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Healthy Zucchini/Courgette Pancakes

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

 These Healthy Zucchini/Courgette Pancakes are refined-sugar-free, dairy-free, can be wholewheat or gluten-free, and are full of fibre & protein! Easy to make, they’ll be ready in half an hour!

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

Happy Pancake Day! 

I woke up extra early this morning to make pancakes for breakfast. Deciding that they were very delicious, I took full advantage of the fact that today is dedicated to pancakes, and took the opportunity to make some more for dessert!

You won’t believe how many different types of pancakes there are from around the world! From thin French crêpes to thick & fluffy Scotch pancakes; savoury Chinese pancakes for duck and hoisin sauce, to Indonesian serabi (which sounds delicious) – there is such a huge variety. Despite having ‘traditional’ favourites for Pancake day, it’s always good to try something a little different. Perhaps some Healthy Zucchini/Courgette Pancakes?

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

Just like the varying cultures with types of pancakes, you may refer to this green vegetable in different ways. Until two years ago, I didn’t know what ‘Zucchini’ was, as in England we call it ‘Courgette’. So to avoid confusion, I’ve used both names for these pancakes.

It may seem odd to think of putting Courgette/Zucchini in sweet pancakes. But think of it like banana bread or carrot cake – or Zucchini bread, if you’ve ever tried that.

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

To make these Healthy Zucchini/Courgette Pancakes:

Along with a teaspoon of vanilla bean paste and some cinnamon, we’ll sweeten these pancakes with some unrefined muscovado sugar (or you can use maple syrup or honey).

I also used wholewheat self-raising flour, which contains more fibre than its unrefined counterpart. If you need these to be gluten free, use a gluten free self-raising flour instead.

Additionally, two eggs add protein and the courgette adds extra green-veggie nutrition & goodness!

No blender needed. Just mix it all up in a large jug. Heat a frying pan and drizzle a little oil to coat the bottom. Pour some batter into the pan, spread with the back of a fork, and leave to cook for 2 minutes. Flip over, cook for an extra minute, pop onto a plate.

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

Repeat for the other pancakes…

Et voila!

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

Now, this recipe makes 6 large, 1 cm-thick pancakes, which is enough for 2-3 people. For me, two of them was plenty for breakfast (also topped with some ice-cream!), and left me pleasantly full. Due to the fibre in these pancakes, they are quite filling. Therefore, if you are making these for yourself, I’d suggest halving the recipe!

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

Go and turn the hob to medium-high heat! Whip up a batch of these pancakes and you won’t regret it, promise!

Healthy Zucchini/Courgette Pancakes #healthy #glutenfree #refinedsugarfree #breakfast #pancakeday

Healthy Zucchini/Courgette Pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 pancakes

Serving Size: 2-3 pancakes

These Healthy Zucchini/Courgette Pancakes are refined-sugar-free, dairy-free, can be wholewheat or gluten-free, and are full of fibre & protein! Easy to make, they'll be ready in half an hour!


  • •210 g wholewheat self-raising flour (OR buckwheat OR gluten-free blend)
  • •30 g (2 tbsp) unrefined light muscovado sugar OR honey OR maple syrup
  • •1 tsp cinnamon
  • •1 tsp vanilla extract
  • •2 eggs
  • •150 ml milk (or dairy-free alternative)
  • •160 g grated zucchini/courgette (about 1/2 - 3/4 of a large zucchini/courgette)


  1. First, grate the courgette (zucchini) onto a plate or chopping board.
  2. Place a frying pan on the hob and turn the heat to medium-high. Drizzle a little oil (I used rapeseed oil) and spread around to coat the bottom of the pan.
  3. In a large jug, using a fork, combine the flour, sugar, cinnamon, vanilla extract, eggs and milk (or dairy-free alternative). Then add the grated zucchini/courgette and stir well, ensuring that you stir in any dry flour at the very bottom of the jug.
  4. Pour some batter into the heated pan, and spread into an even layer with a fork. (The amount of batter and thickness depends on how you'd like your pancakes - so it's up to you!) Cook this side of the pancake for 2-3 minutes, then use a pancake-flipper or spatula to turn over. Leave this side to cook for 1 minute, then transfer the pancake to a plate.
  5. Repeat for each pancake until all the batter is used up. Turn the hob off and remove pan from heat.
  6. Top pancakes with a dollop of ice-cream (such as healthy banana ice-cream!) or a drizzle of maple syrup. You could top with fruit such as blueberries or banana!
  7. ♦ This recipe makes 6 pancakes of about 15 cm diameter & 1 cm thickness. Serves 2-3 people (2 pancakes was plenty for me - 1/3 of the mixture - so if it's for one person, halve the recipe. Due to the amounts of egg, you can't really divide the recipe into 3).


  • Reply


    April 9, 2017

    Nice but I’m not sure I could eat a whole stack 🙂

    • Reply


      April 10, 2017

      Thanks! I’ll agree with you there – they are quite wholesome and filling! That’s why I suggested halving the recipe if you’re making it for one person – this recipe makes enough for 2 or 3 people (just refer to the recipe notes for more details)😉.

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