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Zucchini Pancakes

Um, hello breakfast!

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips - These disappear so quickly whenever I make them: https://chocolatecoveredkatie.com/2015/08/10/zucchini-pancakes-healthy-vegan/

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup – These always disappear so quickly!

Can every meal be breakfast, please?

Imagine eating a stack of these for breakfast, lunch, and dinner every single day. I could get used to that. The zucchini keeps these pancakes incredibly soft and moist even without any oil or fat in the recipe, and you really can’t taste the sneaky zucchini in here at all. They’ll remind you of eating homemade zucchini bread, just in the form of pancakes!

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup - These disappear so quickly whenever I make them: https://chocolatecoveredkatie.com/2015/08/10/zucchini-pancakes-healthy-vegan/

Did you know Saturday was National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day?

A little over a year ago, when I was moving into my apartment, one of my new neighbors saw me out in the hall and introduced himself, asking if I needed help with the precariously balanced boxes in my arms. I thanked him and said I was fine but that it was nice to meet him. Maybe my nice-to-meet-you smile is too big… I don’t know… but suddenly out of nowhere, a girl appeared from the doorway of their apartment, scowled at me, and said emphatically, “I’m Emily, and I’m his WIFE” as if she thought I’d been trying to steal her husband.

Awkward…

For obvious reasons, I decided it was best to skip National “Sneak Some Zucchini Onto Your Neighbor’s Porch” Day this year and keep the zucchini all to myself. 😉

A giant stack of extra fluffy zucchini pancakes, stuffed with melty gooey chocolate chips and covered in hot maple syrup - These disappear so quickly whenever I make them: https://chocolatecoveredkatie.com/2015/08/10/zucchini-pancakes-healthy-vegan/

P.S. That’s not even close to being the weirdest thing that’s happened to me since moving to DC.

Sometimes I think I should give up cookbooks and write soap operas instead. I have so much material!

Zucchini Pancakes

Total Time: 20m
Yield: 10-12 pancakes
Print This Recipe 4.83/5

Ingredients

  • 1 tsp pure vanilla extract
  • 1 1/2 tsp white or apple cider vinegar
  • pinch stevia, or 1 1/2 tbsp pure maple syrup
  • 1/4 cup milk of choice (Decrease by 1 1/2 tbsp if using maple syrup) (60g)
  • 1/3 cup finely grated zucchini, loosely packed (60g)
  • 1 tbsp oil OR more milk of choice
  • 1/2 cup spelt, white, or Arrowhead Mills gf flour (65g)
  • 3 tbsp rolled oats (15g)
  • optional 1/4 tsp cinnamon
  • scant 1/4 tsp salt
  • 1 tsp baking powder
  • mini chocolate chips, optional

Instructions

Whisk together the first 6 ingredients in a bowl. In a separate bowl, stir together all remaining ingredients, then pour wet into dry and whisk to form a batter. (If batter is too thin—which might be the case, depending on the flour you’ve used—just add a little extra flour until you achieve a pancake-like batter.) For fluffiest results, refrigerate the batter at least 15 minutes before proceeding. Grease a medium skillet and place over medium heat. Once hot, drop on small ladles of batter. When the edges begin to look dry, flip and cook one additional minute before removing from the skillet. It may be necessary to re-grease the skillet between batches to prevent sticking. You can freeze extra pancakes if desired, placing a layer of parchment or wax paper between each pancake.

*View Zucchini Pancakes Nutrition Facts*

LINK OF THE DAY:

Cinnamon Pancakes

Cinnamon Roll Pancakes – with a good-for-you “no sugar” cinnamon roll swirl

4.83/5 (6)

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Published on August 10, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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48 Comments

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  1. DCB says

    Having these for breakfast now. So good and really filling in the best way.Feels like a splurge, but there’s a lot of nutrition packed in these. I use ww pastry flour. Worked fine.

    4/5

    4/5

  2. Jenn says

    I made these for breakfast this morning, looked at the batter and had 2nd thoughts. I figured I’d put the effort in so I cooked it up and am SO glad I did. They were so moist they didn’t even need toppings! 100% will make again.

    Made them with a small pinch of Stevia and 1tbsp maple syrup (I’m learning to love Stevia)

    Thanks Katie!

  3. Christina says

    Would this recipe work using yellow squash? I have yellow squash to use up. Obviously the color wouldn’t be the same, but would using yellow squash affect the taste or texture?

  4. Jennifer says

    Family loved these, but after I doubled the recipe it was reslly thick, i had to put alot mire almond milk to try thinning it out. I used bobs red mill gluten free baking flour. Should i try a different kind of flour nect time?

  5. Tatyana says

    These are great! Everyone in my family loves them. I cook triple the recipe for 3 of us and it’s all gone in one meal. Thank you!

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