – first in a single layer, then once frozen, bagged up. Of course, you’re welcomed (and encouraged) to try Grandma’s original version. They’re pretty fabulous, just like she was!

Eggplant Pancakes

Serves 4
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Egg, Tree Nuts
Dietary Diabetic, Gluten Free
Meal type Breakfast, Lunch, Main Dish, Side Dish
Misc Freezable
By author Rita Higginbotham
This easy recipe is low carb, gluten free version of a long-time family favorite is a delicious was to enjoy eggplant.

Ingredients

  • 1 Large Eggplant
  • 2 tablespoons Salt
  • 2 Large Eggs
  • 1 teaspoon Baking Powder
  • 3 Packets of Splenda or sweetener of choice
  • 3/4 cups Almond Flour

Note

This low carb, gluten free version of a long-time family favorite is a delicious was to enjoy eggplant. These slightly sweet pancakes are wonderful on their own, served with a side of bacon or sausage for breakfast, or with a little sour cream and avocado for dinner. Dress them up a little more by topping with a few grilled shrimp and a side salad. This recipe is easily doubled and the pancakes freeze well.

Per serving (2 3-4 inch pancakes):

Calories: 328

Fat: 27.5 g

Sat. Fat: 4.6 g

Protein: 12.6 g

Carbs: 13.8 g

Fiber: 5.5 g

Net carbs: 8.3 g

Sugar: 2.8 g

Directions

Step 1
Peel and thinly slice eggplant. Place in a pot of salted water. The eggplant will float until it starts cooking down. Bring to a boil , then lower to a slow boil and cook until tender (about 20 minutes).
Step 2
Drain eggplant and lightly mash in the strainer to remove excess water. You should end up with about 1 1/2 cups of eggplant. Allow to mostly cool and place in a mixing bowl.
Step 3 Add eggs, almond flour, sweetener and baking powder and mix thoroughly. This should be a fairly loose consistency, but not quite as thin as pancake batter. Allow to sit for 5 minutes.
Step 4
Heat your choice of oil in a frying pan to medium heat. (We use ghee, coconut oil, butter or some combination of those.) Scoop a 1/4 cup into the pan and spread the batter out to about 3-4 inches in diameter.
Step 5 Cook about 2 minutes per side or until golden brown. Drain on paper towels and serve warm.