Zucchini Pancakes

These zucchini cakes are deliciously light and kid-friendly, too. You can put whatever type of cheese you like in them. I use feta, a nice complementary flavor with the zucchini. The original recipe comes from the HeartMath kitchen head chef, Lena’s mother. Serve them with sour cream, if you like.

8 small zucchini
5 eggs
bunch green onions, sliced
5 tablespoons feta, crumbled
2 tablespoons cornstarch
1 tablespoon flour
1 teaspoon sea salt
teaspoon granulated onion
6 tablespoons olive oil, for frying

  • Shred zucchini and place in bowl. Add remaining ingredients except for olive oil. Mix well.
  • Heat half the oil in frying pan until medium hot. Using a slotted spoon add a spoon of zucchini mixture into pan and pat down lightly to spread out. Cook until edges begin to puff and turn a light green, about 8 minutes or so depending on your heat. Flip pancake over and cook another 4 minutes or so and remove to drain on paper towels.
  • Continue to cook remaining batter in the same way, adding more oil to pan as needed.

Cooking time: 45 minutes

Serves: 6 to 8

Makes: 15, 3-4 inch patties

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Jin Karten
Past Member 10 months ago

i love with your job

Loveastrology Problem
Past Member about a year ago

superbly doneeeeeeeeeeeeeeeeeeeeeeeee

Muslim Astrowazifa
Muslim Astrowazifaabout a year ago

nice line

Mozer Matt
Mozer Mattabout a year ago

useful information

Marcas Tiny
Marcas Tinyabout a year ago


Dave Ryans
Dave Ryansabout a year ago

these are epic

Shamur Grey
Shamur Greyabout a year ago


Marc Pettis
Marc Pettisabout a year ago

superbly done

Anthony Bennet
Anthony Bennetabout a year ago

epic !

Minka D.
Minka Droolabout a year ago

super yummy