Go the savory route for your next breakfast with these crispy zucchini pancakes. Made from chickpea flour, shredded zucchini, and seasoned with onion, garlic, and garam masala, these fritter-like pancakes are light enough to enjoy a stack but filling enough to keep you satisfied until lunch. Serve with a drizzle of Sriracha or a dollop of vegan mayo for a more refreshing take.

Crispy Zucchini Pancakes [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 3 medium zucchini, shredded
  • 3/4 cup chickpea flour
  • Salt
  • Onion powder
  • Garlic powder
  • Garam masala
  • A small handful fresh herbs (cilantro or basil)
  • Dipping sauce of your choice
  • 2 tablespoons oil


  1. Mix shredded zucchini with salt. Mix in your chopped fresh herbs.
  2. Mix flour and powdered spices together. Mix dry ingredients with the vegetables and mix well. Let everything sit for a few minutes. The vegetables should release their water and be sufficient for creating a batter. Feel free to add tiny amounts of water.
  3. Heat up 1 tablespoon of oil in a skillet. Cook one pancake patty at a time. Cook each side for 5 minutes at low or med-low heat. Garnish with fresh herbs and serve with the dipping sauce of your choice.

Nutritional Information

Total Calories: 566 | Total Carbs: 52 g | Total Fat: 32 g | Total Protein: 21 g | Total Sodium: 81 g | Total Sugar: 13 g Calculation not including salt and seasonings added to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.