Ingredients
Scale
- For the Zucchini:
- 1 ½ cups (approx. 2 medium) zucchini, finely grated (about 200-250g)
- ¼ teaspoon salt (for drawing out moisture)
- Dry Ingredients:
- 1 cup whole wheat flour (or a mix of ½ cup whole wheat and ½ cup all-purpose flour for a lighter texture)
- ½ cup rolled oats (old-fashioned, not instant), blitzed into a coarse flour in a blender or food processor (optional, but adds great texture and fiber)
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but recommended)
- ¼ teaspoon salt (for the batter)
- Wet Ingredients:
- 1 large egg, lightly beaten
- 1 cup milk (dairy, almond, soy, or oat milk all work well)
- 2 tablespoons maple syrup or honey (adjust to your sweetness preference)
- 1 tablespoon melted coconut oil or light olive oil (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Zucchini:
- Wash and trim the ends of your zucchini. Grate them using the fine side of a box grater or a food processor with the grating attachment.
- Place the grated zucchini in a colander set over a bowl. Sprinkle with ¼ teaspoon of salt and toss gently. Let it sit for 10-15 minutes. This will help draw out excess moisture.
- After 10-15 minutes, take handfuls of the grated zucchini and squeeze out as much liquid as possible. You can also place it in a clean kitchen towel or cheesecloth and wring it out. This step is crucial to prevent soggy pancakes. Discard the extracted liquid. You should have about ¾ to 1 cup of squeezed zucchini.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the whole wheat flour, oat flour (if using), baking powder, cinnamon, nutmeg (if using), and the ¼ teaspoon of salt for the batter. Make sure there are no lumps.
- Combine Wet Ingredients:
- In a separate medium bowl, whisk together the lightly beaten egg, milk, maple syrup (or honey), melted coconut oil (or olive oil), and vanilla extract until well combined.
- Mix Wet and Dry:
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It’s okay if there are a few small lumps; overmixing will result in tough pancakes.
- Gently fold in the squeezed, grated zucchini until it’s evenly distributed throughout the batter. The batter will be relatively thick.
- Cook the Pancakes:
- Heat a lightly oiled griddle or non-stick frying pan over medium-low to medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
- Pour or scoop about ¼ cup of batter per pancake onto the hot griddle, leaving some space between them.
- Cook for 2-4 minutes on the first side, or until bubbles start to appear on the surface and the edges look set and golden brown. The cooking time will depend on your stove and pan.
- Carefully flip the pancakes and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
- Resist the urge to press down on the pancakes with your spatula, as this will make them dense.
- Serve and Repeat:
- Transfer the cooked pancakes to a plate. You can keep them warm in a low oven (around 200°F or 90°C) on an oven-safe plate while you cook the remaining batter, adding a little more oil to the pan as needed between batches.
- Serve warm with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 220-280