Zucchini Pancakes

Zucchini Pancakes

87 Reviews 6 Pics
William Anatooskin
Recipe by  William Anatooskin

“An easy recipe to make. A delicious vegetable pancake for breakfast, brunch, lunch or just a snack.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
  2. In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
  3. Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.

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Reviews (87)

Rate This Recipe
DMHAMMY
97

DMHAMMY

The original receipe is not healthy with 27 grams of fat. I substitute applesauce for the oil and use 2 eggs and 4 egg whites instead of 4 eggs. Top with the melted butter and parmesan cheese (real not the dried up kind in the little canister). Reduces the fat quite a lot. For added nutrition, try using half whole wheat flour and half all purpose.

CarolinaGirl
61

CarolinaGirl

I keep a supply of these pancakes, some made with zucchini and some made with carrot, in my freezer for a quick, healthy snack for my 1-year old. I use whole wheat flour and skip the butter. Instead, I spread a thin layer of unsweetened applesauce on top, and she gobbles them up. I do add more spices...a good amount of cinnamon, nutmet, and sometimes cloves or allspice.

DIANEBUSHIE
53

DIANEBUSHIE

Zucchini pancakes are the best! My mom used to make them when we were kids. It was a great way to get us to eat vegetables, and it was cheap since the main ingredient grew bountifully in the garden. The other reviewers missed the boat on the toppings, however. You have to put a little butter and some Parmesan cheese on top of these pancakes. And, we always had them for dinner... not breakfast.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 26.9 g
  • 41%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 242 mg
  • 81%
  • Sodium
  • 937 mg
  • 37%

Based on a 2,000 calorie diet

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