Healthy Zucchini Pancakes Recipe
Introduction
Healthy zucchini pancakes are a delicious and nutritious way to enjoy a vegetable-packed meal. Light, crispy, and easy to make, they work perfectly for breakfast, lunch, or a snack.
Ingredients
- 2 medium zucchini, grated
- 2 large eggs
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- Olive oil or cooking spray for the skillet
Instructions
- Step 1: Grate the zucchini and gently squeeze out excess moisture using a clean kitchen towel or paper towels to avoid soggy pancakes.
- Step 2: In a mixing bowl, combine the grated zucchini, eggs, flour, salt, and pepper. Stir until the batter is well mixed.
- Step 3: Heat a non-stick skillet over medium heat and lightly grease it with olive oil or cooking spray.
- Step 4: Spoon about 2 tablespoons of batter for each pancake onto the skillet. Flatten slightly with the back of the spoon.
- Step 5: Cook for 3-4 minutes per side or until golden brown and cooked through. Repeat with remaining batter.
- Step 6: Serve warm with your favorite toppings or a dollop of Greek yogurt.
Tips & Variations
- Adding a finely chopped onion or garlic can enhance the flavor.
- For a gluten-free option, substitute all-purpose flour with almond or coconut flour.
- Grate the zucchini finely for a smoother texture or coarsely for more bite.
- Fresh herbs like dill, parsley, or chives can be mixed into the batter for extra freshness.
Storage
Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make zucchini pancakes vegan?
Yes, replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based flour to keep it vegan.
Why are my zucchini pancakes soggy?
Excess moisture from the zucchini causes sogginess. Make sure to squeeze out as much liquid as possible before mixing the batter.
PrintHealthy Zucchini Pancakes Recipe
These Healthy Zucchini Pancakes are a delicious and nutritious twist on traditional pancakes, combining fresh zucchini with eggs and flour for a light, savory breakfast or snack option. They are quick to prepare and cook on the stovetop, offering a perfect balance of flavors and textures while incorporating a serving of vegetables into your meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 8–10 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1/2 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil or vegetable oil, for cooking
Instructions
- Prepare the Zucchini: Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture to prevent soggy pancakes.
- Make the Batter: In a mixing bowl, combine the grated zucchini, eggs, flour, salt, and black pepper. Mix well until the batter is combined and holds together.
- Heat the Skillet: Place a non-stick or cast iron skillet over medium heat and add 1 tablespoon of oil, allowing it to heat up before cooking the pancakes.
- Cook the Pancakes: Spoon about 2-3 tablespoons of batter onto the skillet for each pancake, flattening slightly with the back of the spoon. Cook for 3-4 minutes on each side or until golden brown and cooked through.
- Serve: Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite toppings such as Greek yogurt, sour cream, or a squeeze of lemon.
Notes
- Be sure to squeeze out as much liquid from the zucchini as possible to avoid watery batter.
- Feel free to add herbs like dill or parsley for extra flavor.
- For a gluten-free option, substitute the all-purpose flour with almond flour or a gluten-free flour blend.
- These pancakes can be served as a side dish or a light meal.
Keywords: zucchini pancakes, healthy pancakes, vegetable pancakes, low fat breakfast, savory pancakes, easy zucchini recipe
