These Healthy Zucchini Pancakes with Parmesan are vegetarian and gluten free! Crispy and light, they remind me a bit of hash browns.
Ever since I was a little girl, I’ve woken up ready for breakfast. I can remember standing at the pantry pulling a box of cereal out before my eyes were open.
I could sooner skip dinner than I could skip breakfast.
I’m all about a savory breakfast, and today I’ve got my new favorite:
Zucchini Pancakes!
With a crispy golden crust, these Zucchini Pancakes are gluten free and remind me of potato cakes or hash browns, minus all the carbs.
That is good for me because I’ve discovered that I feel better all day long if I eat a high-protein lower-carb breakfast. It also helps to keep my appetite in check.
If you've got as a crazy lifestyle as I do (and who doesn't), these are perfect for you!
I like to make a big batch on the weekend so that I have them easy to grab in the morning. You can just warm them back up or even eat them cold. (See below for how to freeze zucchini pancakes as well as how to reheat them.
They are great to take on the go which is perfect when I’m running around with the kids.
Healthy Zucchini Pancakes
Ingredients
- ½ pound zucchini grated
- ½ cup egg whites such as AllWhites 100% liquid egg whites, or from 4 eggs
- ½ cup gluten free flour see notes for alternatives
- 4 green onions chopped
- 4 ounces Parmesan cheese grated
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- Avocado oil for cooking
Instructions
- In a medium bowl combine zucchini, egg whites, flour, green onions, Parmesan, salt and paprika. Stir to combine. Form into patties about ¼ cup each.
- Heat enough oil to coat the bottom of your skillet over medium high heat. Make sure you let the oil get hot enough or you will have sticking problems! Cook the pancakes about 5 minutes per side, flipping only when the edges start to turn brown and a crust has formed.
- Serve with Greek yogurt, sour cream and red onion if desired.
Notes
Variations:
To make Zucchini Pancakes with Feta, substitute 4 ounces crumbled feta for the Parmesan cheese. To make Zucchini Pancakes with coconut flour in place of gluten free flour, substitute an equal amount of coconut flour and increase egg whites by ¼ cup. (from 2 eggs) To make Zucchini Pancakes baked rather than fried, heat oven to 400 degrees. Place formed pancakes on a parchment lined baking sheet. Spray lightly with oil. Bake for 12 minutes, or until set. Flip. Bake another 12 minutes or until brown.Freezing and Re-heating Instructions:
How to Freeze Zucchini Pancakes - To freeze, allow to cool and then place in the refrigerator for at least an hour. Stack with parchment paper between them and place in a freezer bag. Freeze for up to one month. How to Reheat Zucchini Pancakes - Heat in a 400-degree oven for 15 minutes.Nutrition
If You Like These Zucchini Pancakes You May Also Like:
This is a sponsored conversation written by me on behalf of AllWhites 100% Liquid Egg Whites. The opinions and text are all mine.
Eva
These sound great - I'm trying them this weekend. Growing up, (and I confess, even now) I absolutely loved eating a big batch of potato pancakes. I didn't need anything else to go with them except for a big glass of milk. I out-ate all my brothers and my mom and dad, and still do today. Hoping these will be as good, minus all the carbs. Thanks for the recipe!
Judith
yum i'd love to try this!
1froglegs
We have never bought the Allwhites, but we buy their other brand, Better N Eggs. They have a different texture, but they taste the same.
Wendy Polisi
Thanks so much!
d gasawa
Looks yummy. Pinning it to This Week's Menu board.
Stacie @ Divine Lifestyle
Those look so good! They're like tiny little pan fried zucchini breads! Om nom nom.
Chavonne Harvey
I like trying new recipes and this one looks really tasty. Crispy crust? parmesan? oh yes! Thanks for sharing.
Theresa
Zucchini is my favorite green veggie. These pancakes look like they'd be a quick favorite for me. So delish!
Diana Elizabeth
Normally I do not like Zucchini so much but this pancake just look so delicious!
Kita Bryant
I really like this recipe. It seems like it would sit in the tummy well.
Sheena Tatum
I would love to try this. I have plenty of zucchini lying around.
Erin F
I have been pinning a lot of recipes lately for zucchini! I am definitely adding this one to my recipe board!!
AnnMarie John
I just love that you can make this ahead and freeze it. It's really easy to make as well. It's healthy and filling, it's definitely perfect for breakfast! Thanks for the recipe!
Kiwi
Wow zucchini pancakes! Thats extremely different. I am starting to eat more of zucchini lately so this is a recipe I should consider.
Carol Cassara
I've never made zucchini pancakes before. It's definitely a recipe that I'll try especially since you can freeze them and just have them whenever! Thanks for the recipe!
Our Family World
They do look like really healthy pancakes to me. I have to try making these. The other day, I added mashed bananas to my pancake mix and the kids loved it. I will add this to our menu plan. Anything to keep the kids healthy is a win for me.
Rach Ferrucci
Wow I love zuccini and would have never thought to make these! I'm totally trying them, they look delish!