Something you’ll discover as you modify your favorite recipes to suit your body’s needs, or just try to mix it up for nutritional reasons—you don’t always need AP flour (all-purpose flour) in a lot of recipes. And that’s what I’ve found with this zucchini pancake recipe.
Because I focus on eating protein, vegetables and fruits, I like to remove or downplay the flour in recipes, especially when it calls for AP flour, since it has very few nutrients compared to its whole grain counterpart.
These pancakes make a great alternative to potato pancakes, and they taste great for breakfast, or with just about any meal. It’s nut-free when you use buckwheat flour, and SCD-friendly when you use almond flour.
This recipe is for paid subscribers.
Already a paid subscriber? Sign in
You really have to squeeze all the water out of the zucchini. Otherwise the patties are too wet and take longer to cook. The taste was nice. But mine were too watery. I like the addition of the feta and onion for flavour. I baked mine on a ridged pan to help catch the water in the patties as they cooked.
It depends on the zucchini. I’ve used zucchini that aren’t wet at all.
I used the oven and they turned out great. I brushed the baking sheet with sunflower oil. 350 degrees, 15 minutes I turned them halfway through.
I’ve been reading your recipes as I’m trying to make healthier food choices. However, I haven’t been able to find the accompanying nutrition information? Do you supply that info? I’m especially interested in zucchini pancakes and raw brownies.
These are absolutely delicious. I doubled the recipe and both of my sons were begging for more- always the sign of a successful vegetable recipe in my book. I used a bit of fresh dill from the garden and a very large videlia onion. Yum. Thanks very much for the recipe.
mmmm.. love the dill in this! I have made a variation w/ a few grated spring potatoes as well. such a great savory breakfast 🙂
I just made those, and I am telling you, the smell of these when they were cooking is incredible :))
I did use coconut oil since it does withstand heat a lot better then sunflower oil and does not go rancid.
Thanks for reminding me of these! Coconut oil is great – you’re right!
One of my son’s has a dairy and egg allergy, the other is on a gluten free/dairy free diet. What could I use in substitution for the egg to make this and similar recipes?
The egg replacement powder is great for baking but not frying?
I know folks use flax seed quite often to replace eggs.
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
You can read more here: http://www.care2.com/greenliving/flaxseed-egg-substitute.html#ixzz18D1qnR6B and here: http://www.egglesscooking.com/2008/10/15/egg-replacement-event-flaxseed-meal/
Oh my goodness — GENIUS! Definitely trying this one! I’ll link back if I decide to post my experience with your recipe. Thanks for the insight! 🙂
Yummy! Thanks for sharing.
Thank you very much for this recipe it looks wonderful. I can’t wait to try it. I recently bought buckwheat flour from an asian market and now I have something to use it for. 🙂