Summer Squash Pancakes



2-summer squash pancakes

(Image Source |AlbertCahalan)

Having pancakes for lunch might sound downright outrageous but this would be a great idea to use up the leftover pancakes from breakfast. And when they are made of assorted veggies and deliciously savory, then you really won’t mind having them for lunch!

Pancakes are known for their versatility. So with the right toppings and accompaniments, pancakes work as a quick fix for meals, especially if you are looking for something light and hearty. So why not begin your pancake venture during lunch time with summer squash pancakes. These pancakes made of zucchini, squash and carrots boast of a crunchy crust which contrasts pleasantly with the mushier interior.

The fresh herbs complement the rustic flavors of the veggies while the onion adds a hint of caramelized sweetness. So pair it up with avocado slices or top it up with beanless chili for a delicious lunch. You can also substitute these pancakes for breads and use them to make sandwiches. Soyou’re your creative bone and utilize the flexibility of the pancakes to the fullest.


Serves: 4-6

  • 1 small yellow squash, shredded
  • 1 small zucchini, shredded
  • ½ yellow onion, shredded
  • 1 small carrot, shredded
  • 2 garlic cloves, minced
  • 2 eggs
  • 1 cup almond flour
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 2 tbsp duck fat
  • Sea salt and freshly ground black pepper
  • Finely chopped green onions, to garnish


  • Dump all the shredded veggies into a bowl and crack the eggs on top.
  • Sprinkle the chopped herbs, salt and pepper along with the minced garlic and work them together with your hands to mix well.
  • Split the mixture into 6 equal portions and mold each of them into flat patties.
  • Heat the duck fat in a large skillet over moderately high heat until it melts and lay out the patties, few at a time.
  • Cook each side for 5 minutes or until they brown on either side.
  • Sprinkle the green onions on top and serve hot.