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Zucchini Pancakes

These whole grain pancakes are full of nutrition and flavor! Use up some garden fresh zucchini and your family will gobble these up!

Yield: 12 pancakes 1x
Prep: 10 minutesCook: 5 minutesTotal: 15 minutes


  • 1 1/2 cups whole grain pancake mix (like Arrowhead Mills Multigrain)
  • 1 tablespoon cinnamon
  • 1 cup plus 2 tablespoons milk
  • 1 cup finely shredded zucchini
  • 1 teaspoon vanilla
  • 1 egg
  • 2 tablespoons oil (I used coconut oil)

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  1. Heat a pan over medium-low heat. Grease with cooking spray (I used coconut oil).
  2. Stir together all ingredients in a medium to large-sized bowl just until combined and lumps disappear.
  3. Scoop about 1/4 cup batter per pancake. Cook on one side until bubbles begin to form around the edges (about 2 minutes). Flip and cook on the other side for about a minute or two more, until cooked through.
  4. Serve with real butter and real maple syrup.


Freezer Meal Instructions:

To Freeze:
Cook pancakes according to recipe instructions. Place pancakes on cooking sheet in a single layer to freeze them. When solid, you can transfer to pancakes to a freezer safe bag or container. Freeze for up to 3 months.

To Prepare:
Pull out as many pancakes as you need. Thaw in refrigerator overnight or warm in microwave for a brief time.

© Author: Rachel Tiemeyer
Cuisine: American Method: Stove top