Let Me Tell You About These Zucchini Pancakes…
Alright, so if you’d told me five years ago I’d be excited to make pancakes with zucchini in them, I would’ve looked at you sideways. But here we are! The first time I tried these, it was actually because my mate Sharon brought a crate of zucchinis over (some people bring wine, she brings veggies). Anyway, I figured why not, and after a few messy attempts (and a kitchen that looked like a green tornado hit it), I ended up with these crazy-tasty, low carb pancakes. My kiddo calls them “green flapjacks,” which, honestly, makes me weirdly proud.
Why You’ll Love This (Trust Me!)
I make this when I’m craving something cozy but don’t want to feel sluggish after breakfast. My family goes crazy for these because they taste like comfort food but sneak in veggies—my husband actually ate three before realizing there wasn’t any flour involved. And the best part? They’re quick to whip up, even if you’re a bit bleary-eyed in the morning. (Confession: half the time I’m still in my pajamas when I start these!) Plus, I used to get annoyed with soggy zucchini pancakes, but after a few tweaks, I finally nailed the crispy edges. So if you’ve had that frustration, I totally get it.
What You’ll Need (And Some Swaps If You’re Missing Stuff)
- 2 medium zucchinis, grated (I don’t peel them, but you do you)
- 2 large eggs (duck eggs work too, but they’re a bit fancy for me)
- 1/4 cup almond flour (sometimes I swap in coconut flour—though, honestly, it’s a bit more crumbly)
- 1/4 cup grated Parmesan (my gran swears by the real deal, but I just use whatever’s in the fridge)
- 2 green onions, chopped (skip them if you’re not a fan)
- 2 garlic cloves, minced (or a big ol’ spoon of garlic paste when I’m in a rush)
- Salt and pepper, to taste (I just eyeball it)
- Olive oil, for frying (or avocado oil, if you’re feeling posh)
How I Actually Cook These (With a Few Sidetracks)
- Squeeze the Zucchini Dry: Pop the grated zucchini in a clean tea towel, twist, and squeeze out as much liquid as you can. Seriously, don’t skip this or you’ll get a soggy pancake. Sometimes I just use my hands if I can’t be bothered with the towel.
- Mix Everything Together: Chuck the zucchini, eggs, almond flour, Parmesan, green onions, and garlic into a big bowl. Season with salt and pepper. Stir it all up. This is where I usually sneak a little taste (yes, even raw—don’t judge me).
- Heat Your Pan: Splash a bit of olive oil in a skillet and get it nice and hot over medium heat. I use a nonstick, but honestly, I’ve made them in a battered old frying pan and survived.
- Form the Pancakes: Scoop out a heaping tablespoon per pancake, drop into the pan, and flatten gently with a spatula. Don’t worry if they look wonky—they always come together while cooking.
- Fry: Cook about 3-4 minutes a side, or until golden and crispy. If they fall apart when you try to flip, just sort of mash them back together—no one’s judging.
- Serve: Pile ‘em up and dig in! (On second thought, let them cool for a sec—they are hot straight from the pan.)
Things I Learned the Hard Way (Notes)
- If you don’t squeeze the zucchini dry, you’ll end up with a pile of mush. Trust me, I tried to shortcut once. Never again.
- Almond flour works best for me, but coconut flour makes things denser and a tad chewy (not always in a bad way, mind you).
- I once forgot the salt. Big mistake. Don’t be like me.
Variations I’ve Experimented With (Some Good, Some…Not So Much)
- Swapped Parmesan for crumbled feta—gives a tangy twist. My friend loved it; my kid, not so much.
- Added a handful of chopped herbs (dill or parsley). Tastes super fresh, especially in the spring.
- Tried grated carrot instead of zucchini once…honestly, it just wasn’t the same. Wouldn’t write home about it.
Kitchen Gadgets (Or What to Use If You Don’t Have ‘Em)
- Box grater for zucchini (but I’ve used a food processor when I’m feeling lazy—works a treat)
- Nonstick skillet preferred, but I’ve survived with stainless steel; just use a bit more oil and patience
- Mixing bowl, obviously (I mean, unless you love washing extra dishes, then use two?)
- Spatula—metal is fine, but a silicone one is less likely to break your pancakes apart
Honestly, if you’re short a gadget—improvise! I once grated zucchini on a microplane. Bit fiddly, but it worked in a pinch.
Storing Leftovers (Not That We Ever Have Any)
Pop cooled pancakes in an airtight container and stick ‘em in the fridge for up to 3 days. They reheat well in a skillet, or even the oven if you’re making a bunch. Though, honestly, in my house they never last through the evening snack raid.
How I Like to Serve ‘Em (And a Weird Family Tradition)
I love these with a dollop of Greek yogurt and a sprinkle of fresh chives. My kid dips them in ketchup (which, I know, but hey—to each their own). If you’re feeling fancy, try a poached egg on top. Sometimes, on Sundays, we pile them up and serve with smoked salmon for a brunch-y treat. It’s not traditional, but it’s become a bit of a thing around here.
What I Wish I’d Known (Pro Tips from My Kitchen Fails)
- Don’t rush squeezing the zucchini. I once tried skipping that step and, well, ended up with a pan full of sad green goop.
- Let the pancakes cook undisturbed. If you flip too early, they’ll fall apart (been there, cleaned that mess).
- Actually, I find it works better if you make smaller pancakes—they hold together better and crisp up nicely.
People Actually Ask Me… (FAQ Time!)
- Can I freeze these? You sure can, but I think they’re best fresh. If you do freeze, use parchment between layers so they don’t stick.
- Do you need to peel the zucchini? Nah, I never bother. The skin adds color and, honestly, who has time for peeling?
- Can I make these dairy-free? Yup! Just skip the cheese or swap in a dairy-free version. They’re not quite as savory, but still tasty.
- Why are my pancakes soggy? Usually it’s extra zucchini water. Squeeze, squeeze, squeeze! Or, if you’re using coconut flour, maybe add a smidge more.
- What’s the best dipping sauce? Oh, I could go on. Greek yogurt, tzatziki, even sriracha mayo. Or just eat ‘em plain—I won’t judge.
- Where can I get good almond flour? I usually grab mine from Bob’s Red Mill, but really any supermarket stuff does the trick. Oh, and for more low-carb breakfast ideas, my friend swears by Diet Doctor’s breakfast recipes.
Quick Digression (Because I Can’t Help Myself)
Did you know zucchini is called “courgette” in some parts of the world? First time I heard it on a cooking show, I thought it was some fancy exotic veggie—turns out, it’s just the humble green squash from my own backyard. Anyway, whatever you call it, it makes a mean pancake.
Ingredients
- 2 medium zucchinis, grated
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
Instructions
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1Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible.
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2In a large bowl, combine the grated zucchini, eggs, almond flour, Parmesan cheese, parsley, garlic, salt, and black pepper. Mix well until fully combined.
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3Heat olive oil in a large non-stick skillet over medium heat.
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4Scoop about 2 tablespoons of the mixture for each pancake into the skillet. Flatten gently with a spatula.
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5Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
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6Serve warm, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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