5-Ingredients Healthy Zucchini Pancakes
These pancakes are prepared using freshly grated zucchini and whole wheat flour. Perfect for healthy wholesome breakfast.
Prep Time5 minutes mins
Cook Time15 minutes mins
Course: Breakfast, Lunch / Dinner
Cuisine: American Inspired
Servings: 3
Calories: 221kcal
Pancakes
- 1 medium zucchini grated
- ½ cup whole wheat flour
- 1 large egg
- ⅓ cup water
- salt
- 1 teaspoon cooking oil
Green Sauce
- ½ avocado peeled
- 2 tablespoon greek yogurt
- ¼ cup water
- salt to taste
In a medium mixing bowl combine the grated zucchini with some salt. Mix well and let it rest for at least 10 min*.
Green sauce: meanwhile in a blender jar combine avocado, yogurt, water, and some salt. Blend everything until smooth and creamy.
Add one large egg, flour and water to the grated zucchini and prepare the batter
Heat a cast-iron griddle/pan or a non-stick pan on medium heat.
Spread some oil on the pan and pour around ¼th cup batter at the center. Gently spread the batter using the back of a spoon to form roughly 6” round pancakes.
Let the pancake cook for about 2 min and then flip it. Continue cooking on the other side for another 2 min or until well done.
Repeat until all the batter is over.
Serve warm.
- Allow the grated zucchini with salt to rest for at least 10 min. It will help release the moisture from the zucchini. This step is crucial while making the batter. Otherwise, you will end up adding more water into the batter and will make your batter runny.
- For a crispier crust cook the pancakes on low to medium heat for a little longer than specified in the instructions.
- You can skip making green sauce and serve these pancakes with tomato ketchup or your choice of sauce.
Calories: 221kcal | Carbohydrates: 37g | Protein: 9.5g | Fat: 4.7g | Saturated Fat: 0.8g | Cholesterol: 62mg | Fiber: 6.1g | Sugar: 1.3g