Barbs Zucchini Pancakes Recipes

OAT ZUCCHINI BLUEBERRY PANCAKES

Steps:

• Finely grate half zucchini. Squeeze the extra water with your hands.
• In a food processor add all the ingredients: oats, grated zucchini, applesauce, blueberries, baking powder, baking soda, vanilla, kefir, maple syrup, egg, coconut oil. Blend up until smooth.
• Heat a pan and add 1 Tablespoon of mix. Shake the pan to give a nice round shape to the pancake. Cook 2 minutes
• When you will see that the bottom part is cooked + bubbles will start forming on the surface, flip the pancake on the other side and keep cooking for another minute.
• Stack the pancakes one on top of the other to keep them warm. Enjoy!!

ZUCCHINI BREAD PANCAKES

Steps:

• Have egg and milk at room temperature for optimum pancake fluffiness.
• Shred the zucchini on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded zucchini in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Set aside.
• Into a large mixing bowl, sift together the flour, sugar, baking powder, cinnamon, and nutmeg.
• In a small mixing bowl, whisk together the milk, egg, and vanilla. Then whisk in the butter.
• Pour the wet ingredients over the dry ingredients and stir together just until combined. Some lumps are fine. Don't overmix. Then gently fold in the zucchini.
• Let batter rest for five minutes before proceeding.
• Set a griddle or heavy, nonstick pan over medium heat. Coat lightly with safflower oil.
• When griddle is hot, scoop batter by the approximate 1/4-cupful onto the skillet, leaving plenty of room between pancakes. Cook until the edges of the underside are browned and the top is covered with bubbles that have begun to burst and stay hollow. Flip and cook until the underside is browned. Repeat with remaining batter.
• Pancakes are best served right as they come off the griddle, though you can keep them warm in a 200°F oven while you cook the rest if you insist.

SIMPLE ZUCCHINI PANCAKES

Steps:

• Mix all ingredients in a bowl thoroughly.
• Heat the oil in a frying pan and fry like you would any other pancake on both sides.
• Remove from pan to drain and serve with sour cream.

ZUCCHINI BREAD PANCAKES

Steps:

• Grate the zucchini. Then between a towel, squeeze out as much liquid as you can. Set aside.
• In a bowl combine the oats, flour, sugar, baking powder, baking soda, and cinnamon.
• In a separate bowl combine the yogurt, milk, eggs, vanilla and butter.
• Stir in the grated zucchini.
• Then add the wet ingredients to the dry. Combine.
• On a low to medium heat preheated griddle, scoop 1/4 cup of the batter for each pancake.
• Serve with syrup or a cinnamon/sugar mix.

LOW CARB ZUCCHINI PANCAKES

Steps:

• Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
• Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
• Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side.

BARB'S ZUCCHINI PANCAKES

Steps:

• Grate zucchini.
• Chop onion, add to zucchini.
• Add beaten eggs, Bisquick, parmesan cheese, garlic powder, salt and pepper; mix well.
• Fry as pancakes on hot greased griddle or skillet.
• Serve as a side dish.

ZUCCHINI PANCAKES

Steps:

• Cut the zucchini in half and grate one half thinly and the other half very thinly. If your child is a very picky eater you might want to grate the whole zucchini very thinly so that the zucchini will be very well hidden in the pancakes :-)
• Squeeze the zucchini with your hands to remove the extra water.
• Divide the egg whites from the yolks and place in separate bowls.
• Add a pinch of salt to the egg whites and whisk them with an electric beater up until forming firm peaks.
• In a third bowl mix the flour with the baking soda, baking powder and salt. Set apart
• In the yolks bowl add the milk; whisk very well.
• Slowly add the flour mix. whisk very well.
• Add the grated Asiago cheese and Parmesan cheese. mix.
• Add the grated zucchini. mix
• Slowly add the egg whites and slowly incorporate them to the mix.
• Grease a small size frying pan with some oil. Turn the heat on at low and place one ladle of zucchini mix in the center. Shake the pan to evenly distribute the pancake mix and form a circular shape.
• Cook for 2 minutes up until small bubbles will start forming on the pancake surface.
• Flip on the other side and cook for another minute.
• Keep cooking the pancakes. Serve warm or cold, they are both good!!