Dairy-Free Zucchini Pancakes

Turn your surplus zucchini into a deliciously wholesome breakfast or snack with these Dairy-Free Zucchini Pancakes! Made with nutrient-packed oat flour and seasoned with a blend of garlic and onion powders, these pancakes are light, fluffy, and completely free of dairy—perfect for those with dietary restrictions. The addition of grated zucchini keeps them moist and flavorful, while a splash of almond milk ensures a tender texture. With just 15 minutes of prep time, these golden beauties come together quickly and are cooked to perfection in olive oil for a crisp exterior. Serve them warm with your favorite plant-based toppings like dairy-free yogurt, fresh herbs, or a zesty squeeze of lemon for a mouthwatering gluten-free, dairy-free treat that’s as versatile as it is satisfying. Perfect for brunch, light lunches, or even a savory snack, these zucchini pancakes will have you coming back for more!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 2 large Eggs
• 1 cup Oat flour (certified gluten-free if needed)
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 0.25 cup Unsweetened almond milk (or any dairy-free milk)
• 2 tablespoons Olive oil (for cooking)

Directions

Step 1

Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

Step 2

In a large mixing bowl, whisk together the eggs and dairy-free milk until combined.

Step 3

Add the oat flour, garlic powder, onion powder, baking powder, sea salt, and black pepper to the egg mixture. Stir until the batter is smooth and thick.

Step 4

Fold in the grated zucchini, mixing gently until evenly incorporated.

Step 5

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 6

Scoop about 1/4 cup of batter into the skillet for each pancake, flattening slightly with the back of a spoon to shape them into circles.

Step 7

Cook the pancakes for 3 to 4 minutes on each side, or until golden brown and cooked through. Adjust the heat as needed to avoid burning.

Step 8

Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding more olive oil to the skillet if necessary.

Step 9

Serve the Dairy-Free Zucchini Pancakes warm with your choice of toppings, such as a dairy-free yogurt, fresh herbs, or a squeeze of lemon.

Nutrition Facts

Serving size	(709.4g)

Amount per serving	% Daily Value*
Calories	1008.6

Total Fat 46.7g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 372mg	0%
Sodium 5530.7mg	0%
Total Carbohydrate 114.2g	0%
Dietary Fiber 16.6g	0%
Total Sugars 29.0g
Protein 37.4g	0%

Vitamin D 107IU	0%
Calcium 301.6mg	0%
Iron 9.0mg	0%
Potassium 1574.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 14.6%

Carbs: 44.5%