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You are here: Home / Breakfast / Flourless Zucchini Pancakes (Made in the Blender)

January 17, 2021

Flourless Zucchini Pancakes (Made in the Blender)

Jump to Recipe Print Recipe
Gluten Free
High-Fiber
Under 200 Calories

Prepared all in the blender/ food processor under 5 minutes, these zucchini pancakes are an excellent breakfast choice for anyone who wants to incorporate more veggies into their meals. They’re also gluten-free, high-fiber and low in calories!

Flourless Zucchini Pancakes (Made in the Blender) - zucchini pancakes

Prepared in a blender in less than five minutes, the flourless zucchini pancakes is an excellent breakfast choice for people who don’t like those regular pancakes that are high-carb, and not very healthy or filling. These zucchini pancakes are made with oats and zucchini, low in calories and high in fiber. They can even be gluten free if you make sure to use the gluten-free kind of oats. Once prepared and shaped up, top your pancakes with some apple cider vinegar and honey and enjoy extremely filling and mouthwatering breakfast.

What You'll Find in this Post:
1. Ingredients used to make this
2. Related Recipes
3. Flourless Cauliflower Pancakes (made in the Blender)
4. How to Make
5. How Does Flourless Zucchini Pancakes Taste Like?
6. Recipe Variations and Optional Add Ins for Zucchini Pancakes:
7. How to Make this Zucchini Pancakes Healthier
8. How to Store Zucchini Pancakes
9. Final Tips
10. More Breakfast Recipes (HERE)
11. Check Out My Recent Posts!
12. Flourless Zucchini Pancakes (made in the Blender)

Ingredients used to make this

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Zucchini – fresh/raw is best, but you can also use frozen or cooked
  • Oatmeal – Oatmeal acts as a binder in this recipe. Plus it adds a satisfying chew! You can use old-fashioned (rolled) or quick-cooking oats, but I wouldn’t recommend using steel cut for this recipe. If you want to keep this strictly gluten-free (some oats are produced in the same facility as wheat), be sure to buy the one with the GF label like this one.
  • Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
  • Honey – I used honey for this recipe but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
  • Apple Cider Vinegar – lemon juice also works if you don’t have apple cider vinegar
  • Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.

Related Recipes

Flourless Cauliflower Pancakes (made in the Blender)

4 from 1 vote
See Recipe
flourless oatmeal cauliflower pancakes with honey

How to Make

How to Make Flourless Zucchini Pancakes

Step 1

flourless zucchini pancakes made in the food processor with oats

blend all the ingredients together

Step 2

flourless zucchini pancakes made in the food processor

Pan fry them (low-medium heat!)

Step 3

flourless zucchini pancakes made in the food processor

Stack and serve

How Does Flourless Zucchini Pancakes Taste Like?

I say “flourless” but this recipe is made mostly of oats which acts as a flour-like binder for the pancakes. Oatmeal has a neutral (somewhat even bland) flavor on its own, with some earthy and “whole grain” like notes. For me, it’s the texture of the oats that make these pancakes enjoyable. The ground oats provide a tender, slightly springy texture and also do a terrific job of holding a lot of moisture within the pancakes. With the addition of zucchini (also somewhat a neutral tasting ingredient), these pancakes are soft, tender and moist. The veggie flavor is there, but not very noticeable when you eat these drizzled with syrup or honey.

Flourless Zucchini Pancakes (Made in the Blender) - zucchini pancakes

Recipe Variations and Optional Add Ins for Zucchini Pancakes:

  • You don’t have to keep this pancake batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting. You can also add crumbled feta cheese, or shredded mozzarella cheese into the batter if you prefer a savory version.
Flourless Zucchini Pancakes (Made in the Blender) - zucchini pancakes

How to Make this Zucchini Pancakes Healthier

  • Make this zucchini pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
  • You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.

How to Store Zucchini Pancakes

  • It’s best to eat these zucchini pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days, and frozen up to 4 months. Defrost and pan-fry them again when you’re ready to eat them.

Final Tips

  • Let the batter sit for 10-15 minutes after prep so that the oatmeal has time to absorb the liquid. This results in a softer textured pancake

More Breakfast Recipes (HERE)

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flourless zucchini pancakes made in the food processor

Flourless Zucchini Pancakes (made in the Blender)

Flourless Zucchini Pancakes (Made in the Blender) - zucchini pancakesAll Purpose Veggies
4 from 4 votes
Pin it Print it Leave a Comment
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 5 small pancakes
Calories 119 kcal

Ingredients
  

  • 1 cup quick or old-fashioned oats ~95g *
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 medium fresh zucchini (I used 120 grams)
  • 2 large eggs
  • 1 T light olive oil
  • 3 Tbsp sweetener of choice**

Instructions
 

  • Blend all ingredients in blender or food processor until smooth.
  • Let sit for 10-15 minutes for the oats to absorb all the liquid.
  • Scoop about 1/3 cup of the batter onto a lightly oiled griddle/frying pan, heat on both sides until lightly brown and hot. Cook on low-medium heat to prevent burning and allow the pancakes to cook evenly.
  • Top with honey, maple syrup, pancake syrup, butter or drippy almond butter. Enjoy!

Notes

*I used gluten-free old fashioned oats to make them gluten-free, but you can use regular oats if you want
** you can use natural sweeteners such as honey, maple syrup or coconut sugar. You can also use a sugar-free sweetener for a low-calorie option

Nutrition

Calories: 119kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 65mgSodium: 228mgPotassium: 133mgFiber: 2gSugar: 2gVitamin A: 134IUVitamin C: 4mgCalcium: 68mgIron: 1mg***Net Carbs: 12g
Keyword griddle, pancakes, zucchini
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Rate this Recipe here

Filed Under: Breakfast, By Color, Gluten-Free, Low Calorie, Nut-Free, Spring, Summer Tagged With: flourless, glutenfree, green, LowCalorie, no-bake, NutFree, oat, pancakes, zucchini

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Comments

  1. Carol says

    August 12, 2021 at 10:01 am

    3 stars
    I was excited by the oats instead of flour in this recipe, but these little pancakes were dry with a mildly unpleasant flavor that I couldnt identify. Maybe more oil or letting the mix sit in the fridge overnight or even some potato starch or dairy would improve the flavor or texture. I may try this again. More cinnamon, vanilla.

    Reply
    • All Purpose Veggies says

      August 15, 2021 at 3:35 pm

      Hi Carol, thanks so much for trying this pancake recipe and sharing how it went! I wonder if what you tasted was from the zucchini, since a bitter squash taste is actually a common problem for zucchini grown in extreme heat or drought, and it’s been sweltering here where I live. I really love the idea of putting cinnamon and vanilla into the batter, too. I would recommend adding almond milk 1 Tablespoon at a time if you found the pancakes dry.

      Reply

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