Zucchini Pancakes

Zucchini Pancakes

(4 servings)    Printable Version
  • 5 cups fresh zucchini - shredded
  • 1/4 cup whole-wheat flour
  • 2 large eggs
  • 1 small onion - finely diced
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
In a large mixing bowl, beat the eggs. Add all remaining ingredients and mix until well combined.

Lightly coat a griddle or large frying pan - at medium-high heat - with cooking spray or canola oil.

Dollop mixture by the heaping spoonful on the griddle or fry pan to make pancakes. Flatten each cake lightly with a spatula.

Cook until golden brown on each side. This will take a bit longer than flour-type pancakes.

Serve warm topped with applesauce or butter and maple syrup.

These are more like potato pancakes or hashbrown cakes than flapjack stack cakes. They make a great side dish too.

Mr Breakfast would like to thank MellonHead for this recipe.

Comments About This Recipe
What do you think of Zucchini Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 1 vote.

Official Member: Team BreakfastFrom cfulsom (Team Breakfast Member)
Rating (out of 5):  

This is a simple and great recipe! My girlfriend adores these. However, medium-high heat is too high a temperature for these, or at least on my stove. The second time we made these, we cooked them slightly above medium heat and the results were much better. We save time by using two pans at once. :)

Comment submitted: 3/4/2007 (#1722)

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