Fluffy Zucchini Pancakes Recipe

These zucchini pancakes are thick and fluffy and are made in the blender. They make a wholesome and healthy breakfast. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 4

Total Time 6

Servings servings

Calories 130kcal

Author Arman Liew

Ingredients

1 cup rolled oats rolled oats, quinoa flakes, buckwheat flakes etc
1/4 cup milk
1 medium banana or sweet potato
1 tablespoon baking powder
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/2 cup zucchini shredded and moisture removed
1-2 tablespoons chocolate chips optional

Instructions

In a high speed blender or food processor, add the oats, milk, banana, baking powder, apple cider vinegar, and maple syrup. Blend until a thick batter remains. Fold through the zucchini and chocolate chips.
Preheat a lightly greased pan on medium heat. Once hot, pour a quarter cup of the batter in the pan and cover with a lid. Cook for 1-2 minutes, or until the edges start to brown. Flip and cook for a further minute or two. Repeat until all the batter is used up.
Remove from pan and enjoy immediately.

Video

Notes

Make them savory: Swap out the mashed banana and maple syrup for 1/3 cup Greek yogurt. Add shredded cheese, finely diced onions, and any vegetables of choice.

TO STORE: Transfer leftover pancakes into an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can make a big batch of these healthy pancakes and freeze them for up to 3 months.

TO REHEAT: To eat frozen zucchini pancakes, let them thaw in the fridge, then reheat them in the microwave for a minute. Alternatively, you can reheat these pancakes in a non-stick skillet over medium heat.

Flavor variations

Add spices like cinnamon, nutmeg, or gingerbread spice.
Use flavor extracts, like vanilla extract or coffee extract.
Fold through mix-ins like white chocolate chips, dried fruit, nuts, or fresh berries.

Nutrition