Zucchini Pancake Tacos

Discover a delicious twist on traditional tacos with Zesty Zucchini Pancake Tacos! This innovative recipe combines the light texture of pancakes with nutrient-packed zucchini, making it a healthy choice for any meal. Perfect for brunch or dinner, these taco-style pancakes can be filled with a variety of toppings. Learn about the health benefits of zucchini and get easy step-by-step instructions to create this mouthwatering dish that the whole family will love. Enjoy a flavorful and creative dining experience!

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Ingredients

2 medium zucchinis, grated

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 large egg

1/2 cup milk (or substitute with almond milk)

1/4 cup chopped fresh parsley

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup shredded lettuce (Romaine or Iceberg)

1/2 cup Greek yogurt or sour cream

Lime wedges, for serving

Instructions

Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This will help the pancakes hold their shape.

Make the Batter: In a large mixing bowl, combine the flour, baking powder, baking soda, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.

Combine Wet Ingredients: In another bowl, whisk together the egg, milk, and chopped parsley. Add the drained zucchini to this mixture and stir until well combined.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. The batter should be thick but pourable. If it's too thick, you can add a bit more milk.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little olive oil. Pour a scoop (about 1/4 cup) of batter onto the skillet for each pancake. Cook for about 3-4 minutes on one side, until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown. Transfer to a plate and keep warm. Repeat with the remaining batter.

Assemble the Tacos: Once all the pancakes are cooked, take one pancake and layer it with shredded lettuce, halved cherry tomatoes, and avocado slices. Top with a dollop of Greek yogurt or sour cream.

Serve: Garnish with lime wedges on the side for an extra zing. Serve immediately while the pancakes are warm and enjoy the fusion of flavors!

Prep Time, Total Time, Servings: 20 minutes | 35 minutes | 4 servings