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Gluten-Free Zucchini Pancakes with Bacon and Eggs

zucchini pancakes are served on a black plate with crispy bacon and eggs.
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Equally satisfying as a filling breakfast, brunch, lunch or dinner, this is a universally delicious meal for any time of the day! Gluten-free zucchini pancakes (or call them courgette fritters if you like) are served with fried eggs and some crispy American-style streaky bacon! Make sure you leave the egg yolk soft, it will act as a sauce for the zucchini fritters!

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Bacon makes a rare appearance in our kitchen. And when it does, it is normally in a form of extra lean bacon medallions. It’s just the way we prefer our bacon. Not this time though! The American-style streaky bacon has entered our kitchen with a bang! Crispy and placed on top of the best zucchini fritters! One thing is for sure, bacon, zucchini and eggs are a threesome destined to last…

ingredinets for zucchini pancakes on a wooden board.

Frequently Asked Questions:

What Can I Replace Polenta/ Cornmeal With?

These zucchini fritters work perfectly fine with plain flour if you are not looking for a gluten-free dish. However, we tested this breakfast zucchini recipe with gluten-free flour as well as rye flour – the texture will be slightly different (somewhat less crispy on the edges and slightly less fluffy on the inside), but it works nonetheless.

Why Are My Zucchini Pancakes Not Crispy?

In short, they are not meant to be. This recipe is for zucchini pancakes (not rosti) and will have a softer fluffier texture. We think it works brilliantly with the streaky bacon that adds a crunchy texture to the dish! For a crispier option, have a look at our Courgette (Zucchini) Fritter Recipe.

Why Are My Pancakes Sticking to the Pan?

This could be due to a couple of things. First, we suggest using a non-stick pan to fry the pancakes in. Second, make sure the oil is hot and covers the whole base of the pan in a thin layer. Once you spooned the zucchini pancake mixture into the pan, leave them to fry for a couple of minutes without moving them – this way they will firm up and be a lot easier to flip. Furthermore, we suggest leaving enough space in between the pancakes so they have space to spread and fry, instead of stewing in their own steam. Follow these tips and you are sure to get the best results!zucchini pancakes are frying in a non-stick pan.


How to Make Zucchini (Courgette) Pancakes Without Flour?

In a large bowl, mix grated zucchini (courgette), parmesan, cornmeal, garlic, cumin, chilli powder and eggs. Season with salt and pepper. In this recipe, you don’t need to squeeze extra moisture out of the courgettes, as we are not aiming for crispy texture, but rather a soft and fluffy pancake. The texture will come from crispy bacon!

Heat a large non-stick frying pan (or two) with a drizzle of odourless oil. Once hot, add spoonfuls of courgette mixture leaving space in between for the pancakes to spread. Do not try and move the pancakes for the first couple of minutes. Fry for approx 2-3 minutes on each side.

Prepare the Breakfast Staples: Bacon and Eggs

Heat the grill to a high setting. Line a baking tray with foil (it avoids the mess and reflects the heat making the bacon cook quicker). We highly recommend Kirkland Signature Foil. Add the bacon and grill for 2-4 mins on each side.

In a separate pan fry the eggs, keeping the yolks soft – they will act as a sauce.

Serve the pancakes topped with a fried egg and a couple of rashers of crispy bacon!

Zucchini Pancakes with bacon and a fried egg on a teal coloured plate.

What Else To Serve Zucchini Pancakes With?

If bacon doesn’t float your boat, these veggie pancakes are amazing with some smoked salmon and a dollop of creme fraiche. And if you are vegetarian, try them with crispy tempeh or simply sauteed mushrooms!


For other recipes, centred around humble eggs, have a look at our ideas below:

zucchini pancakes are served on a black plate with crispy bacon and eggs.

Gluten-Free Zucchini Pancakes with Bacon and Eggs

Equally satisfying as a filling breakfast, brunch, lunch or dinner, this is a universally delicious meal for any time of the day! Gluten-free zucchini pancakes (or call them courgette fritters if you like) are served with fried eggs and some crispy American-style streaky bacon! Make sure you leave the egg yolk soft, it will act as a sauce for the pancakes!
5 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Brunch, Lunch
Cuisine American
Servings 2 portions
Calories 417 kcal

Ingredients
 
 

For Courgette Pancakes:

  • 1 green zucchini (courgette) coarsely grated
  • 1 clove of garlic minced
  • 2 eggs
  • 2 tbsp polenta or cornmeal
  • 25 g parmesan finely grated
  • 1/2 tsp cumin
  • 1/4 tsp chilli powder

Toppings:

  • 4 streaky bacon rashers
  • 2 eggs

Instructions
 

  • In a large bowl, mix grated zucchini, parmesan, cornmeal, garlic, cumin, chilli powder and eggs. Season with salt and pepper.
  • Heat a large non-stick frying pan (or two) with a drizzle of odourless oil. Once hot, add spoonfuls of zucchini mixture leaving space in between for the pancakes to spread. Do not try and move the pancakes for the first couple of minutes. Fry for approx 2-3 minutes on each side.
  • Heat the grill to a high setting. Line a baking tray with foil (it avoids the mess and reflects the heat making the bacon cook quicker). Add the bacon and grill for 2-4 mins on each side.
  • In a separate pan fry the eggs, keeping the yolks soft – they will act as a sauce.
  • Serve the zucchini pancakes topped with a fried egg and a couple of rashers of crispy bacon!

Notes

For pescatarian and vegetarian options, see section: “What Else to Serve Zucchini Pancakes With?” in the text above. 

Nutrition

Calories: 417kcalCarbohydrates: 13gProtein: 23gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 365mgSodium: 630mgPotassium: 509mgFiber: 1gSugar: 3gVitamin A: 887IUVitamin C: 18mgCalcium: 224mgIron: 3mg
Keyword Breakfast zucchini, courgette pancake recipe, courgette pancakes, Gluten-Free Breakfast, gluten-free zucchini pancakes, pancakes with bacon, zucchini breakfast ideas, zucchini pancake recipe, zucchini pancakes
Tried this recipe?Let us know how it was!

8 Replies to “Gluten-Free Zucchini Pancakes with Bacon and Eggs”

  1. 5 stars
    I hadn’t thought about using polenta in zucchini pancakes – like the sound of the seasoning, look forward to giving them a try!

    1. Thanks, Caroline! I really hope you like them! 🙂

  2. 5 stars
    This is just such a great brunch recipe! Absolutely delicious!

    1. Thanks, Beth! We think so too 🙂

  3. 5 stars
    What a special recipe! My mom gives me so much zucchini from the garden, and this tasty breakfast is the perfect way to use it and make my family happy. Thanks for another winner from Somebody Feed Seb!

    1. Thanks, Eliza, for such lovely feedback! 🙂

  4. 5 stars
    Love this creative gluten-free recipe! We had some asparagus that I cooked with it for additional greens. Such a yummy and satisfying breakfast!

    1. Thanks, MJ! I can imagine how nice these pancakes are with some buttered asparagus – must try it soon! 🙂

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