Recipe description
June 29, 2026
Zucchini pancakes
Gentle, fiber-rich zucchini pancakes to support daily digestion.
82%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, sulfites, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from zucchini and vegetables.
- Includes colorful plant foods that support dietary diversity.
- Simple, fiber-forward recipe with a gentle batter for everyday digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
1
piece
Egg
1
piece
Flour
0.5
cup
Milk, lactose free
0.5
cup
Salt
0.25
teaspoon
Pepper
1
pinch
Oil, olive
2
tablespoon
Instructions
1
Grate the zucchini and place it in a bowl.
2
Add the egg, lactose-free milk, flour, salt, and a pinch of pepper to the bowl.
3
Mix the ingredients together until well combined.
4
Heat one tablespoon of olive oil in a skillet over medium heat.
5
Pour small portions of the batter into the skillet to form pancakes.
6
Cook each pancake for 3-4 minutes on each side or until golden brown.
7
Repeat with remaining oil and batter, serving pancakes warm.
More Recipes For Your Gut
Nutrition
210 kcal
Calories
9 g
Protein
28 g
Carbohydrates
4 g
Fiber
4 g
Sugar
9 g
Fat
2 g
Saturated fat
0.6 g
Salt
FAQ
Are zucchini pancakes vegan?
They can be vegan; check the ingredients and substitute eggs with a flax or chia egg or plant-based milk if needed.
What are the main ingredients I should expect?
Grated zucchini plus a binder (flour, oats, or mashed beans) and seasonings; eggs or substitutes may be used.
How do I prevent sticking and make them crispy?
Use a nonstick skillet with a bit of oil, preheat well, pat the zucchini dry, and don’t overcrowd the pan.
Can I make this gluten-free?
Yes, use gluten-free flour or oats; check product labels.
How should I store leftovers and reheat?
Refrigerate within two hours after cooking; store 3–4 days; reheat in a skillet or oven.
How should I serve them?
Serve with a side of seasonal vegetables; optional dairy-free yogurt or sauce.
What are the health benefits of this recipe?
Provides fiber from zucchini and plant-based ingredients; polyphenols from produce add flavor and color; in a varied diet it can support diverse gut microbes.
Can I freeze these pancakes?
Yes, freeze cooked pancakes in an airtight container for 1–2 months; reheat in a skillet or toaster.
How can I tweak flavor or texture?
Add herbs, garlic, lemon zest, or spices; adjust moisture by draining the zucchini or adding a little more binder.
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