Zucchini and Avocado Pancakes
Zucchini and Avocado Pancakes
Ingredients
For the Pancakes
- 1 1/2 pounds zucchini, grated, squeezed dry
- 1 avocado, large, mashed
- 1 cup all-purpose flour
- 1 egg, large
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons vegetable oil, for frying
For Serving (Optional)
- 1/2 cup sour cream
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 5 min
- 2
In a medium bowl, mash the avocado with a fork until mostly smooth but still a little chunky.
⏱️ 2 min
- 3
In a large bowl, whisk together the egg, milk, mashed avocado, salt, and black pepper.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour and baking powder.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the squeezed zucchini and chopped chives.
⏱️ 4 min
- 6
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
⏱️ 2 min
- 7
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.
⏱️ 15 min
- 8
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.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Zucchini and Avocado Pancakes
Ingredients
For the Pancakes
- 1 1/2 pounds zucchini, grated, squeezed dry
- 1 avocado, large, mashed
- 1 cup all-purpose flour
- 1 egg, large
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons vegetable oil, for frying
For Serving (Optional)
- 1/2 cup sour cream
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
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.
⏱️ 5 min - 2
In a medium bowl, mash the avocado with a fork until mostly smooth but still a little chunky.
⏱️ 2 min - 3
In a large bowl, whisk together the egg, milk, mashed avocado, salt, and black pepper.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour and baking powder.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the squeezed zucchini and chopped chives.
⏱️ 4 min - 6
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.
⏱️ 2 min - 7
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.
⏱️ 15 min - 8
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.
⏱️ 3 min