Zucchini Pancakes

This is possibly one of the easiest, tastiest, quickest recipes I've ever made.

I prefer to eat this at dinner instead of at breakfast, either 1 pancake as a side or 2 pancakes for a full meal. The zucchini taste isn't too strong, so you can serve this to non-zucchini lovers and they'll never know what the secret ingredient is. This recipe is also chock full of turmeric, which has a wide range of health benefits. I love adding turmeric to everything because it's known for its powerful healing and anti-inflammatory properties.

Zucchini Pancakes

Yields 2 small pancakes


  • 1 medium zucchini
  • 1/3 cup quinoa flour
  • 1/4-1/2 tsp sea salt
  • 1/2-1 tsp cumin
  • 1/2-1 tsp turmeric
  • 1/2-1 tsp curry powder
  • 1/2-1 tsp chili powder


  1. Wash and peel zucchini, chop into smaller pieces, put into food processor and blend
  2. Add remaining ingredients to food processor and blend
  3. Spice measurements are up to you...start with 1/2 tsp and add more to taste. I like mine with a lot of spice so measurements were closer to 1 tsp.
  4. Heat a small pan over medium heat
  5. Add butter or oil to the pan to prevent batter from sticking (I used raw butter)
  6. Pour half the batter into the pan and cook for about 2-4 minutes then flip. Repeat on other side.
  7. Remove the first pancake then repeat previous step for the second pancake.
  8. Serve hot