These simple zucchini pancakes make a great breakfast and you can make them in advance, so what is not to love about that?
Low in calories and fat (especially if you fry them in cooking spray rather than butter or oil) they can be enjoyed with sausage or bacon, or simply as they are, perhaps with some garlic mushrooms on the side or a broiled tomato. Try these simple zucchini pancakes and you will be surprised how great they are.
Different Types of Pancakes
Pancakes range from thin and crepe-like to thick and fluffy, and different people prefer them different ways. And yes some even prefer these simple zucchini pancakes. Personally I am more a crepe person and I love large thin crepes rolled around savory ingredients like mushrooms, garlic, goat cheese and walnuts. My mouth is drooling saying that. Nobody knows how to make crepes like the French.
Well I say that, although there is also a place in my heart for sweet pancakes with Advocaat and whipped cream or with chocolate and Kahlua. How could there not be? Crepes and pancakes are both very versatile and experimenting with flavors and fillings is fun. But I digress. We are tackling simple zucchini pancakes here, not crepes, and good hearty ones at that, not the wafer-thin kind.
These Simple Zucchini Pancakes are Savory
The following recipe is for a rather more savory type of pancake, one which you might enjoy for your breakfast. As you can see, the recipe is very simple. Just combine the ingredients and cook the pancakes in a skillet or frying pan. Keep them small and you can store them stacked in the refrigerator. These could be eaten as a snack but they are especially nice at breakfast time.Print
Zucchini Mini Pancakes
Try these zucchini mini pancakes for breakfast. You can make a whole batch and they reheat them gently or eat them cold. The zucchini offers nutrients while the eggs fill and fuel your belly.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Side Dish
- Cuisine: English
- 1 grated zucchini (courgette)
- 1 beaten egg
- Splash of milk
- 1 minced garlic clove
- 1 oz (30g) grated parmesan
- 2 oz (60g) all-purpose flour
- Salt and black pepper, to taste
- Whisk the zucchini, garlic, cheese, flour and seasonings together.
- Add the egg and milk and beat well.
- Fry mini pancakes a couple at a time in oil or cooking spray.
- They will only take a few minutes.
- Swap the zucchini for mushrooms, bell pepper or onion if you prefer.
- Swap the parmesan for mozzarella or cheddar if you want.
- Serving Size: 4
- Calories: 141
- Sugar: 4g
- Sodium: 198mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 58mg
Keywords: zucchini pancakes, courgette pancakes