Savory & Moist: Zucchini Pancakes for a Nutritious Twist.
Looking for a savory pancake option that’s both delicious and nutritious? These zucchini pancakes are the perfect solution!
Packed with moisture, flavor, and a healthy dose of veggies, they’re a great way to incorporate more vegetables into your diet without sacrificing the satisfying texture of pancakes.
Zucchini not only adds a subtle, fresh flavor but also boosts the moisture content, keeping these pancakes light and fluffy. Let’s dive into this savory pancake recipe that’s perfect for breakfast, lunch, or even dinner!
Ingredients:– 1 medium zucchini (grated)– 1 cup whole wheat or oat flour– 2 large egg– 1/4 cup grated Parmesan cheese (optional)– 1/4 cup milk (or any non-dairy milk)
– 1/2 tsp garlic powder– 1/2 tsp onion powder– 1/4 tsp salt– 1/4 tsp black pepper– Fresh herbs like parsley or dill (optional)– Olive oil or butter for cooking
Start by grating the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels, and squeeze out excess moisture. This will prevent your pancakes from becoming too soggy.
In a large bowl, whisk together the eggs, milk, and Parmesan cheese (if using). The eggs will provide structure, while the milk helps to bind everything together.
In another bowl, mix the flour, garlic powder, onion powder, salt, and pepper. You can also add some chopped fresh herbs for extra flavor. Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold the grated zucchini into the pancake batter. The zucchini will add moisture and a fresh flavor to the batter, making these pancakes light and fluffy.