Healthy Zucchini Pancakes Recipe
Introduction
Discover the joy of making healthy zucchini pancakes that are light, flavorful, and perfect for any meal. These pancakes are a great way to incorporate more vegetables into your diet with minimal effort.
Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- ½ cup all-purpose flour
- Salt and pepper, to taste
Instructions
- Step 1: Grate the zucchinis and gently squeeze out excess moisture using a clean kitchen towel or paper towel.
- Step 2: In a bowl, whisk the eggs, then add the grated zucchini and flour. Season with salt and pepper, and mix until well combined.
- Step 3: Heat a lightly oiled skillet over medium heat. Drop spoonfuls of the batter onto the skillet, flattening slightly to form pancakes.
- Step 4: Cook each pancake for about 3-4 minutes on each side, or until golden brown and cooked through.
- Step 5: Remove from the skillet and drain on paper towels if desired. Serve warm with your favorite dipping sauce or toppings.
Tips & Variations
- For extra flavor, add minced garlic, chopped herbs, or grated cheese to the batter.
- To make it gluten-free, substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Serve with sour cream or Greek yogurt for a delicious contrast.
Storage
Store leftover zucchini pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or oven to maintain crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 2 hours before cooking. Just give it a quick stir before frying.
What if my zucchini batter is too watery?
If the batter is too wet, add a little more flour to help it hold together better. Also, make sure to squeeze out excess moisture from the grated zucchini.
PrintHealthy Zucchini Pancakes Recipe
These Healthy Zucchini Pancakes are a delicious and nutritious way to enjoy fresh zucchini. Lightly pan-fried to a golden perfection, they make a perfect breakfast, snack, or side dish, combining the freshness of zucchini with the richness of eggs and the texture of flour.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons olive oil or vegetable oil for frying
Instructions
- Prepare the zucchini: Grate the zucchinis and place them in a clean kitchen towel. Squeeze out the excess moisture thoroughly to prevent soggy pancakes.
- Mix ingredients: In a mixing bowl, combine the grated zucchini, eggs, flour, salt, pepper, and garlic powder until well incorporated into a batter-like consistency.
- Heat the pan: Warm a non-stick skillet over medium heat and add one tablespoon of oil to coat the bottom of the pan.
- Form pancakes: Spoon about two tablespoons of the zucchini mixture per pancake into the hot pan, flattening gently to form round pancakes.
- Pan-fry pancakes: Cook each pancake for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 3-4 minutes on the other side until cooked through and golden.
- Drain and serve: Remove pancakes from the pan and place on paper towels to absorb excess oil. Serve warm with your choice of toppings such as sour cream, yogurt, or a sprinkle of fresh herbs.
Notes
- Be sure to squeeze out as much water from the zucchini as possible for crispier pancakes.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Feel free to add grated cheese, chopped herbs, or spices for enhanced flavor.
- Serve pancakes immediately for best texture, or reheat gently in a pan or oven.
Keywords: zucchini pancakes, healthy pancakes, vegetarian breakfast, zucchini recipe, pan-fried pancakes
