Zucchini Walnut Pancakes

It’s zucchini season.  And I am good with that. Looking for zucchini recipe inspirations? Check out my layered zucchini stacks, zucchini breakfast cakes, zucchini pasta, and zucchini ribbons recipes. All suitable for the low FODMAP diet.  Zucchini is a great source of potassium and Vitamin C. 1 cup of zucchini, sliced and cooked, has about 27 calories and 5 grams of carbs.

Today, I am sharing a recipe for zucchini walnut pancakes. These delicious pancakes can be eaten immediately or prepared in advance and frozen for later use. I actually like these slightly sweet veggie-infused pancakes for dessert!

Zucchini Walnut Pancakes

I mixed up some gluten free pancake mix (feel free to make a suitable recipe from scratch), with some grated zucchini, vanilla extract, cinnamon and some chopped walnuts too. Zucchini pancake mixture

Adding grated zucchini to recipes is my latest little trick to boost my veggie intake.

In fact, this was my dinner last night: whipped up scrambled eggs with add grated zucchini. I microwaved one egg and 3/4 cup of grated zucchini (took 90 seconds)…how about that for fast food?

I tossed this yummy mixture on top of a slice of toasted sourdough bread topped with a few thin slices of sharp cheddar cheese. Adding active sourdough culture to wheat tends to lower the fructan (FODMAP) content, so you might work with your dietitian and try to incorporate some sourdough white bread into your low FODMAP diet, if desired, when you go through your re-introduction phase.

zucchini scrambled eggs

Zucchini Walnut Pancakes


  • Makes 2-3 servings
  • 1 cup Gluten free pancake mixture (such as GF bisquick)
  • 1 egg
  • 1/2 cup lactose free milk
  • 1 teaspoon sugar
  • 1 cup grated zucchini
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 cup chopped walnuts


  1. Preheat medium non-stick skillet (lightly oiled) over medium heat.
  2. Blend ingredients together until smooth.
  3. Pour about 3 small to medium pancakes in skillet (should use about 1/2 of batter)
  4. Flip pancakes after about 1-2 minutes when edges begin to slightly firm up and lightly brown.
  5. Cook for another minute or until cooked through.
  6. Repeat with remaining batter.


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