Zucchini Pancakes (Gluten-Free)

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Zucchini Pancakes

These pancakes are great for breakfast or brunch and can be served with different sauces, such as sour cream, ketchup, Japanese otafuku (tonkatsu) sauce, thousand island or ranch dressing, sweet chili sauce, etc. Be creative! If you are worried about your blood sugar levels, please omit the corn. This recipe makes two large pancakes but you can also make smaller pancakes and serve them as a side dish.


2 cups zucchini, shredded and squeezed
1/4 cup fresh or frozen corn kernels (optional)
1 egg
6 TbspĀ  gluten-free flour
1 1/2 tsp sugar
1 tsp baking powder
1/4 tsp salt
Black pepper to taste
1 Tbsp fresh herbs of your choice (optional) (I used basil and dill.)
1 Tbsp olive oil for cooking


  1. Mix all the ingredients in a bowl.
  2. Heat oil in a frying pan.
  3. Pour a half of the batter onto the pan and cook under medium heat for a few minutes until browned.
  4. Flip over and cook the other side as well.
  5. Transfer the pancake to a place and keep it warm with a cover.
  6. Cook the other pancake.
  7. Infuse love and serve with your favorite sauce!

Servings: 2