Description
Delicious and healthy zucchini pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour (Feel free to substitute with whole wheat or almond flour.)
- 2 large eggs
- 1 cup milk
- 1 medium zucchini, grated (Squeeze out excess moisture.)
- 1 tablespoon olive oil (Plus extra for greasing the skillet.)
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Wash the zucchini thoroughly and grate it using a box grater or food processor. Squeeze out excess moisture with a clean cloth.
- In a large mixing bowl, combine the all-purpose flour, salt, and pepper. Mix well.
- In a separate bowl, beat the eggs, then add the milk and olive oil. Whisk until fully combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the grated zucchini gently into the batter.
- Preheat a non-stick skillet or griddle over medium heat, lightly greased with olive oil.
- Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings, like honey, maple syrup, or yogurt.
Notes
- Ensure to squeeze out as much moisture from the grated zucchini to prevent the pancakes from being soggy.
- These pancakes can be made ahead and reheated for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg