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Coconut flour zucchini pancakes that are all-things fluffy, moist, and flavorful PLUS grain-free and healthy! This easy pancake recipe is made in a blender and makes for a delicious weekend breakfast or brunch.
Once upon a time, I made Gluten-Free Zucchini Pancakes.
…fell ass over tea kettle in love…
….and then never made them again.
The End.
But wait. This summer, it dawned on me a grain-free version of zucchini pancakes would be a smooth move, so I went ahead and whipped up a new recipe using coconut flour.
Coconut flour pancakes (and just pancakes in general) have been a big deal on this blog and in my family’s life for the better part of a decade. Adding zucchini and ground cinnamon for that comforting zucchini bread-like essence is one step above extraordinary.
Nut-free, dairy-free, grain-free, refined sugar-free, these pancakes are perfect for the carb-conscious individual, folks who eat grain-free, or anyone who just loves a stack of pancakes.
Let’s whip them up!
How To Make Coconut Flour Zucchini Pancakes:
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!
Can I Make Zucchini Pancakes with Almond Flour?
Yes, absolutely! But you’ll need to follow a different recipe, because coconut flour acts much differently than almond flour. Simply prepare a batch of my Almond Flour Pancakes and add ½ cup grated zucchini and 2 tsp ground cinnamon to it. Proceed as normal!
Recipe Adaptations:
- This recipe is designed to serve two people (or one very hungry individual). If you’re cooking for more than two, double or triple the batch!
- Toss in some fresh blueberries, chocolate chips, and/or walnuts for a real good time!
- Replace the tapioca flour with arrowroot flour.
- Replace avocado oil with coconut oil, almond oil, algae oil, or full-fat coconut milk.
You’re going to flip your lid over these pancakes!
More Delicious Gluten-Free Pancake Recipes:
- Lemon Coconut Flour Pancakes for One
- Paleo Sheet Pan Pancakes
- Paleo Apple Cinnamon Pancakes
- Paleo Carrot Cake Pancakes
- Chocolate Buckwheat Pancakes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Coconut Flour Zucchini Pancakes, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Coconut Flour Zucchini Pancakes
Ingredients
- 2 large eggs
- 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 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
These are amazing pancakes! Never tried coconut flour pancakes before, but they turned out well. The batter was thick but it worked well to hold the shredded zucchini. Definitely a keeper!
Thanks so much for sharing your experience, Suzy!! xo
I made these tonight. I had to substitute the maple syrup for yacon syrup but it turned out amazing! Great recipe and directions!
I love hearing that! Pancakes for dinner is the absolute best. Thrilled you enjoyed the recipe, Jason!
We (me and 5 year old daughter) love these and have made them many times. The batter is so thick though. Tried them in the blender today for the first time to see if that would help. But probably just stick to a bowl in the future as it’s just as easy to mix the zucchini in. Definitely a keeper recipe for me 🙂
I’m so happy you like them, Sarah! I’ll have to retest the recipe and see if any quantities need to be changed so that they’re less thick. xoxo
Maybe your milk some plant milk
Unfortunately didn’t work for me and my hubby… Looks like we prefer our courgettes savoury and without coconut flour…
These are hands down the best coconut flour pancakes I’ve ever had! I’ve tried some recipes that were downright inedible, but these cooked and flipped well and were delicious! I found that 6 minutes on the first side was perfect for the pan I was using, although I ended up with 5 pancakes instead of 8 so mine were on the larger side, maybe that would make a difference. I finished them all myself so I’d definitely need to increase the batch for a group. Thanks so much for this wonderful recipe! We’re getting tons of zucchini from the garden so I’m sure to be making these again soon!
Yaaaaaas Lindsay!! I’m so thrilled to hear you love them! I’m truly addicted to them myself! Thanks for the sweet note! xoxoxo
i still haven’t tried coconut flour, this would definitely be the perfect test since pancake are the ultimate grain carb bomb, love how you add cinnomon and zucchini and have been making these so long, thank you!