Zucchini Pancakes Recipe

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Zucchini Pancakes
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  1. Whisk together in a large bowl the first 10 ingredients (up to nutmeg).
  2. Whisk together in another bowl the next 5 ingredients (soy milk to flax seeds).
  3. Add the zucchini to the wet ingredients.
  4. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spoon 1/4 cup batter onto a heated (medium heat or 350 F), greased griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 F oven while you finish cooking the rest. Serve with pure maple syrup or honey.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 531.71 Kcal (2226 kJ)
Calories from fat 186.96 Kcal
% Daily Value*
Total Fat 20.77g 32%
Sodium 652.59mg 27%
Potassium 829.84mg 18%
Total Carbs 78.39g 26%
Sugars 24.66g 99%
Dietary Fiber 9.05g 36%
Protein 12.49g 25%
Vitamin C 18.3mg 30%
Iron 3.1mg 17%
Calcium 192.4mg 19%
Amount Per 100 g
Calories 207.28 Kcal (868 kJ)
Calories from fat 72.88 Kcal
% Daily Value*
Total Fat 8.1g 32%
Sodium 254.4mg 27%
Potassium 323.5mg 18%
Total Carbs 30.56g 26%
Sugars 9.61g 99%
Dietary Fiber 3.53g 36%
Protein 4.87g 25%
Vitamin C 7.1mg 30%
Iron 1.2mg 17%
Calcium 75mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
  • 14

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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