This is my most requested recipe of all time. And I’m going to give it to you!!! I messed with it to make it even more healthy, by making a vegan version. I will provide the recipe both vegan and traditional. This page is for my traditional recipe that includes eggs and cheese. While the cheesy variety is great, the vegan version was equally yummy! So, for those of you avoiding dairy and/or eggs, check out this vegan version.
I devote a day, and often 2 or 3, to making these is huge batches. Why? Because I freeze them to serve at parties throughout the entire year. They are the first things snatched up at every party. They reheat awesome. I made them gluten free for the first time this year, and no one had a clue! I used a gluten free pancake/biscuit mix made by Arrowhead Mills. If you wish, use a regular pancake mix to make the same recipe.
If you have too much zucchini right now to deal with, simply shred it and freeze it in 2 cup increments. This is the most common amount used in recipes. If wish to make these with frozen zucchini, let the shredded zucchini thaw, drain and make like normal. We love using zucchini this way, and can throw it into other baked goods or sauces throughout the year. The size of the zucchini below is great for fresh grilling, sauces, or making chips.
When they get to be as big as the ones below, they’re best shredded. Be careful if you grow zucchini. They can go from normal to baseball bats in the matter of 2 days.
The recipe below makes about 16-20 pancakes. I times this at least by 4 when making them. Fresh ingredients is what makes this recipe. While dried herbs can be used, you will not obtain the best flavor by using them.
Traditional Recipe (non-vegan)
Ingredients: Single recipe makes 16-20 patties
- 2 cups shredded zucchini
- 1/3 cup of gluten free pancake/biscuit mix (you will need more as batter sits, up to double your starting amount if batter gets too runny-this depends on how watery your zucchini is)
- 1/2 cup of grated cheddar cheese (we use reduced fat Cabot, it’s lactose free)
- 2 tbsp grated onion
- 1/4 cup of fresh chopped basil, if you have only dried-use 1 tsp
- 2 tbsp fresh chopped dill
- 1 tbsp fresh chives or garlic chives
- 1/4 cup of banana peppers, chopped
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 egg
- 1/4 tsp pepper
- grapeseed or olive oil to pan fry (grapeseed oil has a higher smoke point so is better for this task)
Instructions:
- Mix all ingredients except oil into a large bowl
- Let mixture sit for about 5-10 minutes. The mixture will continue to produce more moisture as it sits throughout the cooking process. If too much is being created and your batter is too runny, simply add more pancake mix until desired consistency is reached.
- Heat pan or griddle to a temp where water beads up and forms a tight ball, add oil
- Place batter by 1/4 cup full. If making gluten free, make sure the bottom of the patty is fully cooked before flipping. This ensures that the pancake doesn’t fall apart. Flip and cook until lightly browned on both sides.
- Set cooked patties onto plates lined with paper towels to drain away excess oil
- Can be frozen in single layers on cookie sheets and packed away for a later time to enjoy
- To reheat: place on cookie sheet in single layer. This can be done straight from the freezer. Preheat oven to 350. Heat until fully warmed, about 15-20 minutes, depending if patties are frozen or not.
- Serve topped with capers, pesto, or the way we love them; popped straight into your mouth from the pan.
Nutritional Benefits:
- Zucchini: high in Vitamin C, which is a powerful antioxidant and anti-inflammatory that boosts immunity. Zucchini also contains Lutein and zeaxanthin, which help promote healthy eyesight. The almighty zuc is high in manganese, which helps in collagen production to repair damaged tissues in the body
- Gluten Free
- Good source of protein: needed to help repair and rebuild tissues
- 2 cups shredded zucchini
- ⅓ cup of gluten free pancake/biscuit mix (you will need more as batter sits, up to double your starting amount if batter gets too runny-this depends on how watery your zucchini is)
- ½ cup of grated cheddar cheese (we used reduced fat Cabot, it's lactose free)
- 2 tbsp grated onion
- ¼ cup of fresh chopped basil, if you have only dried-use 1 tsp
- 2 tbsp fresh chopped dill
- 1 tbsp fresh chives or garlic chives
- ¼ cup of banana peppers, chopped
- ½ tsp kosher salt
- ¼ tsp pepper
- 1-2 eggs (I use 6 eggs when making 4 times the recipe, or 3 when doubling)
- ¼ tsp pepper
- grapeseed or olive oil to pan fry (grapeseed oil has a higher smoke point so is better for this task)
- Mix all ingredients except oil into a large bowl
- Let mixture sit for about 5-10 minutes. The mixture will continue to produce more moisture as it sits throughout the cooking process. If too much is being created and your batter is too runny, simply add more pancake mix until desired consistency is reached.
- Heat pan or griddle to a temp where water beads up and forms a tight ball, add oil
- Place batter by ¼ cup full. If making gluten free, make sure the bottom of the patty is fully cooked before flipping. This ensures that the pancake doesn't fall apart. Flip and cook until lightly browned on both sides.
- Set cooked patties onto plates lined with paper towels to drain away excess oil
- Can be frozen in single layers on cookie sheets and packed away for a later time to enjoy
- To reheat: place on cookie sheet in single layer. This can be done straight from the freezer. Preheat oven to 350. Heat until fully warmed, about 15-20 minutes, depending if patties are frozen or not.
- Serve topped with capers, pesto, or the way we love them; popped straight into your mouth from the pan.
