Zucchini Broccoli Pancakes

Updated: Aug 6, 2019

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Ingredients (2 serves)

  • 2 cups shredded zucchini 

  • 3 eggs

  • 1 cup steamed and pureed broccoli 

  • 1 tbsp coconut flour

  • 1/2 tsp salt

  • Coconut oil for frying

Toppings: Vegetables if desired or beetroot hummus 


  1. Steam broccoli until well cooked and then puree in a food processor or blender.

  2. Shred the zucchini and set it on paper towels to soak up excess moisture.

  3. Beat the eggs in a large bowl. Sift the coconut flour into the egg mixture, making sure the mixture doesn’t have clumps. Add the broccoli, zucchini, salt and pepper and stir to incorporate.

  4. Add the oil to a large skillet and heat until hot but not smoking. Add spoonfuls of batter to the pan to form small pancakes. Sprinkle salt on top of pancakes if desired. Flip pancakes when the edges begin to turn golden.

  5. Pancakes can be topped with additional vegetables or hummus if desired. Serve warm.

** If you are a male or a very physically active female then please add 1-2 pieces of toast.

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