Healthy Savory Zucchini Pancake Bake

It's easy to fall into a rut when it comes to breakfast: oats, eggs, pancakes, the usual. How about adding veggies to your breakfast? One of my favorite veggies is zucchini because it's so versatile. This healthy savory zucchini pancake bake is such a delicious change-up to your usual breakfast routine. Pancake mix is mixed with shredded zucchini, seasonings, and eggs and baked to perfection. Serve up a slice of this pancake bake alongside some eggs, sausage, bacon, or fruit for a well-rounded breakfast.

Course breakfast, lunch, main course

Keyword pancake bake, zucchini

Prep Time 10

Cook Time 45

Servings slices

Calories 195kcal

Author Steph

Equipment

mixing bowl
grater
pie plate, baking dish

Ingredients

2 cups zucchini shredded, all excess water wrung out; equivalent to 2 medium zucchini or 3 small zucchini
2 cups almond flour based pancake mix used: Simple Mills Almond Flour Pancake Bake
1 tsp baking powder
2 eggs
1/2 cup unsweetened almond milk
1 tsp kosher salt
1 tsp dried oregano
1 tsp onion powder
non-stick cooking spray

Instructions

Preheat the oven to 350F.
Trim the ends off the zucchini, and shred them using a grater. You will need to yield 2 cups of shredded zucchini.
Using a kitchen towel, wrap the shredded zucchini and wring out all excess moisture. Do not skip this step!
Add the zucchini to the mixing bowl, along with the pancake mix, baking powder, milk, eggs, salt, onion powder, and oregano.
Stir to combine thoroughly.
Spray a pie plate or baking dish with non-stick cooking spray, and pour the batter into an even layer.
Bake for 35-45 minutes or until the top of the pancake bake is golden, and the inside is set. Some moisture is normal, and due to the zucchini.
Allow to cool before cutting into 6 servings.

Nutrition