Zucchini Pancakes Recipe

Name: Zucchini Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; ¾ cup all-purpose flour; ⅓ cup cornmeal, preferably stone ground; ¼ cup quick-cooking rolled oats; 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon salt; ½ teaspoon baking soda; ½ teaspoon ground cinnamon (optional); 1 pinch freshly grated nutmeg or 1 pinch ground nutmeg; 1 ¾ cups plain soymilk, plus; 1 tablespoon plain soymilk; 3 tablespoons oil; ¼ cup honey; ½ cup ground flax seeds; 1 cup zucchini, grated

Servings: persons

1 cup whole wheat flour
¾ cup all-purpose flour
⅓ cup cornmeal, preferably stone ground
¼ cup quick-cooking rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon (optional)
1 pinch freshly grated nutmeg or 1 pinch ground nutmeg
1 ¾ cups plain soymilk, plus
1 tablespoon plain soymilk
3 tablespoons oil
¼ cup honey
½ cup ground flax seeds
1 cup zucchini, grated

1
Whisk together in a large bowl the first 10 ingredients (up to nutmeg).
2
Whisk together in another bowl the next 5 ingredients (soy milk to flax seeds).
3
Add the zucchini to the wet ingredients.
4
Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.
5
Spoon 1/4 cup batter onto a heated (medium heat or 350 F), greased griddle for each pancake, nudging the batter into rounds.
6
Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned.
7
Serve immediately or keep warm in a 200 F oven while you finish cooking the rest.
8
Serve with pure maple syrup or honey.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup whole wheat flour, ¾ cup all-purpose flour, ⅓ cup cornmeal, preferably stone ground, ¼ cup quick-cooking rolled oats, and more.

Yes, Zucchini Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pancakes

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