Healthy Zucchini Pancakes

Zucchini has emerged as a culinary superstar in the world of healthy cooking. This versatile vegetable is not only a staple in gardens and farmers' markets but also a favorite ingredient for home cooks and professional chefs alike. Its mild flavor and adaptability make it a perfect addition to a variety of dishes, from savory stir-fries to wholesome baked goods. Among the many delightful ways to incorporate zucchini into your meals, Zesty Green Zucchini Pancakes stand out as a tasty and nutritious option. These pancakes are not just for breakfast; they can be enjoyed at brunch, as a light dinner, or even as a delightful snack.

Discover the delightful taste of Zesty Green Zucchini Pancakes, a versatile and nutritious dish perfect for any meal. These savory pancakes are an excellent way to incorporate zucchini into your diet, boasting a crispy exterior and tender interior. Packed with health benefits, they feature whole wheat flour and can be customized with optional ingredients like Parmesan cheese and fresh herbs. Enjoy them for breakfast, brunch, or as a light dinner that the whole family will love.

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Ingredients

2 medium-sized zucchinis, grated

1 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 large eggs

1/4 cup unsweetened almond milk (or any milk of your choice)

1/4 cup grated Parmesan cheese (optional for a savory twist)

1/4 cup chopped fresh herbs (such as parsley or cilantro)

Olive oil or coconut oil for cooking

Instructions

Start by grating the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step is essential to prevent soggy pancakes.

In a large mixing bowl, combine the grated zucchini, whole wheat flour, baking powder, baking soda, salt, garlic powder, and onion powder. Stir until well combined.

In a separate bowl, whisk together the eggs and almond milk. If you’re using cheese and herbs, add them to this mixture as well.

Pour the egg mixture into the flour and zucchini mixture. Stir until just combined; don’t overmix. Let the batter rest for about 5-10 minutes. It will thicken as the flour absorbs moisture.

Heat a non-stick skillet or griddle over medium heat and add a small amount of olive or coconut oil to coat the surface.

Pour 1/4 cup of the batter onto the skillet for each pancake. Cook for about 3-4 minutes on one side, or until bubbles form and the edges look set. Flip and cook for an additional 2-3 minutes until golden brown.

Repeat the process with the remaining batter, adding more oil as needed. Keep the pancakes warm in a low oven while you cook the remaining batter.

Serve the zucchini pancakes warm, garnished with additional herbs or a dollop of Greek yogurt. They pair wonderfully with a squeeze of lemon or a side of avocado for a refreshing touch!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings