Zucchini Pancakes

By Austin McEvoy

Putting vegetables in a pancake seems like cooking taboo, especially if you are used to pancakes of the mouthwatering buttermilk variety.  However, these guys are loaded with protein and healthy carbs that traditional pancakes lack.  The unique hybridization of ingredients also makes them versatile enough to eat for breakfast, lunch, dinner, or an afternoon snack.

Nutrition Facts (per pancake)

Calories: 70

Protein: 4 g

Carbohydrates: 7.3 g

Cooking time: 25 minutes

Makes about 12 pancakes


  • 1 cup of whole wheat flour
  • 2 Eggs
  • 1 Zucchini
  • 2 tablespoons of green onions (optional)
  • 1/2 cup of crumbled goat cheese
  • 1 tablespoon of powdered garlic
  • 2 teaspoons of oregano
  • 1 teaspoon of thyme
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 3/4 cup of water


  1. Using a cheese grinder, finely grate the zucchini until you have enough to fill two cups.
  2. Add zucchini, eggs, whole wheat flour, goat cheese, garlic, oregano, and thyme into a mixing bowl.
  3. Add water and mix until smooth.
  4. Pour contents of bowl onto a pan to make pancakes.  Flip when bubbles start to appear.
  5. Serve with sun-dried tomatoes or basil pesto sauce for extra flavor.


Categories: Home

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