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Zucchini Pancakes

January 19, 2021 • 0 comments

Zucchini Pancakes
I have served this dish to company many many times with rave reviews. It’s full of flavor and is especially good in the summer time with fresh zucchini and basil.


  • (1 lb, grated) Zucchini, small
  • (1/4 cup, grated) Onions
  • (1 Tbsp, chopped) Basil, fresh
  • (2 tsp, chopped) Lemon zest
  • (1 tsp) Salt
  • (1/2 tsp, freshly ground) Black Pepper
  • (1/2 cup) Sprouted Whole Wheat Flour
  • (1 tsp) Baking Powder
  • (2 large, beaten) Soy-Free Eggs
  • (1/2 cup) Green Pastures Virgin Coconut Oil - 26 oz
  • (5 oz, very thinly sliced) Goat cheese
  • (1 cup) Marinara sauce
  • (1/4 cup, grated) Parmesan cheese


Preheat the oven to 200° F.

In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper. In a small bowl.

Combine the flour and baking powder.

Add the eggs and flour mixture to the vegetables and stir just until combined.

Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan.

Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake.

Top with another tablespoon of batter to enclose the cheese.

Cook until golden brown on the bottom side, about 1½ minutes.

Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet.

Keep warm in the oven while preparing the remaining pancakes.

Arrange the pancakes on a platter, drizzle with the marinara sauce, and serve immediately.

Source:  https://www.culturedfoodlife.c...

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