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Zucchini & Potato Egg Pancake

A delightful and healthy breakfast option featuring zucchini and potatoes in a fluffy pancake form, perfect for a quick morning meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Pancake Ingredients
  • 2 medium zucchinis, grated
  • 2 medium potatoes, peeled and grated
  • 3 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • Olive oil or butter for frying

Method
 

Preparation
  1. Wash and grate the zucchinis and potatoes. Squeeze out any excess moisture from the zucchini using a clean kitchen towel.
  2. In a large mixing bowl, whisk the eggs until well beaten. Add the grated zucchini and potatoes, then mix in the flour, baking powder, and season with salt and pepper. Stir until well combined.
  3. In a non-stick skillet, heat a tablespoon of olive oil or butter over medium heat.
Cooking
  1. Scoop about ¼ cup of the batter into the skillet for each pancake. Cook for about 3-4 minutes on one side, until golden brown.
  2. Carefully flip and cook for an additional 2-3 minutes on the other side.
Serving
  1. Transfer pancakes to a plate lined with paper towels and repeat until the batter is finished. Serve warm with your favorite toppings.

Notes

Grate zucchinis and potatoes finely for smoother batter. Avoid excess moisture to prevent soggy pancakes. Do not crowd the pan when cooking for even browning.