Savory Zucchini Pancakes

These are a summer staple at my house – and have been since I was a kid.
 

This recipe comes from my mom’s kitchen and makes a savory breakfast served with eggs, or a delicious lunch or dinner too!

Savory Zucchini Pancakes – Mom

Ingredients 

• 1/3 C white whole wheat flour
• 1/2 tsp. baking powder
• pinch of salt
• 1 tsp. olive oil
• 1/4 C grated Parmesan cheese
• 1/8 tsp. pepper
• 2 eggs, lightly beaten
• 2 C shredded zucchini

Directions

Stir together 1/3 C white whole wheat flour, 1/2 tsp. baking powder and a pinch of salt.  Add in 1 tsp. olive oil, 1/4 C Parmesan cheese, and 1/8 tsp. pepper. 

Mix in the eggs – stirring until just moist.  Fold in zucchini. 

Pour 1/4 C batter onto a hot griddle for each pancake.   Alternatively, as my mom did here, you may use a skillet.  If you normally oil your griddle or skillet, do so before adding your pancakes. 

Cook 2-3 minutes on one side, until brown.  Then, flip. 

Continue cooking 2-3 more minutes, until browned. 

Serve warm. 

Enjoy!

{Thanks, Mom, for your photos!!  It’s perfect to have this recipe straight from your kitchen!!}