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Zucchini Pancakes
RECIPE BY: William (Uncle Bill) Anatooskin
This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.
Posted on: Jan 4, 2002
Ingredients
Directions
1
Wash and shred zucchini on a fine shredder (DO NOT PEEL).2
In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork.3
Add flour, sugar, salt and olive oil and stir well to blend.4
Finally, add baking powder and mix using a spoon (Batter consistency should be like heavy whipping cream).5
Preheat griddle to 425- 450°F.6
If using a heavy duty frying pan, heat to medium-high heat; adjust heat if necessary.7
Rub grill or frying pan with oil before cooking each batch of pancakes.8
Spoon batter onto hot griddle (about 2 tablespoons for each pancake).9
Cook until bubbles on the top of the pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1 1/2 minutes or until pancakes are done.10
When done, rub pancakes with melted butter and place in a preheated 250 F oven to keep warm until the remainder are cooked, or serve immediately.11
Serve with your choice of jams or syrups.12
Also very good with sour cream or yogurt along with your choice of jams or syrups, or you can eat them just plain.13
These pancakes are delicious for breakfast, brunch or just as a snack anytime.
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Featured Reviews for This Recipe
From: Helen Hes
On Feb 23, 2008
Awesome! Made bite-sized pancakes as a nibble for a girls night in and they went down a treat. I served them with a tomato salsa which was lovely - I love tomato and zucchini together. Wonderful recipe and I am so going to have to try this for brunch one day very soon! Thanks for sharing!
From: mickeydownunder
On Feb 19, 2008
WOW! They're GREAT true! Expect nothing less from an Uncle Bill recipe too! Light, healthy as can be! SO glad this recipe JUMPED out at ME!
From: Miss Annie
On May 19, 2004
These little pancakes were marvelous. I made them as you suggested, Uncle Bill, and served with sour cream and ranch dressing as appetizers. I can see myself using this recipe often this summer when the zucchini is is fresh from the market. Thanks for sharing a simply divine recipe.
From: Vinca
On Aug 9, 2007
I wish I could give this one 10 stars. What a great recipe! We loved it. I adapted it for a diabetic using semolina flour (low glycemic index) and Splenda. The mixture was made the night before having it for breakfast and it held up perfectly. The non-diabetic had it with maple syrup and the diabetic had a blueberry sauce. What a great way to use up the garden zucchini, too. I'm putting this recipe on the "regular rotation." Thanks for posting it!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 4 servings |
||
| Calories 364 | ||
| Calories from Fat 242 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.9g | 41% | |
| Saturated Fat 10.3g | 51% | |
| Monounsaturated Fat 12.3g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 242mg | 80% | |
| Sodium 812mg | 33% | |
| Potassium 258mg | 7% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 2.0g | ||
| Protein 9.6g | 19% | |
| Vitamin A 722mcg | 14% | |
| Vitamin B6 0.2mg | 11% | |
| Vitamin B12 0.7mcg | 11% | |
| Vitamin C 10mg | 17% | |
| Vitamin E 2mcg | 6% | |
| Calcium 381mg | 38% | |
| Iron 1mg | 11% | |
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