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Zucchini Pancakes

Plate of Zucchini Pancakes with syrup

Serve these zucchini pancakes hot with your favorite tomato sauce and basil, or with salsa and a cilantro garnish. The egg substitute cuts the fat! These pancakes can also be eaten cold and they make a good sandwich filler.


3 cups shredded zucchini
1 cup all purpose white flour
6 ounces egg substitute
3 tablespoons dried onions
3/4 tablespoon Mrs. Dash extra spicy powder
1 teaspoon dried dill or tarragon
2 cups water
Salt to taste


Combine all ingredients. If the batter is too thick, gradually add more water. Use a nonstick frying pan and/or a little vegetable oil spray on the surface of a regular pan.

Heat the frying pan, then ladle several tablespoons per pancake onto the pan. When the edges of the pancakes have browned, flip and cook for another minute or so. Serve.

Nutrition Information

Recipe makes 5 servings.
Serving size: 3 4-inch pancakes
Calories: 120; Total Fat: 0.4g; Saturated Fat: trace; Cholesterol: 0mg

Did You Know?

Zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini.

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