Zucchini Pancakes

These wholesome pancakes make great appetizer or mid-day snack. They are juicy and delicious, even my husband who is not a fan of zucchini, enjoys them.


1 large or 2 small zucchini, shredded

1 egg

4 T oat flour

1 clove garlic, minced

½ medium onion, minced

¼ tsp rosemary

1 T chopped parsley

salt, pepper

coconut oil

When you shred the zucchini, try to squeeze its juice as much as you can. Mix it with the other ingredients in a medium bowl. Heat up some oil in a pan on medium high heat. When ready, spoon the zucchini batter and form the pancakes as you drop them in the pan. The batter will be wet. Cook for about 2-3 minutes on each side or until golden brown. The pancakes should be crispy on the outside and juicy inside. Depending on the size, you get 10- 12 pancakes out of this batch.

You can serve them with a dollop of sour cream or homemade ranch dressing.

*Note: If you have some leftover cooked or mashed potatoes, add them into the batter. The pancakes will be soft and fluffy.


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