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Recipe: Baked Zucchini Pancakes

July 22, 2013 By Danielle 5 Comments

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Whether your little one is just starting to explore finger foods, or fully adept at feeding themselves, these zucchini pancakes are a perfect lunch, dinner or snack. Using minimal ingredients, you can have a healthy meal ready in no time at all.  Plus, they freeze wonderfully, allowing you to make a big batch and pull one out whenever need be.  And with summer in full bloom, zucchini’s are at their peak freshness, flavor, and price.  Just break into little pieces and watch as your baby or toddler delights with the explosion of flavors in their mouth.

Baked Zucchini Pancakes

9 months + up/Finger Foods

Makes 1 dozen 3″ pancakes.

  • 2 medium zucchini, grated on the large side of a box grater
  • 1/2 small red onion, grated
  • 2 eggs, lightly beaten
  • 1 teaspoon baking powder
  • 1/2 cup, plus optional 2 tablespoons, whole wheat or gluten-free flour blend
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup parmesan cheese

Preheat oven to 425 degrees.  Place grated zucchini in a strainer and press down firmly with a paper towel to remove as much excess moisture as possible.  Transfer to a medium bowl and immediately stir in the onion and eggs. Stir in the baking powder, 1/2 cup of flour, salt, pepper, and parmesan (if the batter seems too thin, add the remaining 2 tablespoons of flour).  Using your hands, create mixture into 3 inch sized circles and place on a greased baking sheet.  Bake for 30 minutes, flipping pancakes once halfway through.  Pancakes should be golden brown on on both sides when done.  * If they seem too moist in the middle, place back in the oven for a few more minutes – some zucchini are more moist than others and need extra time in the oven.

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5 Comments · Filed Under: 9-12 months + Up, First Finger Foods, Gluten-Free, Lunch & Dinner, Sides

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Comments

  1. kgaretano says

    July 26, 2013 at 10:18 am

    Yum!

    Reply
  2. jennifer says

    January 20, 2015 at 9:39 pm

    Wow, thank you so much for your recipes! Your brocco-cheddar bites were a hit and now I’m about to try these zucchini pancakes! In place of zucchini #2 I am using 1 red delicious apple (grated) and about 1/2 c chopped (from frozen) spinach. I hope it turns out well, it smells great baking as I type this! Hope my little one is as excited about them as I am! (I am also posting some of the recipes I have adapted from you, on my blog, littlesproutings.com!) Thank you for the inspiration and getting me back to loving to cook!

    Reply
    • Danielle says

      January 21, 2015 at 8:07 pm

      Thank you so much – your comment just made my day!! I hope you enjoy the pancakes and I love the changes you made to them. Sounds delicious!

      Reply
    • Danielle says

      January 21, 2015 at 8:11 pm

      p.s. Just checked out your site – it is fantastic!! Will def be reading more of it….

      Reply

Trackbacks

  1. A Day In The Life… | Feeding Audrey says:
    August 22, 2013 at 2:30 pm

    […] yogurt or cottage cheese with fruit, oatmeal, chia pudding or eggs.  Lunch may be a grain salad, zucchini pancakes, a veggie burger or rice with beans.  Dinner is often lean protein such as white meat chicken and […]

    Reply

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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