Dairy-Free Zucchini Pancakes
Start your day with these light, fluffy, and delicious Dairy-Free Zucchini Pancakes, perfect for those seeking a flavorful and wholesome alternative to traditional recipes! Made with fresh zucchini and oat flour, this gluten-free and dairy-free dish is packed with nutrients and easy to prepare. Enhanced with savory hints of garlic and onion powder, along with the gentle touch of baking powder for that perfect texture, these pancakes make a delightful breakfast or snack. The grated zucchini adds moisture and a refreshing touch, while almond milk keeps the batter smooth and dairy-free. With a quick 15-minute prep and 20-minute cook time, these veggie-filled pancakes come together effortlessly. Serve them warm with a dollop of dairy-free yogurt, fresh herbs, or a splash of lemon to elevate the flavors even further. Whether for breakfast, brunch, or a light meal, these pancakes are sure to become a go-to recipe in your kitchen!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Eggs
- 1 cup Oat flour (certified gluten-free if needed)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.25 cup Unsweetened almond milk (or any dairy-free milk)
- 2 tablespoons Olive oil (for cooking)
Instructions
Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
In a large mixing bowl, whisk together the eggs and dairy-free milk until combined.
Add the oat flour, garlic powder, onion powder, baking powder, sea salt, and black pepper to the egg mixture. Stir until the batter is smooth and thick.
Fold in the grated zucchini, mixing gently until evenly incorporated.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Scoop about 1/4 cup of batter into the skillet for each pancake, flattening slightly with the back of a spoon to shape them into circles.
Cook the pancakes for 3 to 4 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more olive oil to the skillet if necessary.
Serve the Dairy-Free Zucchini Pancakes warm with your choice of toppings, such as a dairy-free yogurt, fresh herbs, or a squeeze of lemon.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5531 mg | 240% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 29.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 302 mg | 23% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1575 mg | 34% | |
*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.
