Breakfast and brunch don’t always have to be defined by sweet dishes. These savory zucchini pancakes offer a hefty dose of vegetables, spices, and herbs that culminate in incredible flavor, texture, and aroma!
This gluten-free recipe avoids refined sugar, white flour, and butter and sticks to the binding powers of egg, brown rice flour, corn flour, and fresh zucchini. If you’re looking for a finger-lickin’ delicious breakfast that packs in the protein and the fiber, these zucchini pancakes are sure to put a smile on your face.
While these zucchini pancakes are legitimately scrumptious on their own, condiments certainly help their case. Pair them up with this creamy, decadent cauliflower ranch dip dressing for a more balanced bite, or a simple sour cream works by itself too.
Savory Zucchini Pancakes
- 1 cup grated zucchini
- 1 teaspoon freshly grated ginger
- ¼ teaspoon cayenne
- 2 teaspoons fresh thyme, roughly chopped
- ½ teaspoon cumin
- ¾ corn flour
- ¼ cup brown rice flour
- 1 egg, beaten
- Salt and pepper to taste
- ¾ cup water
- 3 tablespoons olive oil
- 1 tablespoon sesame seeds
From the Organic Authority Files
In a large bowl, combine the zucchini, ginger, cayenne, thyme, cumin, corn flour, brown rice flour, egg, and salt and pepper. Mix until evenly combined. Fold in the water and stir. The mixture should resemble a pancake batter. Add more water if necessary.
In a pan over medium heat, add the olive oil and a pinch of sesame seeds. Scoop the batter into the pan to form a few pancakes. Cook for a few minutes, until the bottom sides are golden brown and the tops of the zucchini pancakes begin to form bubbles. Flip over and cook the other sides for another few minutes. Serve with your condiment of choice.
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Zucchini and Corn Fritters Image from Shutterstock