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Gluten-Free Zucchini Pancakes

These Gluten-Free Zucchini Pancakes are a delicious, healthy breakfast packed with flavor and nutrients!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1.5 cups almond flour
  • 0.5 cup gluten-free oat flour or rice flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cup full-fat canned coconut milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 1.5 cups shredded zucchini (from 1 medium zucchini)
  • Coconut oil or grapeseed oil for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Grater
  • Non-stick skillet or griddle
  • Spatula

Method
 

Instructions:
  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and maple syrup until smooth.
  4. 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.
  5. 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.
  6. 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.