Gluten-Free Zucchini Pancakes
Looking for a delicious and healthy breakfast option that doesn’t compromise on flavor? These Gluten-Free Zucchini Pancakes are just what you need! Packed with nutrients, they are not only gluten-free but also incredibly moist and flavorful thanks to the fresh zucchini and a hint of cinnamon. They come together in no time and are perfect for a cozy morning meal or as a light snack throughout the day.
Why This Recipe is a Keeper
These Gluten-Free Zucchini Pancakes are a fantastic way to sneak more vegetables into your diet without sacrificing taste. The almond flour provides a nutty flavor and a great source of protein, while the oats or rice flour give a lovely texture. The pancakes are naturally sweetened with a touch of maple syrup, making them a wholesome choice for the whole family. Plus, you can customize the recipe to fit your dietary needs or preferences!
Ingredients at a Glance
- 1 1/2 cups almond flour
- 1/2 cup gluten-free oat flour or rice flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup full-fat canned coconut milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
- 1 1/2 cups shredded zucchini (from 1 medium zucchini)
- Coconut oil or grapeseed oil for cooking
Recommended Tools
- Mixing Bowls: For combining dry and wet ingredients.
- Whisk: To ensure your batter is smooth and well-mixed.
- Grater: For shredding zucchini easily.
- Non-stick skillet or griddle: For cooking the pancakes to perfection.
- Spatula: To flip your pancakes without any mess.
Gluten-Free Zucchini Pancakes, Made Easy
Step 1: Prepare the Zucchini
Start by washing your zucchini thoroughly. Cut off the ends and use a box grater or food processor to shred it finely. Place the shredded zucchini on a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This step is crucial, as it prevents your pancakes from becoming soggy.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, gluten-free oat flour or rice flour, ground cinnamon, baking powder, and salt. Whisk them together until they are well blended.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and maple syrup until smooth.
Step 4: Bring it All Together
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix! Now, fold in the shredded zucchini until evenly distributed throughout the batter.
Step 5: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or grapeseed oil to coat the surface. Once the oil is hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles start to form on the surface. Flip the pancake and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter, adding more oil as needed.
Step 6: Serve and Enjoy
Serve your Gluten-Free Zucchini Pancakes warm, topped with your favorite toppings such as fresh fruit, additional maple syrup, or a dollop of yogurt.
Variations for Dietary Needs
- Nut-Free: Substitute almond flour with sunflower seed flour for a nut-free option.
- Dairy-Free: Ensure that the coconut milk is used as it is naturally dairy-free.
- Lower Sugar: Reduce the maple syrup or omit it entirely for a lower sugar version.
- Add-ins: Consider adding blueberries, chocolate chips, or nuts to the batter for extra flavor and texture.
What Not to Do
When making these Gluten-Free Zucchini Pancakes, avoid the following common pitfalls:
- Do not skip squeezing the moisture out of the zucchini – this is essential for the right texture.
- Do not overmix the batter, as this can lead to dense pancakes.
- Do not cook on too high heat; otherwise, the pancakes may burn on the outside while remaining raw inside.
- Do not leave out the baking powder; it’s what gives the pancakes their fluffiness!
Freezer-Friendly Notes
These Gluten-Free Zucchini Pancakes are freezer-friendly! Once cooled, stack them between parchment paper in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through. This makes breakfast a breeze any day of the week!
FAQ
Can I use regular flour instead of gluten-free flour?
For this recipe, using regular all-purpose flour will not be suitable if you need gluten-free options. Stick to gluten-free flours for the best results.
How do I make these pancakes dairy-free?
This recipe is already dairy-free by using coconut milk. You can also substitute with almond milk or any other plant-based milk if you prefer.
Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before cooking in the morning.
What toppings do you recommend for these pancakes?
Top these Gluten-Free Zucchini Pancakes with fresh fruit, nut butter, yogurt, or a drizzle of maple syrup for a delightful breakfast experience!
That’s a Wrap
These Gluten-Free Zucchini Pancakes are not just a delicious breakfast option; they’re also a fantastic way to incorporate more veggies into your diet. With easy-to-find ingredients and simple preparation steps, you’ll be enjoying these fluffy pancakes in no time. Whether you serve them up for a leisurely brunch or quick weekday breakfast, you’re bound to love the flavor and texture. So grab your griddle and get ready to whip up a batch of these delightful pancakes that everyone will love!
Gluten-Free Zucchini Pancakes
Ingredients
Equipment
Method
- Start by washing your zucchini thoroughly. Cut off the ends and use a box grater or food processor to shred it finely. Place the shredded zucchini on a clean kitchen towel or cheesecloth and squeeze out the excess moisture.
- In a large mixing bowl, combine the almond flour, gluten-free oat flour or rice flour, ground cinnamon, baking powder, and salt. Whisk them together until they are well blended.
- In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and maple syrup until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Now, fold in the shredded zucchini until evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or grapeseed oil to coat the surface. Once the oil is hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes, or until bubbles start to form on the surface. Flip the pancake and cook for another 2-3 minutes until golden brown.
- Serve your Gluten-Free Zucchini Pancakes warm, topped with your favorite toppings such as fresh fruit, additional maple syrup, or a dollop of yogurt.
Notes
- Ensure to squeeze out the moisture from the zucchini to avoid soggy pancakes.
- These pancakes can be made ahead of time; prepare the batter the night before.
- Store leftover pancakes in the freezer for up to 2 months; reheat in a toaster or microwave.
