Sweet Zucchini Pancakes

Zucchini pancakes are a delicious way to use up excess zucchini during the summer months when they are abundant.

This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Sweet Zucchini Pancakes

Cooking Method: Frying Cuisine: International Courses: Breakfast, Snack Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Zucchini
• 100 gram All-purpose flour
• 50 gram Sugar
• 1 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ teaspoon Cinnamon
• 1 unit Egg
• ¹⁄₂ cup Milk
• ¹⁄₂ teaspoon Vanilla extract
• 2 tablespoon Butter
• 4 tablespoon Maple syrup

Instructions

1. Grate the zucchini and squeeze out the excess moisture.
2. In a mixing bowl, combine the grated zucchini, flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the egg, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Heat a non-stick pan over medium heat and melt a tablespoon of butter.
6. Scoop the batter onto the pan using a 1/4 cup measuring cup.
7. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
8. Repeat with the remaining batter, adding more butter to the pan as needed.
9. Serve the pancakes warm with maple syrup.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 20g7%

Sugars 6g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.