Savory Zucchini Pancakes

January 2, 2018

Creating this recipe I realized my undying love for green zucchinis- I’ve stuck them in smoothies, baked them in muffins, puréed them into soups and on and on! 

This recipe makes for a delicious breakfast with some chopped veggies (and avocado, of course!) Give it a try! 



Savory Zucchini Pancakes

3-4 zucchinis, spiralized thin

Oil to sauté

Chickpea flour

Pinch, garlic powder

Salt, pepper to taste


1. Sauté zucchini over medium heat until soft. Allow to cool (or burn your hands off- you decide) 

2. Use either a colander or cheese cloth and squeeze zucchini liquid into a separate bowl.

3. Measure zucchini liquid and add the same amount of chickpea flour into the liquid. (Mine measures about 3/4 cup liquid). Mix well. 

4. Add in zucchini, salt, pepper and garlic powder. 

5. Heat up a skillet. Drop large spoonfuls in a skillet over medium heat, oiling the skillet of necessary. Flip and cook other side.

6. Depending on the size of the zucchinis, you may get 10-12 nice sized zucchini pancakes. 






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