Zucchini Pancake Recipe
Zucchini is having its moment in the sun as the fifth most-searched recipe according to Google’s Year in Search 2017, but we’ve been all about the good ol’ “zucchs” for ages. This veg a great source of antioxidants and vitamin C, which help decrease oxidative stress, improving your immunity and delaying the aging process.
You may have tried zucchini noodles as a pasta alternative, but have you heard of zucchini pancakes? Get ready for a delicious, savory breakfast that will put traditional pancakes to shame. Even though zucchini is a summer squash, it’s usually found in the produce section all year long, which means zucchini pancakes all year long!
Our zucchini pancakes are great cooked in grass-fed butter, or coconut oil for a vegan alternative. If possible, choose the grass-fed butter with high amounts of healthy omega-3 fatty acids. It’s good for your brain, after all.
What are pancakes without maple syrup? When purchasing maple syrup, look for real maple syrup. Processed versions contain added sugar, artificial coloring and often, blood-sugar-spiking high-fructose corn syrup. The real version comes from the sap of maple trees and contains some vitamins and minerals. It’s still a sweetener, though, so drizzle in moderation.
Start cooking!
Zucchini Pancakes Recipe
Ingredients
- 1 ½ tsp maple syrup (real preferred) (~5 g)
- 10 g butter (preferably organic)
- 1 whole eggs (~50 g)
- 75 g Greek yogurt, plain (full-fat)
- a tiny bit of vanilla extract
- ½ zucchini (~100 g)
- 40 g wheat flour (whole grain)
- a tiny bit of salt
- ½ tsp baking soda
- ½ tsp cinnamon
Method
- Wash and grate the zucchini.
- In a large bowl, combine egg(s), yogurt and vanilla (optional) until smooth. Stir in the zucchini.
- In a smaller bowl, whisk together flour, salt, baking soda, cinnamon (optional). Stir dry ingredients into zucchini batter, mixing until combined. Add some water if the batter if it seems too thick.
- Heat a large skillet or pan over medium heat. Once hot, add the butter to the pan.
- Scoop about 1/4 cup of batter into the pan at a time. Cook for about 2 to 3 minutes.
- Flip pancakes and cook another minute or two, until golden on the bottom.
- Repeat with any remaining batter. Serve warm topped with maple syrup.
