4.9 from 24 votes
Coconut Flour Zucchini Pancakes
Grain-free zucchini pancakes made with coconut flour in a blender!
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
small pancakes
Calories:
77 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 egg large
- 2 Tbsp coconut oil melted
- 1 Tbsp pure maple syrup
- 3 Tbsp coconut flour
- 3 Tbsp tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 pinch salt sea salt
- 1/2 cup zucchini grated (about 1/2 a medium zucchini squash)
Instructions
- Add all ingredients except the grated zucchini to a blender and blend until smooth. Note: If you don’t own a blender or prefer using a mixing bowl, simply whisk the wet ingredients together in a mixing bowl before adding in the dry ingredients. Stir in the grated zucchini.
- Heat a large non-stick skillet or griddle to medium-low and add coconut oil to coat the surface. Measure out ¼ cup of batter and pour onto the hot surface. Allow pancakes to cook 4 to 6 minutes, or until the sides appear very firm and bubbles rise to the top. Carefully flip and continue cooking another 1 to 2 minutes, until cooked through.
- Serve pancakes with butter and pure maple syrup!
Cup of Yum
Nutrition Information
Serving
1of 8
Calories
77kcal
(4%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
5g
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8 small pancakes
Amount Per Serving
Calories 77
% Daily Value*
| Serving | 1of 8 | |
| Calories | 77kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.