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Healthy Zucchini Pancakes Recipe

5 from 143 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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