Savory Zucchini Pancakes

Zucchini is my favorite vegetable.  Is that lame? I’m thinking of all the things I can do with the zucchini pancakes. These would be great as a tortilla substitute with a little Mexican seasoned ground turkey and the appropriate toppings or made into breakfast egg burritos. Mmmm, the possibilities. This morning I ate them by themselves with a little fresh tatziki sauce ( I know I’m spelling this wrong, but you get it).

See full recipe below!




Makes about 8 Pancakes

  • Ingredients:
  • 1 Medium- Large Zucchini Shredded
  • 1 Large Egg
  • 1/3 Cup Liquid Eggwhites
  • 1/3 Cup Arrowhead Gluten Free Flour
  • 1/4 Cup Finely Chopped Onion
  • Seasonings: Dried Dill, Garlic Powder, Crushed Red Pepper, All-Purpose Italian Seasoning, Salt + Pepper                                                                                                                                                       I added about a dash of each or a 1/2 tsp


Served with a Quick & Easy Tatziki Sauce:

  • 1 cup Fage Greek Yogurt (plain, can use low fat or regular)
  • ½ of fresh Cucumber, seeds removed and chopped
  • 2 small cloves of Garlic, peeled and chopped
  • 1½ tsp fresh squeezed Lemon Juice
  • 1 Tbsp fresh or dried Dill
  • ⅛ tsp Salt
  • ⅛ tsp Pepper



I used a 1/4 measuring cup to make sure these were all uniform.  I spooned these on to a hot griddle, greased with a little cooking oil.  They take about 2-3 minutes each! I flipped constantly to avoid burning.  The pancakes are done when they are a nice golden brown color and get a little crust on the edges and the eggs are cooked all the way through!


Thats it! Go on and enjoy your day now, be active and feel great!





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