Zucchini Pancakes


  • 2 large eggs, beaten
  • 1 cup fresh zucchini, finely shredded
  • 1/3 cup flour
  • 1 1/2 tablespoon extra virgin olive oil
  • 2 teaspoons baking powder
  • 2 tablespoons almond butter (or regular butter), melted
  • 1/4 teaspoon coconut suger
  • 1/4 teaspoon salt


  1. Wash and shred zucchini.
  2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.
  3. Add flour, sugar, salt and olive oil and stir well to blend.
  4. Add baking powder and mix using a spoon. (Batter consistency should be like heavy whipping cream).
  5. Preheat griddle to 425 to 450 F.
  6. If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.
  7. Rub grill or frying pan with oil before cooking each batch of pancakes.
  8. Spoon batter onto hot griddle (about 2 tablespoons for each pancake).
  9. Cook until bubbles on the top of the pancake almost stop, about 1.5 minutes; turn pancake over and continue to cook for another 1 to 1.5 minutes or until pancakes are done.
  10. Serve with your choice of jams or syrups.

Recipe adapted from Mom’s Kitchen Handbook.