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Zucchini Pancakes

Created by
  Published on November 12th, 2021
  Reading time: < 1 minute
  Last modified December 22nd, 2021
zucchini pancakes
ChefMichele MccauleyDifficultyIntermediateRating
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These zucchini pancakes are extremely versatile depending on how you present them. They make for great snacks, party appetizers, or can be included in a main course by topping with smoked salmon. For added convenience, batch-prepare your pancake batter ahead of time and store in the refrigerator for up to two days.

Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Pancake Ingredients
 ¼ tsp salt
 ¼ tsp black pepper
 1 ¼ cups almond flour
 1 ½ tbsp avocado oil
Dipping Sauce Ingredients
 4 tbsp full fat plain yogurt
 4 tbsp sour cream
Directions
1

With the exception of the avocado oil, mix all pancake ingredients until combined. Add a bit more almond flour if needed until the batter looks dry.

2

Heat the avocado oil in a nonstick pan. For each pancake, drop the batter by a large spoonful (an ice scooper works well). Flatten each pancake by lightly pressing down.

3

Cook the pancakes on each side for 3 minutes, or until lightly browned. Put the pancakes on a paper towel-lined plate and microwave for 1 minute to finish cooking. Or heat oven to 350°F and place the pancakes on a silicone-lined sheet pan (or use parchment paper). Bake for 5 to 10 minutes until cooked through.

4

In a small bowl, combine the yogurt, sour cream, and red pepper flakes. Plate the pancakes and serve with the dipping sauce. Enjoy!

Ingredients

Pancake Ingredients
 ¼ tsp salt
 ¼ tsp black pepper
 1 ¼ cups almond flour
 1 ½ tbsp avocado oil
Dipping Sauce Ingredients
 4 tbsp full fat plain yogurt
 4 tbsp sour cream

Directions

Directions
1

With the exception of the avocado oil, mix all pancake ingredients until combined. Add a bit more almond flour if needed until the batter looks dry.

2

Heat the avocado oil in a nonstick pan. For each pancake, drop the batter by a large spoonful (an ice scooper works well). Flatten each pancake by lightly pressing down.

3

Cook the pancakes on each side for 3 minutes, or until lightly browned. Put the pancakes on a paper towel-lined plate and microwave for 1 minute to finish cooking. Or heat oven to 350°F and place the pancakes on a silicone-lined sheet pan (or use parchment paper). Bake for 5 to 10 minutes until cooked through.

4

In a small bowl, combine the yogurt, sour cream, and red pepper flakes. Plate the pancakes and serve with the dipping sauce. Enjoy!

Zucchini Pancakes

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