If you follow me on Instagram, you may have heard (once or twice) that we’re currently in the middle of a very generous crop of zucchini. Our zucchini is plentiful and huge and we’re doing our best to keep up with these gorgeous summer squash which we grow in our garden completely organically.
These zucchini pancakes are one of the recipes we currently have on repeat because they are fluffy and super easy to make. I mix the pancake batter the night before (zucchini and all) and my husband just cooks it all up for us in the morning – bliss! Weekend breakfasts are the best, aren’t they?
What ingredients do you need for these zucchini pancakes?
These zucchini pancakes use ingredients which you’ll probably already have in your pantry and your fridge – though you might need to buy zucchini if you’re not swimming in it like we are right now.
These zucchini pancakes need:
- wholemeal flour or wholemeal spelt flour
- hazelnut meal
- tapioca powder
- baking powder
- speculaas spices or cinnamon
- macadamia oil
- vanilla extract
- milk (non-dairy can be substituted)
- maple syrup
- shredded zucchini
Are these zucchini pancakes hard to make?
Not at all. You basically mix the dry ingredients, whisk the wet ingredients and then mix them all together. It’s that simple.
For the zucchini prep, I simply peel the zucchini and scoop out the seeds with a spoon (or you can cut around the seeds), cut into medium sized chunks and then blitz the chunks in my food processor, until the zucchini is finely shredded. I have gotten into the habit of keeping a bowl full of shredded zucchini in my fridge like this, so it’s easy to grab it and prepare something – like my zucchini overnight oats – for which a recipe is coming soon!
How to serve these pancakes
We like to serve them with some fresh sliced fruit (strawberries or other berries are great but you can use peaches, apricots, plums, whatever you like and whatever is in season) and a drizzle of maple syrup or rice malt syrup.
If we’re feeling a bit fancy, we like to dollop a bit of homemade jam on top and add a bit of whipped cream. Mango jam and cherry berry jam are our favourite at the moment, but apricot and plum jam are also amazing.
Also, with school about to go back here in Australia, I am planning to include a couple of these in the kids’ lunch boxes – being nut free and full of nutritious ingredients, I am sure they will be very popular!
Fluffy zucchini pancakes
- 1 cup wholemeal spelt flour or wholemeal flour (I have used either in this recipe and both work fine)
- 1/2 cup hazelnut meal
- 2 tsp baking powder
- 1 tbsp tapioca
- 1.5 tsp speculaas spices (or substitute cinnamon)
- pinch of salt
- 2 eggs
- 3 tbsp macadamia oil
- 2 tbsp maple syrup
- 1 1/4 cup milk
- 1 tsp vanilla paste or extract
- 1 cup shredded zucchini (no need to squeeze it out)
- Mix together all the dry ingredients in a large bowl and set aside.
- Whisk together all the wet ingredients (except for zucchini) in a large measuring cup or a bowl.
- Pour all the wet ingredients into the bowl containing the dry ingredients and mix gently until just combined.
- Mix in the shredded zucchini until well combined.
- The mixture will be quite runny but that's ok.
- Either make pancakes straight away (whichever way you prefer – in a pan or in a pancake maker) or leave the mixture in the fridge overnight, to be used in the morning.
- Serve with sliced fruit and a drizzle of maple syrup or rice malt syrup.
This amount makes about 12 to 14 pancakes, depending on how much batter you use. You see ours are quite small – we use the Tefal Multi Function Snack Maker with interchangeable plates. It’s fabulous because one machine can do so many things and the plates take up very little room.
Also, I believe these would freeze well but we always gobble up all of ours so I’ve not tested freezing them yet. Stay tuned!
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