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Zucchini Pancakes

  • Author: Brita Britnell
  • Total Time: 30 minutes
  • Yield: 5 pancakes 1x


These Zucchini Pancakes are vegan, easy to make, and SO DELICIOUS!!


  • 1/2 cup of grated zucchini
  • 1 cup of all-purpose flour
  • 2 tablespoons of sugar
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of cinnamon
  • 1 1/4 cup of non-dairy milk
  • 1 tablespoon of coconut oil, melted
  • 1/2 medium banana, mashed


  1. Start by placing your zucchini in a large paper towel or hand towel and squeeze as MUCH of the moisture as you can. Set aside.
  2. In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and cinnamon.
  3. In a medium bowl, mix together the almond milk, coconut oil, and mashed banana.
  4. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently stir to combine.
  5. Fold in the grated and squeezed zucchini.
  6. Heat a griddle or skillet to medium heat. The trick with these pancakes is to cook them over a medium-low heat for a longer period of time. Mine took about 4-5 minutes on each side.
  7. For large-ish pancakes, pour 1/2 cup of the batter onto the griddle. Once the bottom and sides have firmed up (about 2-3 minutes) flip the pancake. Cook for 4-5 minutes on the other side until a nice golden brown. Flip again and cook for an additional 1-2 minutes on the original side.
  8. Once all done, top with blueberries and syrup and ENJOY!!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American

Keywords: vegan pancakes, zucchini bread pancakes, zucchini recipes