“Zucchini” Pancakes

Zucchini Pancakes


  • 1 1/2 c Flour
  • 2 tsp Sugar
  • 2 tsp Baking Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 1/2 c Butter Milk (if you don’t have butter milk, add 1 1/2 tbsp vinegar to normal milk – I use apple cider vinegar)
  • 2 Eggs – lightly beaten
  • 1 stick (113g) Butter – melted 
  • About 150g grated veggies – I use grated zucchini, carrot, blitzed onion and mushrooms, what ever is left in the fridge looking a bit soggy.  If I have too much left, I freeze ready for the next batch of pancakes.   

Mix all the dry ingredients together in a big bowl.  Squeeze the liquid out of the vegetables.combine the buttermilk, eggs and melted butter and add to the dry ingredients to make a pancake batter.  Add veggies to the batter.  Fry the pancakes like you would any other pancake batter on a medium heat.  We sometimes add sliced avocado or poached eggs.  The kids like theirs with ketchup.  Eliot and I mix Sriracha with whole egg mayo as our sauce of choice.      

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