- Calories: 50
- Protein: 2 g
- Total Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Saturated Fat: 0 g
- Cholesterol: 15 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 1 g
- Total Sugar: 0 g
- Natural Sugar: 0 g
- Added Sugar: 0 g
- Sodium: 85 mg
I’m superfood-ifying one of our favorite breakfast foods—pancakes! These delicious garden flapjacks are packed with veggies, herbs and whole grains, and they’re perfect for a special brunch or a unique side at supper. Best part: you can use whatever aromatic herbs are growing in your garden or look appealing at the grocery store. And if you don’t have access to fresh herbs, use this guide to swap fresh for dried: 1 tablespoon fresh minced herbs = 1 teaspoon dried herbs. I personally love the combo of dill and parsley, but scallions and chives are a close second at my house (actually, so is cilantro). Make a batch and top ‘em with a squeeze of fresh lemon juice, creamy guacamole, or prepare my yogurt herb sauce for an extra special touch!
- Prep time
- Total Time
For the Pancakes
- • 4 medium zucchinis (about 2 pounds or 8 cups grated)
- • ¾ teaspoon kosher salt, divided, plus more for serving
- • ¼ cup finely chopped herbs of choice (I recommend dill, parsley and/or cilantro; chives and scallions work, too.)
- • 1 large egg, lightly beaten
- • 2 large egg whites, lightly beaten
- • 3 teaspoons onion powder
- • 1 teaspoon garlic powder
- • ¾ cup whole wheat flour*
- • ¼ teaspoon freshly ground black pepper
- • ½ teaspoon baking powder
- • 1 tablespoon ground flaxseeds, optional
- 1 to 2 tablespoons canola or grapeseed oil
For the Yogurt-Herb Sauce
- • ¾ cup low-fat Greek yogurt (thicker brands work best)
- • ¼ cup finely chopped herbs (I recommend dill, parsley or cilantro)
- • 1 to 2 teaspoons sriracha or any hot sauce of choice (omit if you don’t like heat)
- • 2 tablespoons lemon juice
- • ⅛ teaspoon kosher salt
- • Freshly ground pepper to taste
* May swap in oat flour, all-purpose flour or gluten-free all-purpose flour. This does not work with almond flour.
Preheat oven to 350°. Line a baking sheet with parchment paper or mist with oil spray and set aside.
To make the Pancakes: Remove the ends of the zucchinis and grate on the large hole of a box or cheese grater (no need to remove their skins). Alternatively, you can use a shredding blade on a food processor. Add zucchini shreds to a large bowl with ½ teaspoon kosher salt and give it a good stir. Set aside for 10 minutes, as this will help to draw out some of the water.
Wrap the zucchini in a clean towel, cheesecloth or layered batch of paper towels and squeeze out all the excess liquid. Add the drained zucchini pieces back into the original large bowl with ¼ teaspoon remaining salt, herbs, egg, egg whites, onion powder, garlic powder, flour, pepper, baking powder, and optional flaxseed. Mix well by mashing all the ingredients together until the batter is well-combined
In a large skillet, heat about 1½ teaspoons of oil over medium heat. Working in batches, drop ¼ cup mixture per pancake into the heated pan and slightly press down with a spatula to spread it out. Be sure to not overcrowd the pan. Cook the pancakes about 3 to 4 minutes on the first side (lightly sprinkle kosher salt over the tops before flipping), then flip and cook for an additional 2 to 3 minutes. Add additional oil to the pan between batches.
Place the finished pancakes on the prepared baking sheet and bake in the oven for 8 to 10 minutes until heated through and the centers are firm. Serve with Yogurt-Herb Sauce (recipe below) or with an optional squeeze of lemon juice.
To make the Yogurt-Herb Sauce: In a small bowl, mix all ingredients together until well incorporated. Serve a dollop on each pancake or on the side.
Note: These pancakes freeze beautifully. When you’re ready to eat, reheat frozen flapjacks in a preheated oven set at 350° on a parchment-lined (or oil sprayed) baking sheet to prevent sticking.
Nutrition provided per pancake; add 10 calories per tablespoon topping.
Try my Jumbo Oatmeal Pancake.