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 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!

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!

More Delicious Gluten-Free Pancake Recipes:

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: 8 small pancakes
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!

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.

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