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Using a box grater or food processor, grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. This is crucial for crispy pancakes.

In a medium bowl, mash the avocado with a fork until mostly smooth but still a little chunky.

In a large bowl, whisk together the egg, milk, mashed avocado, salt, and black pepper.

In a separate medium bowl, whisk together the all-purpose flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the squeezed zucchini and chopped chives.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.

Drop spoonfuls (about 1/4 cup each) of the batter into the hot skillet, flattening slightly with the back of a spoon to form pancakes about 3-4 inches in diameter. Cook for 3-4 minutes per side, or until golden brown and cooked through. Add more oil as needed between batches.

Transfer cooked pancakes to a plate. Serve immediately with a dollop of sour cream and a squeeze of fresh lime juice, garnished with fresh cilantro if desired.


Using a box grater or food processor, grate the zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. This is crucial for crispy pancakes.

In a medium bowl, mash the avocado with a fork until mostly smooth but still a little chunky.

In a large bowl, whisk together the egg, milk, mashed avocado, salt, and black pepper.

In a separate medium bowl, whisk together the all-purpose flour and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the squeezed zucchini and chopped chives.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.

Drop spoonfuls (about 1/4 cup each) of the batter into the hot skillet, flattening slightly with the back of a spoon to form pancakes about 3-4 inches in diameter. Cook for 3-4 minutes per side, or until golden brown and cooked through. Add more oil as needed between batches.

Transfer cooked pancakes to a plate. Serve immediately with a dollop of sour cream and a squeeze of fresh lime juice, garnished with fresh cilantro if desired.
