Black Bean Zucchini Pancakes
Savor a savory twist on pancakes with these Black Bean Zucchini Pancakes—a delightful fusion of wholesome ingredients and bold spices! Perfect for a quick and healthy meal, these golden-brown pancakes combine grated zucchini, protein-packed black beans, and aromatic seasonings like cumin and chili powder for a flavor-packed bite. Lightly pan-fried to crispy perfection, they’re ideal for breakfast, brunch, or even a satisfying snack. With a prep time of just 15 minutes and simple ingredients like green onions, garlic, and an optional sprinkle of cheese, this recipe is both easy and versatile. Enjoy these savory pancakes on their own or topped with tangy Greek yogurt, salsa, or a dollop of sour cream for a fresh, zesty finish. Perfect for vegetarians or anyone seeking a nutrient-rich, delicious dish!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup black beans
- 0.5 cup all-purpose flour
- 1 large egg
- 2 stalks green onions
- 2 cloves garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup shredded cheese (optional)
Instructions
Grate the zucchinis using a box grater and place them in a colander. Sprinkle a pinch of salt over the grated zucchini and let it sit for 10 minutes to draw out excess moisture.
In the meantime, rinse and drain the black beans. Use the back of a fork or a potato masher to lightly mash the beans, leaving some texture intact.
Finely chop the green onions and garlic cloves, and set them aside.
After 10 minutes, squeeze the grated zucchini using your hands or a clean kitchen towel to remove as much moisture as possible.
In a large mixing bowl, combine the grated zucchini, mashed black beans, chopped green onions, and garlic. Add the flour, egg, cumin, chili powder, salt, black pepper, and shredded cheese (if using). Mix until fully incorporated.
Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil. Scoop about 1/4 cup of the mixture for each pancake and place it onto the skillet. Flatten gently with the back of a spoon to form a pancake shape.
Cook each pancake for 3-4 minutes on one side or until golden brown and firm. Flip and cook for another 2-3 minutes on the other side. Repeat with the remaining batter, adding more olive oil as needed.
Serve warm with your favorite toppings, such as sour cream, Greek yogurt, or salsa.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 335 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
