Zucchini Pancakes

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

Zucchini Pancakes 470x449


  • 80 ml (⅓ cup) soy milk [or 2% milk]
  • 250 g (2 cups) zucchini, cut into large chunks
  • (¼ teaspoon) salt, optional
  • (3 large) egg [or egg substitute]
  • 60 ml (¼ cup) date syrup
  • (1 teaspoon) ground cinnamon
  • (¼ teaspoon) ground allspice
  • 180 g (1 ½ cups) whole wheat flour
  • (2 teaspoons) baking powder


  1. Place milk, zucchini, salt, egg, date syrup, cinnamon, and allspice into the Vitamix container and secure lid.
  2. Start the blender on its lowest speed, then quickly increase to Variable 5.
  3. Blend for 15-20 seconds, using the tamper to press ingredients toward the blades if necessary. Remove lid plug. Add flour and baking powder through lid plug opening. Secure lid plug. Blend for 5 to 10 seconds or until mixed.
  4. Pour ¼ cup (60 ml) batter onto hot, prepared griddle and cook thoroughly on each side.

Chef's Notes

  • If a less intensely colored green pancake is desired, zucchini may be peeled before using.
  • 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.