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!
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.
How to Make
How to Make Flourless Zucchini Pancakes
blend all the ingredients together
Pan fry them (low-medium heat!)
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.
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.
How to Make this Pancake Recipe 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 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.
- 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
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Flourless Zucchini Pancakes (made in the Blender)
- 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!