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 5

Cook Time 5

Total Time 10

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 cup zucchini shredded and moisture removed

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, but do not overblend. Fold through the zucchini and any mix-ins of choice.
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

Zucchini: Keep skin intact when shredding. One cup is the measured weight once the moisture is removed.
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.
Leftovers: Keep in the fridge for up to 4 days or in the freezer for 3 months.
Reheating: 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.

Nutrition