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Zucchini pancakes are emerging as a favorite in both home kitchens and trendy restaurants, celebrated for their light, fluffy texture and vibrant flavor. This dish is not just another breakfast option; it is a versatile meal that can be enjoyed any time of the day. Packed with vegetables and easy to prepare, zucchini pancakes offer a delightful way to incorporate more greens into your diet without compromising on taste. Their growing popularity is a testament to the increasing awareness of healthy eating habits and the benefits of choosing plant-based ingredients.

Healthy Zucchini Pancakes

Discover the deliciousness of Zesty Zucchini Pancakes, the perfect blend of healthy and satisfying. These light, fluffy pancakes are not just for breakfast; they can be enjoyed any time of the day. Packed with nutrients and easy to make, they offer a great way to add more vegetables to your diet. Tailor them to your dietary needs with gluten-free flour or by adding spices for extra flavor. Make mealtime exciting with this versatile dish that everyone will love!
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Ingredients
  

2 medium zucchinis (about 1 ½ cups grated)

1 cup whole grain flour (or almond flour for a gluten-free option)

1 large egg

½ cup plain Greek yogurt (or non-dairy yogurt)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

1 tablespoon fresh dill (or 1 teaspoon dried dill)

2 tablespoons olive oil (for frying)

Optional toppings: Greek yogurt, fresh herbs, or avocado

Instructions
 

Prepare the Zucchini: Start by grating the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step is essential to prevent the pancakes from being soggy.

    Make the Batter: In a mixing bowl, combine the grated zucchini, whole grain flour, baking powder, baking soda, salt, garlic powder, onion powder, black pepper, and dill. Mix well to incorporate all the dry ingredients.

      Add Wet Ingredients: In another bowl, whisk together the egg and Greek yogurt until smooth. Then, add this mixture to the dry ingredients, and stir until just combined. Be careful not to over-mix; some lumps are perfectly fine.

        Heat the Pan: In a non-stick skillet or frying pan, heat 1 tablespoon of olive oil over medium heat. Make sure the oil is hot, but not smoking.

          Cook the Pancakes: Pour about ¼ cup of the batter into the skillet for each pancake. Cook for 3-4 minutes on one side until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter, adding more oil to the skillet as needed.

            Serve: Stack the pancakes on a plate and serve warm. Top them with a dollop of Greek yogurt, a sprinkle of fresh herbs, or slices of avocado, if desired.

              Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings