Gluten-free zucchini pancakes made with almond flour and oat flour are moist, fluffy, and an amazing way to start the day. Make them this weekend!
What would you do if you had to choose one pancake to eat for the rest of your life? Would you select banana pancakes hands down? Swanky cinnamon swirl pancakes? The easy peasy grain-free skillet pancake (cherry compote and all)? Regular ol’ almond flour pancakes to top with everything under the sun? Or the timeless classic Mickey Mouse chocolate chip flapjack? Please don’t tell me you’d choose a savory pancake, cause that’s just gaaahbage.
But seriously, which would you choose?
I know, it’s just so much pressure.
These are the types of questions that keep me up at night.
That, and when are Tay Sway and Calivin H going to break up?
For me, choosing a favorite pancake would be like choosing a favorite sibling (I’ve got three). They all have such different personalities and hold a special nook in my heart. I know which one to go to when plagued with heartache, which one to take on a booze cruise (and by, “booze cruise,” I mean walking while drinking, because that’s basically my 4th favorite activity, you should try it sometime), which one to consult if I’m trying to build a table out of copper and stainless steel.
Le sigh. Le pancake.
I’d be hard-pressed to say this isn’t one of my favorite batches of pancake ever. So chockablock full of (hush hush) moisture, and by golly, vegetables are involved!
I could LITRALLYÂ picture myself bringing these zucchini pancakes with me into a nuclear fallout shelter, along with a lifetime supply of dark chocolate, because: priorities. Point is, in the realm of pancakes, these are definitely one of my top five. And that’s saying a lot, considering my obsession for pancakes.
They are so good on their own, you can eat them plain – straight from your kung fu grip. They’re high on my list of Top 8 Pancakes That Can Be Eaten Plain. Sans toppings, people!
Made with almond flour and gluten-free oat flour for the proteins, the carbs, and the ultimate fluff, these zucc cakes are a real treat with all sorts of health appeal.
Basically, zucchini pancakes.
Gluten-Free Zucchini 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 1 medium zucchini
- Coconut oil or grapeseed oil for cooking
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.
I would tooootally choose chocolate chip pancakes, all the way. But, these do look pretty damn good, yeah girl!
My zucchini plants are really starting to take off. i’m going to have to remember these for next weekend!
Hmmm…I don’t know, after eyeing these beauts, I might have to say zucchini pancakes! I don’t think I’d ever get sick of them. I love how healthy this version is too.
I hope you have a nice weekend, love!
Wow, good timing. The grandparents zucchini plants are in full production mode. This will be a yummy recipe to try out!
Please oh please create that list of Top 8 Pancakes That Can Be Eaten Plain. Because priorities. Your fangirl awaits.
Hmm… If I had to eat one kind pancake the rest of my life, it would probably be the pancakes my dad used to make my sister and I when we were young (just subbing flax eggs to make it vegan!) 🙂
Normally I would say chocolate chip pancakes, but last week I made cornmeal pancakes and those were basically life changing. So now I’m torn. These look fantastic!
Hey! Well, we were going to have pancakes tonight, but at the last minute decided we needed pizza because, well–pizza and are saving the pancakes until tomorrow night. Actually, we’re having banana bacon pancakes, but these remind me of zucchini fritters, which I dearly adore. I’ll make these later in the summer when I have boo-coos of zucchini from Schaidle’s.
OOO zucchini pancakes! I need to incorporate squash into my cakes 😀 And zucchini is just making it’s way into everything “sweet” these days! 😉
Why do you make me choose between all those delicious pancakes?? We all know it ain’t easy. So, I love zucchini bread and zucchini muffins, but I don’t know why I haven’t tried them in pancakes yet!! These look gorg!
Also, why am I the last to know that T. Swift and Calvin H. are going out?? I’m usually better with my celebrity gossip!
How about choosing these pancakes with chocolate chips added? I have a thing for chocolate pancakes, and also have a recipe for pancakes with quinoa which are very good. Definitely want to try these.
OHMYGOSH when I first saw the title, I thought for sure that these were savory…and now I am SO EXCITED that they are sweet! Like zucchini bread in pancake form. What could be better?!
Yum! I love zucchini bread and muffins so I’m sure I’d love these pancakes. If I had to pick just one for the rest of my life, though, I’d probably pick the carrot cake pancakes I made a few months ago (with maple cream cheese on top).
Pancakes that can be eaten plain are simply the BEST! Loving these zucchini ones, they look so delicious and moist. Pinning!
Please oh please oh please don’t make me choose only one kind of pancakes for the REST of my life. That being said, it would be these. With chocolate chips.
Aw man – I definitely couldn’t choose a favorite pancake recipe either! I used to not be a big pancake fan, but now with all the unique spins on pancakes (zucchini in my pancakes?? hello!!), they’re too hard to resist! Love this gluten-free zucchini version! <3
These were really easy to make and very tasty!
So I have a large family, which is why I’m making a triple batch, and I accidentally put three CANS instead of cups of coconut milk. I’m out of oat flour or I would just make it a quadruple batch. Any ideas on what to do?
Hi Serena!
Do you have rice flour or gluten-free all-purpose flour? I would try to make up the flour difference using one of those. If you can do gluten-free all-purpose flour, that will probably turn out the best/fluffiest. I hope they still turn out!
Delicious and easy!
Thank you, Sonja!