Healthy Zucchini Pancakes Recipe - Munchkin Time (2024)

FAQs

How to make homemade pancakes Paula Deen? ›

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and baking powder. Stir in the buttermilk, melted butter, eggs, and vanilla. Pour ¼ cup of pancake batter for each pancake onto the griddle. Cook until the edges start to set and the pancakes are golden-brown underneath.

Potato salad, fresh chopped greens, or pasta salad are all great matches for zucchini fritters. This pairing is perfect if you're looking for a light summer lunch.

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

A wide variety of vegetables, including bell peppers, asparagus, zucchini, and broccoli, can add important nutrients to a low carb diet.

Golden low-fat zucchini pancakes are made using harvest-fresh zucchini, onions and carrots seasoned to perfection with garlic, basil and salt for a delicious and healthy addition to any meal.

For each cup of chopped zucchini with skin, you will get 3.9 g total carbs, 2.7 g net carbs, 0.4 g fat, and 1.5 g protein, per the USDA. Plus, that same portion size offers an excellent source of vitamin C, with 22 milligrams (mg) per serving.

Gordon Ramsay's recipe

You will need 2 eggs, separated, 2 tbsp sugar, ½ tsp salt, 2 tsp baking powder, 60g vegetable oil, 300g buttermilk, 160g plain flour, and 1 tsp vanilla essence. Whisk the egg whites “*ntil foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites.

Add Dairy for Richness

If your pancake mix simply calls for water, substitute the same amount of milk and enjoy an airier texture. For guaranteed moisture and richness, add some melted butter to your batter. A few tablespoons of Greek yogurt or ricotta cheese will give your pancakes a richer flavor.

If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet. Getting the zucchini dry before preparing the batter so the binding agents can hold the fritter together. If you have a non-stick frying pan, opt for that as well.

Fritters are usually always fried in oil. So no matter what kind you make, like the ground chickpeas with whole wheat flour and spices, they are going to have bad saturated fats from oil. You want to lose weight? Cut out all oils, butter, margarine.

What are 3 random facts about pancakes? ›

Here are Ten Fun Facts about Pancakes:

It was invented in 1889 in St. Joseph, Missouri. ​It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand. ​The first pancake recipe appeared in an English cookbook in the fifteenth century.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.