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Zucchini Pancakes

Enjoy this healthy twist on a breakfast favorite. For a less intense color, peel zucchini before incorporating into batter.

Zucchini Pancakes 470x449


  • ⅓ cup (80 ml) almond milk, or whole milk
  • 1¼ (250 g) medium zucchini, peeled, halved
  • 2 large eggs, or 2 Tablespoon flax egg
  • ¼ teaspoon salt, optional
  • 3 Tablespoons (60 g) date syrup, or honey, or taste
  • 1 Tablespoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1½ cup (180 g) whole wheat flour
  • 2 teaspoons baking powder


  1. Place all ingredients except for flour and baking powder into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then increase to Variable 4. Blend for 5 seconds until ingredients are combined.
  3. Add the flour and baking powder to the Vitamix container with the wet ingredients, and secure the lid. Pulse 10-12 times on Variable 5 until ingredients are well incorporated.
  4. Pour batter onto a preheated and lightly greased skillet or griddle and cook until bubbles appear in center of pancakes, then flip and cook for another 2 minutes.

Chef's Notes

To make a flax "egg," simply combine your flax meal with water in a small container and stir to combine, and allow it to sit for 5 minutes before using.

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