Fluffy Schezwan Zucchini Pancakes | How To Make Vegetable Pancakes | Quick & Easy Pancake For Kids

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

Schezwan sauce

🥗Healthier: homemade chili paste

💰Cheaper: hot sauce

Homemade chili paste can be lower in sodium.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based binding agent.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cabbage

Cabbage can be a cost-effective substitute with a different texture.

Grate the zucchini and squeeze out excess moisture using a clean cloth.

In a bowl, combine grated zucchini, chopped green onions, minced ginger, and minced garlic.

Add all-purpose flour, baking powder, salt, black pepper, coriander, and cumin to the mixture.

In a separate bowl, beat the eggs and add them to the zucchini mixture.

Stir in the Schezwan sauce and mix until well combined.

Gradually add water until the batter reaches a thick but pourable consistency.

Heat oil in a non-stick skillet over medium heat until shimmering.

Spoon the batter onto the skillet, forming pancakes of desired size.

Cook until the edges are golden brown, about 3-4 minutes, then flip and cook the other side until golden.

Remove from skillet and drain on paper towels.

Garnish with chopped cilantro and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens