Zucchini Pancakes with Dill
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.
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Zucchini Pancakes with Dill Recipe
Zucchini Pancakes with Dill
Yield:
4 (2 pancakes per serving)
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. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help more people find my recipes and articles. Thank you!
Ingredients
- 2 medium zucchinis, trimmed and grated (about 1⅓ cups grated zucchini)
- 3 scallions, trimmed and chopped
- ¼ fresh dill, chopped
- 4 large eggs, beaten
- ½ cup 100% whole wheat flour*
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt (optional; omit if serving to an infant)
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon butter (more or less, to taste)
- 1 tablespoon olive oil (more or less, to taste)
Instructions
- Combine the grated zucchini, scallions, dill, and beaten eggs in a medium bowl.
- Add the flour, baking powder, salt (if using), and pepper and stir to combine.
- In a large skillet, melt the butter and heat the olive oil together over medium-high heat.
- 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.
- Serve immediately, or place on a sheet pan and keep in a gently warmed oven for up to 30 minutes until ready to serve.
Notes
- These pancakes do not keep well and are best served right away.
- Major allergens include eggs, wheat, and milk.
- If serving to a baby, consider omitting the salt
Nutrition Facts
Calories
218Fat
14 gSat. Fat
5 gCarbs
15 gFiber
3 gNet carbs
12 gSugar
3 gProtein
9 gSodium
212 mgCholesterol
175 mg
