Coconut Flour Zucchini Pancakes

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.

Grain-Free Coconut Flour Zucchini Pancakes - an easy paleo pancake recipe made in a blender! Fluffy, moist, delicious, healthy. | TheRoastedRoot.net #glutenfree

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.

Gluten-Free Coconut Flour Zucchini Pancakes - grain-free, refined sugar-free, healthy, fluffy, moist and delicious! An amazing paleo pancake recipe. | TheRoastedRoot.net

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!

Coconut Flour Zucchini Pancakes made grain-free, refined sugar-free and healthy. An easy paleo pancake recipe made in your blender | TheRoastedRoot.net

How To Make 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!

Gluten-Free Zucchini Pancakes made with Coconut Flour | TheRoastedRoot.net

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!

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 @TheRoastedRoot on Instagram!

Grain-Free Coconut Flour Zucchini Pancakes - an easy paleo pancake recipe made in a blender! Fluffy, moist, delicious, healthy. | TheRoastedRoot.net #glutenfree

Coconut Flour Zucchini Pancakes

Course: Breakfast
Cuisine: American
Keyword: almond flour pancakes, coconut flour, gluten free, grain free, low-carb, paleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2 people
Author: Julia

Grain-free zucchini pancakes made with coconut flour in a blender!

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Ingredients

Instructions

  1. 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.

  2. 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.

  3. Serve pancakes with butter and pure maple syrup!

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