Zucchini Pancakes Recipe – these healthy zucchini pancakes are made of grated fresh zucchini, organic eggs, flour, garlic and greens. Simple yet so amazingly good. I hope you guys will enjoy this recipe.
P.S – this Pancakes Recipe was approved by 4 and 1 year old picky eaters.
Now lets make these yummies.
Follow Munchkin Time on my favorite social media, where I share Recipe Updates & more:
Munchkin Time on Instagram!
See YOU there!!!
More Yummy Easy Recipes:
Super Juicy Oven Baked Chicken Wings
Baked Chicken Pasta in Buttery White Sauce
Oven Baked Boneless Skinless Chicken Thighs
How to make Zucchini Pancakes?
To make zucchini pancakes, first chop parsley and garlic.
Then, in a mixing bowl whisk eggs then add garlic and parsley and whisk again.
Next, add grated zucchini and give it a mix.
Add flour, salt and pepper to taste. Mix.
Using a skillet on medium heat add 1-2 tablespoon of oil of your choice, when oil gets hot place 1 tablespoon full of zucchini batter.
Cook both sides on low for about 3 – 4 minutes or until it turns golden color. Place zucchini pancakes on paper towels to remove extra oil.
Serve with sour cream and garnish with left over greens. Enjoy!
Did YOU liked this Easy Zucchini Recipe?
Let me know in the comments below, I would love to hear from you!
Healthy Zucchini Pancakes Recipe
Ingredients
- 3 eggs
- 1 clove garlic chopped
- 2 teaspoons parsley or dill chopped
- 1 Medium zucchini grated
- 1/4 cup flour
- salt and pepper to taste
- Avocado oil or any oil of your choice
- sour cream for garnish
Instructions
- In a mixing bowl whisk eggs then add garlic and parsley and whisk again.
- Add grated zucchini and give it a mix.
- Add flour, salt and pepper to taste. Mix.
- In a skillet on medium heat add 1-2 tablespoon of avocado oil, when oil gets hot place 1 tablespoon full of zucchini batter. Cook both sides on low for about 3 - 4 minutes or until it turns golden color. Place zucchini pancakes on paper towels to remove extra oil.
- Serve with sour cream and garnish with left over greens. Enjoy!
Notes
Nutrition
Check out Crowd’s Favorite Recipes:
Mashed Potatoes with Russet Potatoes & Macaroni
Thank YOU for YOUR Comment, Share & Recipe Review!
Quote of the Day
Have a wonderful day!
=)
Popular Recipes
Tomato Salad with Greek Yogurt and Cheese- Oven Baked Chicken Wings
- The Best Sauteed Chicken Livers Recipe in White Wine Sauce
- Instant Pot Rice Recipe (Antelope Backstrap Plov)
- The Best Oven-Roasted Dungeness Crab Recipe
- Shrimp Lettuce Wraps Recipe
- Easy Appetizer Eggplant Bruschetta Recipe + KIC Think Thank Event
- Easy Grilled Chicken Pita Recipe
I made this but they certainly did not look like yours :-(. The taste was still delicious but it did not make a pancake that would stay together. Did you ring out the water from the zucchini? I did not see that in the recipe and mine certainly did not stay together do to so much moisture. I will try again
I am sorry to hear that it didn’t turned out. If its too runny I would add more flour like 1 tablespoon at a time, or squeeze the juice before making the batter. Hope this helps!
Good idea, but I was afraid it would make them to thick. Yours are so thin and yummy looking :-).