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Zucchini Noodle Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Using zucchini noodles to make these pancakes gives them a great appearance. This recipe only uses a small amount of flour, just enough flour to bind the noodles, so the zucchini flavor really comes through. Serve with a dollop of Greek yogurt for pure deliciousness!
Course: Side Dish
Servings: 4 servings
Ingredients
  • 2 large zucchini, spiralized using thin spiral blade
  • 1/2 cup all-purpose flour or chickpea flour
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil
Instructions
  1. Blot excess moisture from zucchini with paper towel. Place zucchini noodles in a large bowl and add flour, Parmesan cheese and eggs; season with salt and pepper. Stir gently until mixture is just combined.
  2. Heat 1 tablespoon oil in large nonstick skillet over medium heat and cook 4 pancakes (use about 1/4 heaping cup of mixture per pancake), turning once, until pancakes are golden brown, about 6 minutes. Repeat with additional oil and batter.
  3. Drain pancakes on paper towel-lined plate.
  4. Serve pancakes with plain Greek yogurt or sour cream.