Chances are you fall into one of three camps: 1. you want to eat more veggies but are uninspired as to how, 2. you have more zucchini than you know what to do with, or 3. you love pancakes and had to click. Whatever your reasoning, you’re in the right place! Watch this short video as chef Marianne shows you just how easy and fast it is to make Zucchini Pancakes. While zucchini is in the title, this really could be called “clean out your refrigerator pancakes” as the recipe works well with most vegetables you have on hand, carrots, sweet potato, rutabagas, or turnips.
Beyond the how to make the recipe, Marianne shares fun facts and tips that only a chef would know. This recipe was created specifically for our Nutrition 4 Weight Loss clients, designed as a savory side dish, perfect alone or topped with a dollop of sour cream and herbs.
We chose zucchini because it is a fantastic low carb vegetable that is a good source of vitamin A (important for healthy eyes and immunity, as well as bone and reproductive health) and vitamin C (important for collagen production, immunity and blood vessel health), as well as minerals such as manganese and potassium. Bonus, zucchini is inexpensive and super easy and fun to grow in the family garden.
About the author
This blog content was written by a staff member at Nutritional Weight & Wellness who is passionate about eating real food.
These super easy healthy zucchini pancakes are prepared using only 5 ingredients. Grated fresh zucchini along with whole wheat flour makes these pancakes wholesome
These days I am in the mood to try different recipes using fresh zucchini.
The reason is the season. I feel it’s a good idea to eat seasonal fruits and veggies when they come to the market directly from the farms. Isn’t it?
How many ways can you incorporate zucchini in your diet?
Apart from just roasting I love making zucchini rice, zoodles with shrimp, zucchini fritters, etc, etc… and the list can go on. And still, simply roasted zucchini is the most favorite veggie of mine.
Here, I am sharing with you zucchini pancakes that you can make for a healthy breakfast or brunch or even for a light meal.
What you will need!
- Fresh zucchini – grate it using a box grater using its largest size
- Flour – I prefer to use whole wheat flour for healthy pancakes
- Egg – one large egg is enough
- Salt – use it according to your liking
- Oil – your choice of cooking oil will work
How do I grate my Zucchini?
There are a few ways by which you can grate the zucchini using available tools or equipment. Thoroughly wash and dry the zucchini and then trim off its ends. And try one of these options to grate it for making delicious healthy pancakes.
- On the largest hole side of the box grater, shred the zucchini.
- You can also grate the zucchini in a food processor using its grating attachment.
- Or try KitchenAid with its slicer/shredder attachment if you have it.
For preparing just one or two zucchinis, a box grater would be a perfect option. Despite getting grated zucchini in no time options 2 and 3 involve a bit of a cleanup.
How to make healthy pancakes
Making these healthy pancakes involves two steps.
Preparing the batter – Mix salt with grated zucchini according to your taste. Let it rest for at least 10 min. The salt will help shredded zucchini to release the water. This step is important in making a batter with perfect consistency. Otherwise, the batter will be runny if we don’t account for the moisture from the zucchini. Then add in egg, flour, water, and mix everything well. The batter is now ready to make pancakes.
Cooking pancakes – Heat a flat cast-iron griddle/pan on medium heat. Lightly oil the griddle and pour in some zucchini batter. Using the back of the spoon carefully spread the batter into a round shape. Cook it on both sides until well done.
How can I make it Gluten Free
For gluten-free options use brown rice flour or white rice flour in place of whole wheat flour in the recipe. Or, consider using chickpea flour instead.
I feel using rice flour gives a slightly different texture to the pancakes than using regular flour. You can make them crispier in texture by cooking for a bit longer on medium heat.
Serving options and instructions
You might be wondering what can I serve with zucchini pancakes. Here are some option to serve your pancakes with
- Avocado yogurt sauce or dipping
- Creamy yogurt seasoned with salt and pepper or sour cream
- Tomato ketchup
- Any Indian chutney or pickle.
flavored with fresh sage!
Every year I plant zucchini and harvest lots of them. And one of the favourites dish is zucchini pancakes with fresh sage. How good and not difficult to cook. In fact, it goes fast and I like to serve “the world’s fastest tomato sauce” to the zucchini pancakes. So I absolutely think you should try and make zucchini pancakes.
Great to eat as they are with the tomato sauce, or why not as an accompaniment to a piece of grilled salmon or grilled chicken. Here I show you how to make and how to make “the world’s fastest tomato sauce”
Here is another yummy recipe how you can cook on zucchini
This is what you need – recipe for 4 people
2-3 st zucchini ca: 800g
2-3 large boiled potatoes (you can also use raw potatoes) but I prefer boiled.
1 large yellow onion.
2-3 cloves of garlic.
1 dl oatmeal.
Salt and freshly ground black pepper.
Butter and olive oil to fry in.
A few sprigs of fresh sage.
How to make zucchini pancakes:
- Try to find “hard” and dark green zucchini. This makes it easier to grate them on the grater. Grate them on the coarse side of the grater. Press zucchini firmly against the grater. Then grate the potatoes if you use raw potatoes.
2. Salt and pepper over the zucchini and let the salt “draw out the liquid” for a few minutes. When the salt has worked out, squeeze out the liquid with your hands in the bowl. I like to keep the liquid and let the oatmeal “swell” in the in the liquid. Pour the oatmeal into the bowl and mix again. Taste if it is enough with salt and pepper. Crack the egg and mix to a smooth batter.
3. Grate the onion and garlic into the batter.
4. Heat a frying pan with olive oil. Add the batter and shape into small pancakes. Let them lie still for a while in the pan so the batter binds. When the bottom is golden brown, turn them over and finish frying them. Add a spoon of of butter at the last minute and sprinkle over the sage leaves to get a little extra yummy flavor. Serve with tomato sauce / Yum yum…
Sep 22, 2017 | Updated Sep 17, 2020
This Zucchini Pancakes recipe creates tender pancakes that are crispy on the outside. Vegan Zucchini Bread Pancakes are perfect for breakfast when topped with maple syrup. It’s a delicious way to start your day out right, time after time.
Have I told you about our smoothie habit? It started at the beginning of the year when Shawn and I started having smoothies most every day. We love them!
However, every now and then, it’s nice to mix things up a little. Especially on the weekends!
That’s where this zucchini pancake recipe comes in handy. Who’s with me that pancakes on the weekends are perfect! Besides, making Zucchini pancakes vegan is so easy!
In fact, sometimes we’ll make a double batch so we can enjoy them throughout the week as well.
Healthy Vegan Zucchini Pancakes
Healthy Zucchini Pancakes breakfast treats are not like any ol’ pancakes. They’re like little zucchini bread, served in pancake form. You can’t go wrong with that! And that means syrup is not required. You can add a little pat o’ vegan butter and just go to town. Or, if you’re like me, you might prefer peanut butter. I think I prefer peanut butter on just about everything. 😊
The real trick to these sweet zucchini pancakes is making sure you press the extra fluid from the zucchini. That makes the perfect zucchini pancake. I also used a griddle. In the past I’ve made pancakes in a skillet and that does work, but there’s nothing like a griddle or electric skillet to make perfect pancakes every time!
Also, zucchinis are healthy! There are some important nutrients to take note of. For example, zucchinis offer the following:
- Vitamin A
- Omega-3 Fatty Acids
You want me to go on? I could! That’s the thing I love about veggies — they’re packed with all the nutrients we need!
How to Make Zucchini Pancakes
It’s easy to make this zucchini pancakes recipe!
Let’s start by making the zuchini pancakes batter:
- Prepare Zucchinis: Cut off the ends of the Zucchini and shred it (including the peel), until you have 1 1/2 cups of shreds. Place the shredded zucchini in 2 – 3 paper towel pieces and then wring it out over the sink, to remove excess fluid.
- Mix Wet Ingredients: In a mixing bowl, combine the shredded and pressed zucchini, water, ground flaxseed, melted vegan butter, agave nectar, and vanilla. Stir to combine. Move contents over to one side of the bowl.
- Combine Dry Ingredients: In the other side of the bowl, combine the flour, baking powder, cinnamon, and salt. Stir to combine. Stir to combine the dry ingredients. Then slowly incorporate the shredded zucchini mixture.
- Add Milk: Pour one half cup of the plant-based milk in with the rest of the ingredients and stir to combine. Then add the remaining milk and stir until just combined.
To Cook the Pancakes
To cook the pancakes, place a skillet over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan.
Once the skillet is hot, pour the pancake batter (using 2 tablespoons of batter per pancake) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
Serve shredded zucchini pancakes with warm with vegan butter, maple syrup, fruit jam, and or fresh fruit.
Waiting for Change
I can be so impatient. If something’s supposed to happen, I want it to happen NOW! I wonder if that’s why I like recipes so much? Hmm. Never thought of it that way before, but I might be on to something.
Because the nice thing about a recipe is you can change it however you want it to be. In fact, every recipe I look at (even my own), I’m always thinking about ways I change it for the better! I encourage you to do the same. Look at this easy zucchini pancakes recipe and see ways you can make it more suited to you, your tastes, and preferences.
Here, I’ll give you some ideas below just to get the change ball rolling:
- How about coconut oil instead of the vegan butter
- Also, you could get even crazier and use peanut or almond butter in place of that vegan butter. I think peanut butter makes everything better! 😍
- Why not add a sprinkle or two of ground cloves for some added spice
- Go gluten-free by using gluten-free baking flour
- Make savory zucchini pancakes by leaving out the sugar. It works!
Do pancakes freeze well?
Pancakes are perfect for meal-prepping because they freeze well. Simply place the pancakes on a platter and place in the freezer. Once the pancakes have frozen, transfer to a freezer bag and return to the freezer where they’ll keep up to 3 months.
What is the best way to reheat pancakes?
Place frozen pancakes in a toaster or toaster oven to reheat. This helps recreate the crispy crust from when they were first made. Toast until cooked through and then serve with your favorite toppings.
Best Vegan Breakfast Recipes
Do you love delicious vegan breakfasts? Me TOO! Here’s my favorite Vegan Ginger Pear Donuts you should definitely try. If you want something super easy, but also decadent, try my Vegan Chocolate Croissant!
See? Sometimes change can be a good thing! Feel free to run with these ideas or think up your own. However you make them, these Vegan Zucchini Pancakes can be served with my Vegan Date Caramel Sauce too. Too delicious!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
We’re drooling already!
Did you know that zucchini is technically a fruit? From a botanical perspective, zucchini is not a vegetable, even though most of us prepare it in savory vegetarian dishes.
Call it what you want, zucchini is delicious and good for you. Zucchinis are fat-free, nutrient-dense and filled with antioxidants. They can aid in digestion and blood circulation, support a heart-healthy diet, improve thyroid function and reduce inflammation in the body.
In other words, zucchinis are one of Mother Nature’s perfect creations, and you should be eating a lot more of them.
So, what better way to start the day than with these zucchini pancakes?
Zucchini pancakes taste exactly like a slice of your favorite zucchini bread, only better!
Fluffy, flavorful and made with whole wheat, these flapjacks won’t come with a side of guilt.
Make a batch for a weekend morning meal or make them on Sunday night to store in the fridge for easy weekday breakfasts throughout the week.
To prepare these pancakes, you will need a cup of shredded zucchini, squeezed in a paper towel to remove extra moisture. Instead of butter, coconut oil is used, and maple syrup or honey is subbed for white sugar.
Since these hotcakes use unsweetened almond milk instead of buttermilk or other dairy milk, if you sub in a flax egg for the single egg used, this can easily be turned into a vegan pancake recipe.
Find the full recipe on Ambitious Kitchen.
Or try this recipe from Two Peas and Their Pod. These zucchini pancakes are a bit more decadent, as they are made with butter, white sugar, brown sugar and buttermilk. The whole wheat flour can be subbed for white flour if desired.
Two Peas and Their Pod
Hey, when zucchinis are this healthy, you don’t have to feel guilty making these tasty substitutions!
You can make these zucchini pancakes ahead of time and freeze them for up to two months, taking them out and microwaving them for 30-60 seconds or so until they are heated throughout.
Serve with butter, maple syrup, fresh whipped cream, honey … or all of the above!
Last updated on September 2, 2020 . Originally published May 23, 2016 52 Comments
Zucchini Banana Pancakes! A super easy & healthy breakfast recipe made in your blender! Full of fruit, sneaky veggies and oats! Gluten-free, dairy-free, refined-sugar free!
As you already know, I’m all about sneaky veggies. I want my kids to love eating vgetables, and usually they do! But for days when you don’t feel like being the veggie-eating-police, kid-friendly recipes that include a hearty serving of greens are a must.
These Zucchini Banana Pancakes are amazing! Seriously! They are fluffy and flavorful! Plus they’re gluten-free, dairy-free, refined sugar free and full of nutritious ingredients!
How to make Zucchini Banana Pancakes
1. Use a Vitamix!
These Zucchini Banana Oatmeal Pancakes are another made-in-the-Vitamix creation. When I add veggies to a recipe I like to blend them so well that the only way their presence can be detected is by the color of the final product. BONUS, you score mom points for serving colored food! Woo Hoo!
2. Make oat flour
Grind the oats in your blender to make oat flour. It really takes a few seconds to do this! It’s amazing how quickly you can take a pantry staple, like old-fashioned oats, and turn it into a delicious gluten-free flour!
3. Mix dry ingredients
Transfer the oat flour from the Vitamix into a small bowl and add the rest of the dry ingredients, then set it aside!
4. Blend wet ingredients
Next, put all the wet ingredients, except for the egg, into the container of your Vitamix and blend them until they’re smooth.
5. Add dry ingredients to the blender
After the wet mixture is smooth, add the dry ingredients to the Vitamix and blend well. Finally, add the egg and pulse until it’s just combined. The batter should be smooth and just a little thick. If it seems too thick for you, add extra milk 1 TBS at a time!
6. Use a griddle to cook the Zucchini Banana Pancakes
Next, heat up that griddle and start cooking! I love using a griddle because I can make at least 8 Zucchini Banana Pancakes at once so it saves time (something I never seem to have enough of, especially in the mornings)!
Cook the Zucchini Banana Oatmeal Pancakes on the first side for about 3-5 minutes. Once you see the edges start to harden and little bubbles begin to form in the batter, flip them over! Cook on the second side for 3-5 minutes until golden brown. Remove from skillet and dive right in!
- I topped these Zucchini Banana Pancakes with a 1:1 mixture of warm peanut butter and maple syrup! Oh my word it was to DIE for! Just combine equal amounts of maple syrup and peanut butter and gently warm the mixture until the peanut butter is completely melted. YUM.
- These healthy blender pancakes can also be served with pure maple syrup, honey, fresh fruit, almond butter, whipped cream, etc. The Sky’s the limit!
Zucchini Banana Pancakes: Substitutions
- Old-fashioned oats. If you do not have a high-powered blender, you can buy pre-made oat flour and substitute it 1:1 for the old-fashioned oats!
- Almond meal/flour. If you have a nut allergy or don’t keep this ingredient on hand, simply increase the old fashioned oats by 1/4 cup.
- Almond milk. Any type of milk works excellently in this recipe. I have used almond milk, an almond/coconut milk blend, and regular 2% milk with great results!
- Coconut sugar: any granulated sugar works perfectly in this Zucchini Banana pancake recipe!
If you make something from JoyFoodSunshine I would love to see your creations! Don’t forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!
This is probably, like, the easiest recipe I’ve ever made. Except whiskey and soda, but that’s hardly a recipe. Or maybe it’s more than a recipe…it’s a way of life. No. Wrong road. Turn back, Hilah.
Turn back to the zucchini pancakes that are super-duper easy and perfect for when you’re feeling super-duper lazy but are also very very hungry and sadly, very very poor. Perfect because it only takes four ingredients and ten minutes. Blammo. Easy-peasy. AND if you’re feeling frisky (or just don’t have any zucchini and don’t want to go to the store because you’re already in your undies, drinking beer on the porch) you could use different vegetables in place of the zucchini. Some crazy examples would be: sweet potatoes, carrots, yellow squash, winter squash, onions, prolly could even use broccoli stems! Get WILD. You could totally even mix up a few different vegetables! Wheee!
Also you could add some herbs and junk if you’re feeling it. Like some dill or mint with zucchini, or some parsley or cilantro with sweet potatoes. Make it all fancy-tasting. It’s not any more difficult. And it might cheer your drunken, undies-wearing ass up.
Plus one more thing! These are best when you eat them right away, but I have been “known” to eat them cold the next day, too. Just standing over the sink in mah undies. It ain’t too bad. It really ain’t. Lovin’ Life, I tell you. LOVIN’. IT.
Herunterladen Neue Rezepte, Kochen, Video Moms Zucchini Pancakes, – Rezepte überprüfen, Videos kochen und Anleitungen alle Lebensmittel How to make Zucchini Pancakes – Pancake Recipe – Оладьи из цукини -, deliciousrecipes.co
How to make Zucchini Pancakes – Pancake Recipe – Оладьи из цукини
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Recipes Zucchini Fritters Video
Recipes Zucchini Fritters
These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/zucchini-pancakes/ 🖨️
• 3 cups grated zucchini
• 2 eggs beaten
• 1/4 cup minced white onion
• 1/2 cup all-purpose flour
• 1/2 cup finely shredded mozzarella cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 3 tablespoons vegetable oil, divided use
1️⃣In a medium bowl, combine the zucchini, eggs, onion, flour, mozzarella cheese, cayenne pepper, basil, garlic, and salt. Stir well enough to distribute ingredients evenly.
2️⃣Get a large heavy skillet heating over medium-high heat. Pour in about 1 tablespoon of vegetable oil into the pan to coat.
3️⃣Working 3 or 4 at a time, drop heaping spoonfuls of the zucchini mixture into the hot oil in the pan. Press down on it a little to flatten slightly.
4️⃣Cook for 2-3 minutes on each side until golden brown.
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About The Author
Made these last night. I wasn’t really a zucchini person before last night. But I am now. These were super tasty and easy to make. Another home run and another weekly side for us here.
Wow, they look yummy, I make corn fritters sometimes, so I am anxious to try your fritters, like the sour cream idea also, probably won’t be bad with the corn fritters too. Thanks for the nice presentation!
Last Updated December 16, 2019 // Originally Posted January 23, 2019 // by Tracy Ariza, DDS Leave a Comment
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Perfect as a side dish or a light meal, these easy zucchini pancakes, also known as hobakjeon, have become one of my favorite tasty ways to use up excess zucchini.
Today I’m happy to share with you another recipe from one of my friend bloggers. Some of them, like Emily Sunwell-Vidari’s Basque chicken recipe, have been quite popular on the blog. I imagine that this one will end up being another favorite because it allows you to eat more veggies in a fun new way. In fact, I love this recipe so much that I’ve already made them several times since beginning writing this post!
Today, I’d like to show off the book, Korean Paleo! written by Jean Choi, blogger at What Great Grandma Ate.
When I heard about her new book, I was quite excited. You probably know by now that most of the time I follow a paleo type diet. If you’ve been following my blog for a while, you probably have also noticed that I have a fondness for all sorts of international recipes, and I have always loved Asian cuisine.
In dental school, one of my best friends would bring me to the local Korean restaurant during our lunch breaks for what was normally bibimbap accompanied by kimchi and a bowl of miso soup. I loved going there.
Because many of the foods served there were rice dishes, and not at all paleo, I was curious to see what Jean would be offering in her cookbook. Luckily, she kindly sent me a copy of the book to review.
Watch how to make hobakjeon
What can you find in the Korean Paleo! Cookbook?
Jean’s cookbook is filled with a wide variety of 80 Korean recipes that are gluten-free, grain-free, and soy-free. So many Korean dishes feature at least one of those, so this cookbook is quite unique and is perfect for those who want to enjoy their favorite Korean recipes without having problems with food allergies or digestive issues.
Most of the recipes in her book are traditional type Korean recipes, but some are modernized, fusion, or are healthier versions of popular Korean fast foods. I was able to find a paleo version of my beloved Bibimbap and also was happy to see other favorites like Bulgogi, Kimchi, and some tasty looking Korean barbecue recipes. Many of the recipes were unfamiliar to me, but I love the opportunity to learn more and give them a try (as I hope you will do).
Korean Paleo! is divided into 9 chapters
- Cooking with Bap contains what are normally rice dishes, but she has adapted them using cauliflower rice.
- BBQs and So Much More contains her protein dishes. Jean wanted to show us that Korean food is more than just Korean barbecue.
- Piping Hot Soups and Stews includes mostly family-style soups that everyone at the table can share.
- Gooksoo Time! highlights grain-free noodles and spiralized veggie recipes.
- Not-Your-Typical Pancakes includes savory pancakes, like these zucchini pancakes, with vegetable and/or protein fillings.
- More Banchan Please? features side dishes and is one of the largest chapters of the book. In this chapter, Jean shares recipes for mini dishes that are often served with rice dishes in Korean restaurants.
- Best of Both Worlds is a creative chapter filled with fusion recipes. Enjoy familiar foods with a Korean touch. (Think bold and delicious!)
- Something Sweet to Balance Out the Spicy shares creative and well known Korean desserts.
- Korean Kitchen Must-Haves shares some Korean pantry basics and includes a lot of the sauces that you’ll want or need to make or accompany many of the other recipes. That’s why Jean suggests that you start there, even though it’s the last chapter in the book.
Have food allergies? or follow another diet?
While the book is already gluten-free, grain-free, and dairy-free, you may still be worried about other food allergies or intolerances. Or, perhaps, you follow a stricter diet?
For those of you who want to know more, here is the breakdown of the number of recipes that fit the following categories…
AIP-optional (if you omit sesame seeds and black peppers, and replace sesame oil): 17
If you have any more questions about this beautiful book, just let me know! For now, though…
Let’s talk zucchini pancakes
Zucchini is one of those vegetables (or is it a fruit?) that I happen to love… until I don’t.
I go through times when I’m eating zucchini in just about anything and everything, and then I go through periods where I get sick of it because I just can’t think of how to serve it anymore. That tends to happen at the end of summer when I have so many zucchinis in my garden that I just don’t know what to do with them.
That’s when a recipe like this one is perfect.
What are hobakjeon?
Hobakjeon are a type of Korean style zucchini savory pancakes. The name can also refer to pan-fried zucchini slices. Either option uses a type of egg-based batter.
Because Jean’s book is a paleo cookbook, she chose to substitute the typically used wheat flour for cassava flour. They’re delicious, and you definitely won’t miss the wheat flour at all in this recipe.
What is cassava flour?
Cassava flour is a type of gluten-free flour that is derived from the yucca plant. Unlike tapioca starches that consist only of the starch of the plant, the term cassava flour usually refers to the flour obtained from grinding the whole, dried tuber.
Need to make Excess Zucchini Disappear Quickly?
Make these savory Zucchini Pancakes! They mix up quickly, cook up fast, and best of all make your excess zucchini disappear!
If you’ve been gardening your heart out and everyone groans when you pick a few more zucchinis for dinner you should try these EASY Zucchini Pancakes. YES, made with zoodles!
Zoodle Zucchini Pancakes
Crispy pan-fried zucchini pancakes are one of the best ways I’ve found to use up zucchini in a non-sweet recipe! My family loves them, yes even the teen boys!
Wondering what the HELL a Zoodle is? No worries!
A lot of people are probably wondering, I’m just over here ASSUMING everyone knows what I mean. Zoodles are just zucchini put through a spiralizer. They make fantastic long spirals of vegetables.
You’ve probably seen a spiral french fry? Same thing only with zucchini!
A lot of people use them in place of noodles. We don’t. My people looked at me like I’d lost my damn mind. So that was a fail but these zucchini pancakes are not a fail!
Where to get a Spiralizer
Spiralizers are widely available online and in stores. I’ve seen them in person at Target, Walmart, and our local Kroger store carries them as well.
There are three different kinds of spiralizers I’ve seen:
- A smaller handheld spiralizer. These make smaller amounts of zoodles with a smaller machine to store.
- The larger versions of the stand-alone model is bigger for making more at one time. These offer easy hand cranking to make zoodles. There are stainless steel varieties and lighter plastic models as well. Personally, the stainless steel version looks heavy duty enough to get the job done.
- And then there’s the version I have, the KitchenAid Attachment. This thing is a workhorse. If you already have a KitchenAid it is a great tool to have for working with it. It powers through any vegetable you put in it.
And you CAN Spiralize a lot more than just zucchinis or potatoes. Yeah, I kind of love my spiralizer. AND my KitchenAid.
How Else Can I use Zoodles?
Short answer? Any way you want to! But here’s a few ideas for using zoodles:
- pour hot pasta sauce over them and serve as a low carb noodle alternative
- dry them lightly and freezer for winter use
- use them in salads in place of chopped vegetables
- add to bento boxes as fun vegetable additions
Do I have to use zoodles for Zucchini Pancakes? Can I use grated zucchini?
Absolutely! BUT be sure you use a large grater that make larger size pieces of zucchini. Smaller grated zucchini turns to mush when you try to make pancakes out of it. I just love the way the spiralized zucchini holds up to cooking and being made into a batter.
DO NOT ADD SALT
That’s right don’t add salt to the batter of these zucchini pancakes! That salt will make the zucchinis get very juicy! The juice will ruin your pancakes and make them a watery mess. Instead, wait until AFTER the pancakes are cooked and then sprinkle with salt.
Need MORE zucchini recipes? Here’s a few you’ll love!
- Salt and Pepper Zucchini Chips
- Zucchini Bread with a Cheesecake Swirl
- Light Baked Stuffed Squash Blossoms
- Zucchini Blossom Focaccia
Savory Zucchini Pancakes made with spiralized zucchini noodles will soon become a family favorite!
- 1 pound zucchini-a little more won’t hurt
- 1 egg
- 1/2 cup water
- 3/4 cup of flour
- 1 tsp garlic powder
- cooking oil
- kosher salt–ADD AFTER THE PANCAKES ARE COOKED!-see note below
- spiralize the zucchini and be sure to also chop up all the little bits and end pieces of the zucchini as well
stir to combine, it will feel stiff and not ready to make pancakes but have no fear letting it rest will soften it up as the zucchini releases its juices
cook 1-2 minutes per side or until golden brown, use a spatula to turn it over and cook until golden brown
remove to baking rack to drain, or use a paper towel-lined pan
DO NOT ADD SALT TO THE BATTER! That’s right don’t add salt to the batter of these zucchini pancakes! That salt will make the zucchinis get very juicy! The juice will ruin your pancakes and make them a watery mess. Instead, wait until AFYER the pancakes are cooked and then sprinkle with salt.
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These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too! Can I use gluten-free flour? Yes, you can substitute many gluten-free flours and flour blends in.
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These zucchini pancakes (also known as zucchini fritters) are a fun way to use up zucchini. They are easy to make and tasty too!
Can I use gluten-free flour?
Yes, you can substitute many gluten-free flours and flour blends in this recipe. The flour acts as a binding agent so other flours will work just as well.
How long are zucchini pancakes good for? How do I reheat them?
Zucchini pancakes are best fresh but will stay good in the fridge for 2 to 3 days in an airtight container. It is not recommended to freeze these pancakes.
Zucchini pancakes/fritters can be reheated in the microwave, but for best results we recommend reheating them in a skillet on the stove. Heat 1-2 teaspoons of oil in a skillet over medium heat. Place the zucchini pancakes in the skillet and let them heat all the way through. This will provide the same crispy exterior as fresh zucchini fritters.
How do I grate my zucchini? How many zucchinis do I need for 1 cup of grated zucchini?
Use the large hole side of a cheese grater to grate zucchini for making zucchini fritters. Zucchinis vary in size. A good rule of thumb is that 1 zucchini will yield approximately 1 cup of grated zucchini.
PRO TIP: It’s a good idea to remove the excess moisture from grated zucchini. To do this simple pile your grated zucchini in a paper towel and wrap it up tightly to create a little ball. Give it a good squeeze over the sink to get any excess moisture out.
What do I serve zucchini fritters with?
Zucchini fritters can be served as a vegetarian main dish or as a vegetable side dish. They are most frequently served with either sour cream or a marinara sauce for dipping. Either way is delicious! Zucchini fritters can also be served up on a bun for a delicious vegetable slider or veggie burger.
If you like this recipe, you may be interested in some of our other delicious zucchini recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
These soft and fluffy zucchini pancakes are bursting with fresh zucchini! With a hint of lemon and moistened with ricotta cheese. These pancakes are worthy of any meal!
I don’t know about your family but if I tell my family that we are having breakfast for dinner they will come running to the table. Not only that, chances are good they will clean their plate too!
There is just something about having breakfast for dinner. It’s like you’re cheating time or doing everything in reverse. It feels fun, sort of like you’re getting away with something.
Often, when we have breakfast for dinner, I serve this sweet potato hash or this Mediterranean egg bake . In other words, we tend to go savory.
But sometimes I like to treat the kids to a sweet breakfast. Recently I experimented with stuffed French toast and it was well-received. Since we are in the thick of zucchini season, I figured pancakes or an order!
How To Make Zucchini Pancakes
This recipe combines zucchini pancakes with my favorite lemon ricotta pancakes! Lemons and zucchini’s make a fresh combo! The fresh zucchini is speckled throughout each pancake, while the lemon permeates the background
The ricotta cheese is instrumental in creating moist, fluffy pancakes that are to die for!
To begin, combine flour, sugar, and baking soda, in a bowl. Stir in the freshly grated zucchini. You do not have to peel the zucchini and the best way to shred your zucchini is by using a food processor (haven extra? Try this Double Chocolate Zucchini Bread or these Zucchini Muffins).
In a separate bowl, whisk together the ricotta cheese, eggs, milk, lemon zest, and lemon juice. Pour wet ingredients into the dry ingredients and stir just until combined. Stir in melted butter.
Heat a griddle over medium heat. Brush the griddle with either vegetable oil or butter. Ladle 1/4 cup of the pancake batter onto the hot griddle.
Allow the pancakes to cook for 1 to 2 minutes or until bubbles begin to form on the top and pancakes are golden on the bottom. Flip the pancakes and cook until golden brown. Remove pancakes and keep warm.
Repeat with the remaining pancake batter.
What Goes With Zucchini Pancakes
These pancakes would taste amazing with homemade lemon curd or blackberry jelly ! I think this blueberry sauce will make for a nice topping as well. You could also top your pancakes with fresh fruit, fruit-flavored syrup, powdered sugar or plain old maple syrup!
Can I Freeze Pancakes?
Yes! We always make a double batch to freeze for busy mornings. Make sure your pancakes are completely cool.
Arrange the pancakes in a single layer on a baking sheet and place the baking sheet in the freezer. When pancakes have frozen, stack the pancakes with sheets of parchment paper in between in each pancake. Place the stack in a zip-top bag. The pancake should keep for 1-2 months.
Pancakes can be reheated in the microwave, toaster, or in the oven.
If you like these zucchini pancakes, then you might like these recipes:
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What’s your favorite things to make with summer’s bountiful zucchinis? These Korean savory pancakes, called hobak buchim (호박부침) or buchimgae (부침개), are quick and easy to make and so delicious with summer zucchini! Perfect as a snack, an appetizer, or a light meal!
Over the years, I posted several different Korean savory pancakes. They are essential in Korean cuisine and made with all sorts of ingredients — kimchi ( kimchijeon , 김치전), seafood and scallions ( haemul pajeon , 해물파전), potato ( gamjajeon , 감자전), garlic chives (buchujeon, 부추전), mung beans (nokdujeon, 녹두전), and many more.
If you wonder why the zucchini version is not called hobakjeon, it’s not wrong to call it hobakjeon, but hobakjeon generally refers to zucchini rounds that are pan-fried in egg batter.
This is a recipe I make over and over every summer. It was originally posted in August 2013. Here, I’m updating it with more information, new photos and minor changes to the recipe.
Zucchini and Vegetables
You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. The onion adds delicious sweetness to the pancakes, and the hot chili peppers give a nice spicy kick, kal-kal-han-mat (칼칼한맛) as Koreans say. Or, try a little bit of perilla leaves (kkaennip, 깻잎) or garlic chives (buchu, 부추).
Since zucchini contains lots of water, you will need to salt the julienned zucchini and squeeze out the liquid as much as you can, reserving the liquid for the batter. Squeezing will give a little bit of crunch to the zucchini. The zucchini-flavored liquid along with a lightly beaten egg is all you need for the batter.
Korean savory pancake batter
As I mentioned in the other Korean pancake recipes, commercially available savory pancake mix (buchimgaru, 부침가루) is best to use for Korean savory pancake mix. The ready-made mix typically includes flour, cornstarch and/or rice powder for crispy pancakes. It’s flavored with garlic and onion powder and seasoned with salt. If unavailable, use flour with a couple of tablespoons of cornstarch for this recipe. The cornstarch gives a slightly elastic texture and crispness to the pancakes.
This recipe makes 6 to 8 small pancakes. You can make 2 large pancakes instead if you want, and cut into small pieces before serving, or simply tear with the chopsticks to eat.
More zucchini recipes:
More Korean savory pancakes recipes
Have you tried this zucchini pancake recipe? Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.
Written by Corina Nielsen on April 9th, 2019
Move over carbohydrate filled pancakes that are bound to kick you out of ketosis , this delicious stack may not be what you are used to, but will certainly peak your interest. If you’ve gotten bored of eating the same breakfast over and over again, you’ll love the extra flavor and huge nutrient boost from these pancakes. They are quick to prepare, great for meal prep and batch cooking, and of course a great fit into your ketogenic diet meal plan .
The Main Ingredients in These Pancakes Include:
- Coconut flour
- Chia seeds
A ketogenic diet is great for weight loss, but what many people fail to remember is that microdensity is important for overall health and wellness. Many people who eat a keto diet forget that incorporating a wide variety of low carb vegetables and healthy fats not only keeps meals interesting, but will also give your body nutrients that can’t be obtained from bacon and butter alone.
Chia seeds are a wonderful source of these nutrients and can easily be incorporated into meals. You can sprinkle them onto your salads, grind them up into a powder for baking, add them to your smoothies, or use them as whole seeds in your recipes. The chia seeds in these pancakes soak up the moisture and water from the zucchini, but also provide a unique texture. Not only that, they are a powderhouse when it comes to nutritional benefits.
Benefits of Chia Seeds:
- Rich in Omega-3 Fatty Acids
- Improve Digestion
- Lower Cholesterol
#1: Healthy Fats
One of the greatest reasons to incorporate chia seeds into your diet is they are a wonderful source of plant based healthy fats . They are high in linoleic acid which helps the body absorb fat soluble vitamins. In addition, these Omega 3 fatty acids can also protect the heart, lower blood pressure, reduce ‘bad’ cholesterol, and bring down inflammation in your body.
#2: Fiber & Prebiotics
Chia seeds provide a big dose of fiber in your diet. Fiber is essential for gut health and balancing insulin levels . It will also help regulate bowel movements and ease digestive issues such as constipation and IBS. Chia seeds also work as a prebiotic that supports the growth of healthy bacteria in your stomach.
#3: Heart Healthy
These seeds may be tiny in size, but can make a big impact on your heart. Chia seeds have a unique ability to reduce oxidative stress in your body by reducing and reversing inflammation. The Omega 3 content helps raise HDL cholesterol that protects against heart attack and stroke.
The next time you want to change things up for breakfast, whip up a batch of these veggie pancakes. You will love the extra boost of vitamins, minerals, and healthy fats they will provide. Don’t be afraid to add even more low carb vegetables for an even bigger dose of micronutrients.
Delish Zucchini Pancakes
- Author: Corina Nielsen
- Total Time: 10 minutes
- Yield: 6 pancakes 1 x
- 1 Large zucchini (finely shredded and drained)
- 1 cup chopped spinach
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 3 tablespoons chia seeds
- 3 Large eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon onion powder
- 1/2 cup milk of choice
- 2 – 3 tablespoons butter, ghee, or coconut oil for frying
- Add coconut flour, almond flour, baking soda, salt, pepper, onion powder, and chia seeds to a large bowl. Stir to combine. Add in eggs and milk. Whisk batter until smooth. Stir in shredded zucchini and chopped spinach.
- Preheat a cast iron griddle or large pan and coat with butter. Pour in batter, cover, and cook for 3-4 minutes until golden brown on both sides.
- Serving Size: 1 pancake
- Calories: 146
- Fat: 6g
- Carbohydrates: Net Carbs: 1g
- Protein: 5g
Did you make this recipe?
Tag @perfectketo on Instagram and hashtag it #perfectketo
Amazing recipe for Breakfast Zucchini Pancakes. Grated zucchini in an egg mixture with a ham and cheese filling. The zucchini pancakes are ready from start to finish in under 30-minutes and are a great treat for your family when you want something a little more than average for breakfast.
The whole family will approve, even the picky eaters. Try our Zucchini Fritters Recipe .
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Breakfast is by far my favorite meal of the day and is my favorite meal to prepare. Kiddos are more into the cream of wheat, oatmeal, or milk soup with angel hair pasta but my hubby and I prefer a great sandwich with eggs, omelet or these delicious zucchini pancakes I am sharing today. I cannot begin to explain how amazing this recipe is. The zucchini cooks through just enough to become tender but not mushy and adds so much flavor to the eggs. The center of fritters oozes with melted cheese and ham. Insanely delicious!
(Here’s a short video for this recipe: Don’t forget to like us on FACEBOOK to see more short videos.)
How to make zucchini pancakes?
Grate zucchini on a grater. Tip: Be sure to remove any excess liquids from grated zucchini.
Prepare egg mixture, add grated zucchini. Mix.
Chop, chop the ham.
In a large skillet, heat oil. Add some zucchini egg mixture to pan, add ham and cheese, cover tops with more zucchini mixture.
Cook zucchini pancakes, carefully flipping halfway through cooking.
TIP: Scoop the zucchini/egg mixture using a 1/4 measuring cup. Easier to measure and ensure all fritters are uniform in size. (Note, I made these a little bigger so it would be easier to take pictures.)
What kind of cheese goes into zucchini pancakes?
Your favorite cheese may be used: Four cheese, Mexican or Colby Jack work best, Mozzarella will also work just fine. TIP: Purchase blocks of cheese and grate the cheese yourself. It tastes so much better, is less expensive and has fewer additives to keep the cheese fresh. You’re welcome.
What to serve zucchini pancakes with?
Enjoy zucchini pancakes with a dollop of sour cream. I love myself some sriracha or hot sauce, just takes all foods to a whole new level of awesomeness. So, I enjoy my breakfast fritters with sour cream and a lovely touch of hot sauce.
Tools used to make these Breakfast Zucchini Pancakes:
- Grater-The best way to grate the zucchini in this recipe.
- Skillet-Perfect to the fritters on!
- Slotted Spatula– Great for flipping the fritters.
Don’t forget to tag us on social media if you make these Breakfast Zucchini Pancakes. We love seeing your creations. #ValentinasCorner
These healthy zucchini pancakes are made with a blend of whole grain, gluten-free flours, and are free from dairy and eggs. They’re healthy and delicious!
If I close my eyes and envision my perfect morning, this is what it would look like:
Wake up around 9am (which is late for me!), pour myself a big glass of lemon water, take Trevi for a walk in the sunshine, do an hour of hot yoga, then come home make myself a giant matcha and eat a huge stack of pancakes.
Sounds pretty amazing, don’t ya think?
And while this certainly isn’t my routine most mornings, I do sometimes get to indulge. Specifically on the pancakes. My current flavor of choice being these amazing healthy zucchini pancakes made with my all time favorite: quinoa flour!
How to Make Zucchini Pancakes
Light and fluffy, this whole grain stack of goodness is packed full of tender zucchini, spiced with just a hint of cinnamon and vanilla and topped with all the best toppings. They taste eerily similar to zucchini bread, and yet in someway feel more satisfying.
Zucchini bread definitely has its own time and place, but when it comes to breakfast, especially a weekend breakfast, I’d much rather cozy up to a big stack of pancakes drizzled in warm maple syrup and topped with chocolate chips. I mean you get it…pancakes are just the best!
And pancakes are also super easy to make! You just stir your wet ingredients together, pour them into your dry, fold in your zucchini and bam. Breakfast is ready in about 15 minutes!
The Ultimate Vegan & Gluten-Free Pancake Recipe
Like many of the pancakes on my site, the base is just my basic quinoa pancake recipe which is then slightly adapted with the addition of the spices and zucchini. As though of you who have tried these pancakes before, they are incredibly fluffy and you would never know they are gluten-free (or vegan for that matter!).
This version is perfect for this time of year because as we’re making our way into summer, zucchini is going to be everywhere. And if you have your own garden at home, I’m guessing you’ll have an abundance in no time. These zucchini pancakes are the perfect way to use some of that abundance up!
And guess what? You can freeze them too!
Can You Freeze Zucchini Pancakes?
The short answer is YES! You can totally freeze zucchini pancakes. And really any pancake for that matter. I love enjoying pancakes as a pre-workout or afternoon snack, so my freezer is always full of all sorts of creations.
Right now you’ll find blueberry, banana, and these healthy zucchini pancakes in there.
All you do to heat them up is pop them in the toaster oven. Just like you would a frozen waffle from the grocery store, just heat them up and top them however you like! They’re honestly amazing if you have kiddos at home too!
Toppings Ideas for Healthy Zucchini Pancakes
For toppings, feel free to get creative! I chose to top mine with a dollop of coconut yogurt, some chocolate chips, some sort of fruit (or more shredded zucchini), and of course, pure Vermont maple syrup. But you really could do whatever you want. Heck, you could even toss chocolate chips into the pancakes. Now we’re talkin’!
One of the things I’ve been absolutely loving on top of pancakes recently is almond butter. I put it on my Quinoa Flour Pancakes from a few weeks ago and WOWZA. So good! I do a drizzle on top and it not only adds some healthy fats and protein, but it tastes amazing. If you haven’t tried it yet, definitely give it a shot!
Whichever way you choose to top these pancakes, they’re going to make for one tasty breakfast. And since they’re made with whole grain, high-protein flours, these pancakes are also good for you!
By Sherri On February 6, 2017 , Updated June 24, 2020 18 Comments
Baked Zucchini Cakes are a much healthier option to fried with the same crispiness. They are so quick to make and loaded with flavor from basil, garlic, onion and Parmesan cheese!
They make a fantastic side dish or they are so amazing for lunch by themselves with a little plain Greek yogurt or this cucumber dill sauce on top too.
I made these baked zucchini cakes to take to our Super Bowl Party at the request of my neighbor. She loves them and I love her so I made them just for her.
I saw a recipe in a magazine several months ago for zucchini cakes but I can’t remember which one. I tried my best to create what I could come up with from memory and absolutely love how they turned out!
Ingredients for healthy baked Zucchini Cakes
Garlic cloves, minced
Panko bread crumbs or bread crumbs (I used Gluten-Free)
Salt and pepper to taste
Spray coconut oil or other spray oil
How to Make Crispy Zucchini Cakes in the Oven
Preheat oven to 425 degrees
Grate zucchini and squeeze to remove water.
Combine all ingredients
Spray a baking sheet with oil.
Form mixture into equal-sized patties
Bake for 15 minutes
Turn and bake for an additional 15 minutes until crispy, golden brown.
Published August 5, 2015 . Last updated November 19, 2019 by Samantha Rowland
We are celebrating with healthy zucchini pancakes. You better believe we celebrate with pancakes around here! It’s the one year blogiversary of this little neck of the internet! I just can’t believe all the things we have learned in a year. Or how many of you I’ve gotten to know in this awesome community. So everyone come on over, I’ll make pancakes to order and we can celebrate and then go workout 🙂
These zucchini pancakes are insanely healthy, I have made them for 3 Saturdays in a row and don’t plan on stopping this trend anytime soon. These gluten free, protein packed pancakes are super fluffy and have just enough cinnamon to start reminding me that fall is on the way. HORRAY! But until then I’ll just fill my belly with chocolate zucchini muffins, zoodles, Buddah bowls and of course PANCAKES. You know a girl needs some variety in her life.
Dave and I were trying to figure out what we wanted to do to celebrate this year of blogging. I suggested a giveaway but we wanted it to be something personal. So we are giving away our Protein Pancake E-book! This Protein Pancake E-Book has 12 protein packed, gluten free pancakes. There is even a vegan pancake. Y’all it took me forever to come up with a good vegan gluten free pancake that was still packed with protein. But it’s there and it’s fabulous!
GET 10 OF MY ALL TIME GREATEST RECIPES
IN THIS FREE EBOOK
Look out for some exciting changes taking place here over the next month. My personal training certification really lit a fire under my butt and we are doing big things to launch new service, including a stellar online personal training program with a TON of extras! If you are interested, let me know, I will add you to the list, as I am offering discounts for the launch! So tell your friends!
I want to quickly reflect on the year. Showing up everyday with new content has been an insane journey. When Dave and I started blogging was so tedious, we spent hours on posts that no one read. I was taking iPhone pictures (just not very well – tell me your secrets you awesome iPhone picture takers), we had no idea about SEO or social media. To be honest, I only got Facebook in late 2012, I am not really a “share my business with the world” kind of girl. But I took the leap and it’s been so fantastic. The scared, frightened feeling I had that no one was ever going to like me visit our site was soon replaced by stellar friendships and connections I wouldn’t trade for the world.
We started Bites of Wellness as a way to share our journey of healthy living, including healthy recipes and easy to follow workouts with others. I know how difficult my journey was to achieving to a healthier lifestyle, and anything I can do to make that process easier for others brings me immense joy! I continue to learn something new everyday and will keep sharing my message that healthy food doesn’t have to be bland or boring. Food should feed the soul and heal your health.
So celebrate with us by making these awesome healthy zucchini pancakes or one of the pancakes from the E-book. Be sure to tag me on social with a picture, it will make my day!
5-Ingredient Zucchini Fritters
Step aside, zucchini noodles. There is a new fan favorite in my house for the best way to put the summer zucchini surplus to use, and it comes in the form of zucchini fritters. Best of all, you only need five ingredients and 25 minutes to go from everyday veggie to all-star appetizer, side dish or snack.
The setup is simple: Grated zucchini joins forces with sliced scallions, flour and eggs. Patties are formed and pan-fried then served hot alongside a refreshing dollop of sour cream.
These fritters-slash-pancakes (inspired by their culinary cousin, Leftover Mashed Potato Pancakes) make any topping or dunkable sauce fair game, from roasted garlic aioli to tahini yogurt dip. But no matter how you stack ’em, top ’em, slice ’em or serve ’em, one thing is certain: Just a taste isn’t enough when it comes to hot and crispy zucchini fritters.
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Find more inspiration for your zucchini surplus with a few more top-rated zucchini recipes!
Skinny Shrimp Scampi with Zucchini Noodles: Get the Recipe
Zucchini Banana Bread: Get the Recipe
3 Ways to Make Zucchini Noodles without a Spiralizer: Watch the Video
The big zucchini swamp is almost there. It’s a good thing that the low-calorie, popular summer vegetable is so versatile. Try these spicy zucchini pancakes with feta.
The big zucchini swamp is almost there. It’s a good thing that the low-calorie, popular summer vegetable is so versatile. Try these spicy zucchini pancakes with feta.
- The zucchini is in season from June to October.
- So that it is not boring, you need a variety of recipes.
- Zucchini pancakes are a quick and low-calorie alternative to conventional potato pancakes.
It is not for nothing that one speaks of a zucchini delicacy – every year from June to October, countless zucchini * ripen and have to be harvested before they become too large and dry. The smaller and younger the zucchini, the more aromatic and juicy they are.
But how can you process the many zucchini without it “coming out of your ears” after a short time? Since the vegetables are so mild in taste and easy to process, they can be used in a variety of ways in the kitchen. You can fill * zucchini, bake, roast, grill or even process them into delicious, crispy zucchini buffets. In this spicy variant with feta, they are particularly tasty.
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Recipe for zucchini pancakes with feta: You need these ingredients
for 4 servings or about 10 zucchini buffers:
- 500 g zucchini
- 1 medium onion
- 1 sprig of mint
- a handful of parsley (alternatively dill)
- 80 g of flour
- 1 egg, size M
- 1 teaspoon Baking powder
- Half a lemon juice
- 100 g feta
- salt and pepper
- neutral vegetable oil for frying (e.g. sunflower oil)
Also delicious: you definitely have to try these Greek oven dishes
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This is how you easily prepare zucchini pancakes with feta
Video: zucchini buffer made easy
Tip: To prevent the zucchini pancakes that have already been fried from getting cold while the rest is still in the pan, keep them warm on a plate in the oven. 50 degrees is sufficient here.
These zucchini buffets go well with grilled and pan- fried vegetables , but are also delicious on their own with tzaziki or herb curd .
And for dessert: Summery Blitzkuchen – How to make a rhubarb cake with sprinkles *
If I had a garden or knew how to grow stuff or really even cared to taking care of a living organism, I bet I would have a ton of zucchini in my garden. But since I don’t even have an interest in planting flowers, veggies are out of the question. But luckily I have ton of friends who love growing shit and their gardens are FILLED with zucchini. Zucchini seems to grow like a weed which is really helpful when it comes to creating zucchini recipes. Have you tried my Frosted Zucchini Cake yet? Or my Blueberry Zucchini Muffins? What about my Zucchini Lasagna Roll Ups? It’s all delicious. And now you have a way to add in zucchini to pancakes! And here’s a little tip if you have a picky eater – be sure to peel the zucchini first before you shred it. That way you can’t see any of the green and the pain-in-the-ass human in your life will never know there are veggies in it!
How’s everybody out there feeling through this post-quarantine stage? I feel like the US is a free-for-all these days – Are people still quarantined? Are they living their normal lives? What is going on?! I pretty much quarantined before quarantine became a thing since I’m already a recluse, so things feel mostly the same in my tiny little bubble. I didn’t like going to busy public places before quarantine and I’m still not a fan of it now – one of the small perks to being an introvert. But I know my extrovert friends are STRUGGLING and based off the daily angry messages and comments I get on instagram, many other people out there are struggling, as well. Are you hella nervous about the election? I sure am. And don’t go freaking out thinking I’m talking about politics because I’m not. I’m simply talking about the state of the USA as of right now and what may begin to happen as we move closer and closer to November. Sometimes I wish my job didn’t include being online and on social media. Because I think if it didn’t, I would just throw my phone and computer away and stay in bed for a few months. I have no interested in knowing my aunt’s political views. I’m cool.
I actually have plans to check myself into a hotel for a night and leave my computer and phone at home. I used to be able to travel and that travel often included a phone that didn’t work properly, but now that travel is a no-go, I need some sort of break from communication. My phone buzzes every 12 seconds so thinking about now hearing that buzz for a solid 20 hours sounds MAGICAL. All I want is a massage, some room service, and the silence of a hotel room. I’ve narrowed it down to the hotel I want to stay at, but now I just need to figure out when. Doesn’t that sound delightful, though? No social media fighting, no questions, no cooking for anyone. Just silence, snacks, and trash TV. Nothing has ever sounded better. What do you need right now? Tell me!