Zucchini Pancakes with Dill

Zucchini pancakes with dill recipe

Light, fluffy and nutrient-dense, these pancakes offer a great way to incorporate more green veggies into any meal of the day, including breakfast and/or brunch. If serving to a baby, omit the salt.

If you enjoyed this recipe, I'd really appreciate it if you could take a moment to rate it and leave a comment. Your feedback helps others discover my recipes and articles. Thanks!

______

Zucchini Pancakes with Dill Recipe

Zucchini Pancakes with Dill

Zucchini Pancakes with Dill
Yield: 4 (2 pancakes per serving)
Author: Malina Malkani
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min
Light, fluffy, and nutrient-dense, these kid-friendly Zucchini Pancakes with Dill offer a great way to incorporate more green vegetables into any meal of the day, including breakfast and/or brunch. If serving to a baby between 6-12 months, consider omitting the salt to help keep sodium intake low.

Ingredients

  • 2 medium zucchinis (trimmed and grated, or about 1 1/3 cups total grated zucchini)
  • 3 scallions (trimmed and chopped)
  • 1/4 fresh dill (chopped)
  • 4 eggs (beaten)
  • 1/2 cup 100% whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1-2 tablespoons butter (more or less, to taste)
  • 1-2 tablespoons olive oil (more or less, to taste)

Instructions

  1. Combine the grated zucchini, scallions, dill and beaten eggs in a medium bowl.
  2. Add the flour, baking powder, salt and pepper and stir to combine.
  3. In a large skillet, melt the butter and heat the olive oil together over medium-high heat.
  4. Reduce heat to low once butter is melted and spoon batter into the skillet so that it spreads into 3-inch wide pancakes. Cook for about 2 minutes per side or until lightly browned. Add more butter and olive oil between batches as needed.
  5. Serve immediately, or place on a sheet pan and keep in a warmed oven on a sheet pan for up to 30 minutes until ready to serve.

Notes

Nutrition Facts

Calories

218

Fat

14

Sat. Fat

5

Carbs

15

Fiber

3

Net carbs

12

Sugar

3

Protein

9

Sodium

503

Cholesterol

175
Pancakes, Zucchini, Dill
Breakfast, Baby-friendly

Products in this Recipe

Previous
Previous

Easy Shishito Peppers

Next
Next

Veggie Egg Bites