Gluten-Free Zucchini Pancakes

Name: Gluten-Free Zucchini Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 small or 8 medium pancakes
Ingredients: 1 1/2 cup 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 eggs; 1 cup full-fat canned coconut milk; 2 teaspoons pure vanilla extract; 2 tablespoons pure maple syrup; 1-1/2 cups shredded zucchini; Coconut oil or grapeseed oil for cooking

User Reviews

4.7

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 small or 8 medium pancakes
Calories
137 kcal
Course
Breakfast
Cuisine
American

Gluten-Free Zucchini Pancakes

Tyler Espinosa

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Zucchini season is always enhanced by zucchini pancakes! :) These gluten-free pancakes are loaded with fresh delicious flavor.

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Ingredients

Servings

1 1/2 cup 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 eggs
1 cup full-fat canned coconut milk
2 teaspoons pure vanilla extract
2 tablespoons pure maple syrup
1-1/2 cups shredded zucchini 1 medium zucchini
Coconut oil or grapeseed oil for cooking

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Instructions

Rinse and grate the zucchini squash.
In a large mixing bowl, whisk together the almond flour, oat flour, ground cinnamon, baking powder, and salt (dry ingredients).
In a separate bowl, whisk together the eggs, coconut milk, vanilla extract, and maple syrup (wet ingredients). Add in the shredded zucchini and stir well to combine.
Pour the wet ingredients into the mixing bowl with the dry ingredients and stir to combine.
Allow pancake batter to sit for 10 minutes before making pancakes.
In a large non-stick skillet, add enough coconut oil or grapeseed oil to generously coat the bottom (1 to 2 tablespoons), and heat to medium.
Measure out ¼ cup of batter and pour it on the hot skillet.
Allow pancakes to cook until several small bubbles rise to the surface and the sides firm up, about 2 minutes.
Carefully flip and cook an additional 1 to 2 minutes, or until pancakes are cooked through.
Repeat for the remaining batter, adding more oil as needed.
Serve with butter and pure maple syrup.