Zucchini Dinner Pancakes

Zucchini Dinner Pancakes Free Spirited Sisters

These are a hit in our house and a regular go-to when I’m not too sure what to cook for dinner. They got the nickname ‘dinner pancakes’ to differentiate them from ‘normal’ pancakes (although they are pretty much the same recipe just with some added veggies!). The zucchini part has been added to the name of the recipe so WE all know what it’s called, but I know for one of my kids, it would totally put them off associating pancakes with veggies.. hence the name dinner pancakes. Whatever works right?!

Zucchini Dinner Pancakes

Course Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Katie Dow


  • 2 cups wholemeal self-raising flour
  • 2 large eggs free range
  • 2 1/2 cups milk of choice (i use rice milk)
  • 1/2 large zucchini finely grated
  • 2 Tbsp coconut oil for frying


  1. Place flour in a large bowl or pouring jug and make a well in the centre.

  2. Add the eggs and one cup of the milk and lightly whisk to break up the yolk. Then stir the milk/eggs through the flour.

  3. Add the remaining milk and zucchini and stir through until smooth.

  4. Heat oil in frypan and ladle or pour pancake mixture in to make a large pancake. I often have a couple of frypans on the go to make the process a bit quicker!

  5. Serve pancakes with a drizzle of maple syrup and some almond butter.

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