Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes


  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1 cup milk of choice
  • 2 eggs, yolks and egg white separated
  • 1 Tablespoon maple syrup
  • 2 Tablespoons ground flax seed
  • 2 Tablespoons butter, melted 
  • 1 cup shredded zucchini


  1. In a bowl, whisk together the flour, salt, baking soda. In a separate bowl, beat together the egg yolks.
  2. Combine the egg yolks and milk and add into the dry ingredients and mix. Next, add in the maple syrup, shredded zucchini, butter, and flax seeds.
  3. In a bowl, whisk together the egg whites until they become fluffy, and fold them into the batter. 
  4. Heat up a griddle on the stove over medium heat. Pour the batter onto the griddle to form the pancakes, flip once bubbles appear on the top of the pancake.
  5. Top with pancakes with maple syrup or butter.
  6. Serve and enjoy!

Nutrition Facts:

Serving Size: 10

Calories: 104

Fat: 4 g

Cholesterol: 44 mg

Carbohydrates: 13 g

Sodium: 232 mg

Fiber: 1 g

Sugars: 3 g

Protein: 4 g