Light, fluffy, and sporting a healthy helping of veggies, these Zucchini Greek Yogurt Pancakes make an easy and delicious breakfast! Gluten-free thanks to the oats, they’ll keep you satisfied all morning with over 20g of protein!
I think my pancake flipping skills are improving… she says as she glances up from her keyboard just in time to see smoke rising from the skillet sitting on the stove. Apparently trying to write a blog post while you cook isn’t the best idea; but at least it makes for a good opening line!
I wasn’t kidding about the pancake skills, though. Long-time readers know that my ability to flip pancake has always left something to be desired, but save for that last straggler pancake (and maybe the second-to-last one that ended up a little ‘well done’ as well), I’d like to think that practice has made perfect pretty darn good…
Either that or I’ve managed to find a foolproof pancake recipe that basically makes itself. Let’s go with a little bit of both.
So these pancakes are a lightly adapted version of my much-loved Banana Oat Greek Yogurt Pancakes… except that I sacked the banana and tossed in some zucchini instead. I know, I know. Who are you and what have you done to the real Amanda… right?! It’s no secret that the real Amanda me and the squishy summer squash haven’t always been on the best of terms, but I’m a firm believer in second (or third, or fourth…) chances, and after being pleasantly surprised by how much I enjoyed these flourless chocolate zucchini muffins, I wanted to see how the squishy squash would behave in pancakes…
Okay, that’s only partially true. I was mostly just in dire need of a summery recipe so that I wouldn’t jump the gun and bust out the pumpkin way too early… and then have everyone tell me to slow down and stop wishing summer away.
Pft. I’m totally not wishing summer away. I’m simply wishing fall here — it’s not my fault the two have to be mutually exclusive. It’s just that the calm and quiet of fall suits my personality type way better, and while I don’t mind summer, I feel the most ‘alive’ in the autumn.
But I digress. Pancakes!
Zucchini pancakes. Or zucchini Greek yogurt pancakes if you really want to get specific.
This entire recipe (6 – 7 palm-sized pancakes) is a single serving and boasts a gorgeous 20g of protein at just under 300 calories — not a bad way to start the day! And to make things even better, you whip them up in your blender, meaning cleanup is minimal and you don’t have to worry about over-mixing a fussy batter and ending up with tough pancakes.
They’re light, they’re fluffy, they’re gluten-free, and they’re just plain delicious. So enjoy the tail-end of summer by starting your day with a tasty seasonal breakfast.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
Print
Zucchini Greek Yogurt Pancakes
- Total Time: 20 mins
- Yield: 1 serving, 6 large pancakes 1x
Ingredients
- 1/4 cup plain Greek yogurt
- 1/2 cup rolled oats*
- 1/2 tsp. baking powder
- 2 egg whites or 1 large egg
- 1/2 Tbsp. brown sugar
- 2 Tbsp. almond milk
- 1/2 tsp. vanilla extract
- 1/3 cup shredded zucchini, packed
Instructions
- Preheat a non-stick skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add all ingredients except for zucchini to a blender in the order listed and blend until oats are fully broken down and batter is smooth and frothy. Fold in shredded zucchini and allow batter to sit for a few minutes so that it thickens up.
- Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- Top with butter, syrup, berries, yogurt, cottage cheese, or your favourite toppings. Serve warm.
Notes
* Make sure to use certified gluten-free oats if you need these to be GF.
- Prep Time: 10 mins
- Cook Time: 10 mins
Looking for more Greek yogurt pancake recipes? Try one of these!
Chunky Monkey Greek Yogurt Pancakes
Banana Oat Greek Yogurt Pancakes
Apple Oat Greek Yogurt Pancakes
Pumpkin Spice Greek Yogurt Pancakes
Blueberry Banana Greek Yogurt Pancakes
I’m so glad you decided the wait for the pumpkin pancakes and post these beauties! Not that I don’t want your pumpkin pancakes but these look like a pretty fantastic way to round out summertime. And 20 grams of protein?! Could they be any more perfect?! The answer to that question is NO! 😉
Aww thanks, lady! I’m thinking maaaaybe some chocolate chips would make them a tad bit better. Didn’t wanna get too crazy, though 😉
The weather in Seattle and Portland was absolutely perfect, but once we came back to the heat and humidity of New York, I started wishing it was that brisk fall-like weather again.
Gah I wish I had some spare zucchini to make these before going back to college! I guess they’ll just have to wait until I come back home for break..
I still can’t believe it’s almost time to go back to school. Is it weird to admit that I kind of miss going back?
That’s what I love about Septemeber – the autumn foods are here but you still get a bit of the sunny summer weather. It’s a great month. Guess I better forget all about that though, now my year is literally upside down! It seems so strange that I am away to go into spring!
Also love the zucchini in here! I usually top my pancakes with butter, honey and berries 🙂
September is my favourite time of the year as well! And I wonder what it;s going to be like to have Christmas in the middle of summer… 😯
LOL. Favourite season.
Let’s discuss our favourite September topic and think again. PS- Do you use photoshop to ball room dance?
I use it to shine my slippers.
I for one appreciate the nod to summer with this recipe. It’s rather fitting since I shredded 20 cups (!!!) of zucchini last night and stuck it in the deep freezer so we could actually make these puppies when you’re in town.
Also I have a bunch of summer recipes still up my sleeve, which may or may not have something to do with skipping all of July. Actually the real truth is these are the foods I’m getting in my weekly CSA so I know they’re still in season, and I’m going to hold onto them as long as possible. Denial is my friend.
20 cups?!?! You could literally make 60 batches of pancakes with that amount. I’d be set for a year or two 😆
I always top pancakes with peanut butter. However, if I go to a diner and they have a specialty syrup like blueberry or elderberry I will most certainly use that. I love summer for the heat but fall for the flavors 🙂
Ohh berry infused syrups are amazing! I wonder if they’re easy to make yourself. Hmmm…
I’m not a real fan of pancakes, you’re not a huge fan of zucchini – let’s get together and you whip/blend up these pancakes for me because you make them look SO good ;).
Season-wise I can’t play favourites but these last days of summer – sun out but not too hot – are really really enjoyable. I agree it’s a pity summer and autumn are mutually exclusive.
It’s funny because I wouldn’t even say I’m crazy about pancakes either, but then I have them and wonder why I don’t make them more often…
THESE LOOK SO GOOD. I need to start using zucchini more I always see people using it in their oats but I like the idea of using it in pancakes too!
PS: do you use photoshop for your recipe graphics?
Not usually. I have Photoshop, but I normally do my editing in iPhoto because I get lazy.
Drooling…I always top my pancakes with some sort of nut butter and fruit! I love Indian Summers…does that count as a season? 😉 Your pancake pictures are always AMAZING! xoxo
YES! to Indian Summers. August and September are definitely the best months of the year.
can we change your name to run with spatula? cause these pancakes of yours are legit. Just saying
Eheheh. I’m actually pretty sure that name has already been taken 😛
Remind me already to buy zucchini! I would love to make these pancakes even though I hardly eat pancakes and I bet my son would love them.
This is me reminding you to buy some zucchini 😛
aaaaaaaaand now i know exactly what to do with the last zucchini in my fridge.
thank you for sharing!!!! 🙂
I hope you like them if you try them, Jordan!
Well, you know I can never eat enough zucchini. Love these! Now will you come make me a batch?
If you have coffee and AC, then yes
These pancakes look pretty prefect to me! I still cannot make pancakes without the smoke detector going off.
#storyofmylife 😡 But I actually found that it helps a lot if you turn down the heat a little when your pan has gotten hot enough.
Yum these look so yummy and fluffy! And I have all of the ingredients already! I think I know what breakfast is gonna be today! Although my pancake flipping skills are not fabulous either, haha
I hope you liked them if you tried them, Alex!