Savoury Egg Pancakes


Prep Time:

10 minutes

Bake Time:

15 Minutes


12 pancakes



These easy and satisfying savoury pancakes are quick to reheat in the toaster and are packed with protein, fibre and omega-3 fatty acids. Try it in a wrap or with a salad for a light lunch.


  • 2 cups (500 mL) grated zucchini (about 2 small)

  • 1 cup (250 mL) grated sweet potato (about 1 small)

  • 3/4 cup (180 mL) whole wheat flour

  • 6 eggs

  • 1/2 cup (125 mL) ground flax seeds

  • 1/2 cup (125 mL) rehydrated and finely chopped sundried tomatoes*

  • 2 cloves garlic, finely minced

  • 1 tsp. (5 mL) sea salt

  • 1/4 tsp. (1 mL) pepper


  1. Place all ingredients in a large bowl and stir to combine.

  2. Dollop 1/4 cup (60 mL) portions of mix onto a large parchment lined baking sheet and spread into 3-inch circles spaced 1-inch apart.

  3. Bake at 375 F for 15 minutes or until bottoms are light golden brown.

  4. Let cool completely and layer with wax paper in between each pancake; freeze in an airtight container for up to 2 weeks.

  5. Reheat pancakes in a toaster or microwave. Serve with fresh salsa, hot sauce, hummus or avocado slices.

Tip: You can also cook these savoury delights in a cast iron skillet. Just reduce the cooking time by five minutes and make sure you add a little oil to the skillet before pouring in the pancake mixture.

*How to rehydrate sundried tomatoes: Combine the 1/2 cup (125 mL) sundried tomatoes with 1-1/2 cups (375 mL) water. Soak for one to eight hours.

Nutritional analysis per pancake:

  • Protein: 6 g

  • Fat: 5 g

  • Carbohydrate: 12 g

  • Calories: 112

  • Fibre: 3 g

  • Sodium: 270 mg

Emily Arsenault