ADVERTISEMENT
Serving Suggestions: These zucchini pancakes are versatile and can be served in both savory and sweet styles. For a savory option, top with a poached egg, avocado, or salsa. For a sweet treat, drizzle with honey, maple syrup, or top with fresh berries and a dollop of whipped cream.
Storing: Leftover zucchini pancakes can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a toaster oven or on a skillet for a few minutes until warmed through.
Freezing: These pancakes freeze well. Once cooled, layer them with parchment paper and store in a freezer-safe bag for up to 3 months. Reheat in the microwave or on the stovetop when ready to enjoy.
Variants:
Gluten-Free Zucchini Pancakes: Substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Vegan Zucchini Pancakes: To make these pancakes vegan, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and use a plant-based milk like almond or oat milk.
Cheesy Zucchini Pancakes: For an extra burst of flavor, stir in 1-2 tablespoons of grated cheese, such as cheddar or parmesan, into the batter before cooking.
Spicy Zucchini Pancakes: Add a pinch of cayenne pepper or a finely chopped jalapeño to the batter for a spicy kick.
FAQ:
Can I make zucchini pancakes ahead of time? Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. This makes it convenient for a quick breakfast or brunch the next day.
Why should I squeeze the moisture out of the zucchini? Zucchini has a high water content, and if not squeezed out, it can make the pancake batter too wet and cause the pancakes to become soggy. Removing the excess moisture ensures the pancakes stay light and crispy.
Can I add other vegetables to this recipe? Absolutely! You can add finely grated carrots, sweet potatoes, or even spinach to the batter for added nutrients and flavor.
Can I use a non-dairy milk for the recipe? Yes, any non-dairy milk, such as almond, oat, or soy milk, can be used as a substitute for regular milk. Make sure to choose an unsweetened variety for the best flavor.
How can I make these pancakes fluffier? For fluffier pancakes, you can add an extra ½ teaspoon of baking powder to the dry ingredients, or even separate the egg whites from the yolk, beat them until stiff, and fold them into the batter gently.
These zucchini pancakes are a great way to enjoy a nutritious breakfast or snack while also sneaking in some veggies. They are easily customizable and make for a delightful, guilt-free treat!
ADVERTISEMENT
