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Zucchini Pancakes

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

When you have an abundance of zucchinis in your fridge this is the recipe for you. Zucchinis are such a versatile vegetable and can be made into so many different things - veggie lasagne sheets, noodles, soup, added to breads and our favourite fritters and pancakes for a yummy savoury twist.

 2 medium zucchini's, grated
 2 spring onions, chopped
 1/4 - 1/2 cup almond meal
 2-3 eggs
 1/2 cup cheese, grated
 Changing Habits Seaweed Salt and cracked Changing Habits Pepper
 coconut oil for frying

Place a large frying pan on the stove top and heat on a low- medium heat.


Mix all the ingredients together (starting with 2 eggs) in a bowl until evenly combined. Start with 1/4 cup of almond meal and gradually add more if needed (the amount may depend on how much water the zucchini releases). If the mixture is too dry, mix through the remaining egg.


Begin to cook the batter in medium sized pancakes on both sides until golden brown, continue cooking until all the batter has been used up.


When they're ready serve straight away, or pop them in the fridge and enjoy them for lunch or a snack.