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Zucchini Pancakes

Had a whole load of zucchinis from @magicorganicsco land on my doorstep so I had to figure out what to do. I am SO bored with stir-fried watery zucchini because ... bleh.

So I tweaked the recipe from @theconsciousplantkitchen a bit to make zucchini pancakes and went from there. I used a non-stock pan from JHC so we didn't need to use oil at home and it came out great. Also meant I felt less bad about finishing everything :)


  • 2 large zucchinis, grated

  • 2/3 cup oat flour

  • 1/4 tsp baking powder

  • 1/2 cup plant milk

  • 3+ tbsp nutritional yeast

  • 1/2 tsp basil, dried

  • 1/2 tsp parsley, dried or double for fresh

  • 1/2 tsp thyme

  • 1/4 tsp chili powder

  • 2 stems spring onion

  • Salt

  • Pepper

  • Olive oil - optional


  • 1 tbsp Dijon mustard

  • 1 tbsp tahini

  • 1 tbsp olive oil

  • 2 tbsp hot water


  1. Mix grated zucchini with 1 tsp salt

  2. Leave over a colander for 15-20 mins with a bowl underneath to catch the water

  3. Squeeze all remaining water out

  4. In a bowl, mix the flour, baking powder, nutritional yeast, salt, pepper, herbs, spring onion together

  5. Stir in plant milk until everything is well incorporated

  6. Mix in the grated zucchini

  7. On a pan with or without olive oil on medium heat, make small pancake sized rounds

  8. Cook for 3-4 mins, then flip and cook for 2 mins on other side

  9. Serve with sauce


  • Mix tahini and hot water so that it forms a thick paste

  • Mix in mustard and olive oil


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