Make the most out of your zucchini haul this summer by making these simple and delicious Zucchini Bread Pancakes! Gluten Free + Vegan + Low FODMAP

Love pancakes? Fine more gluten free pancake recipes here!

Gently seasoned and spiced with cinnamon and vanilla with shredded zucchini mixed in to the batter – these pancakes are easy to make and come together in no time! It’s a great way to enjoy this classic quick bread in pancake form. Get all the delicious flavors of zucchini bread with less ingredients and time. Spruce up your stack and make an even more impressive breakfast or brunch recipe by adding fresh or frozen blueberries, chopped nuts or chocolate chips.

Zucchini Bread Pancakes

Zucchini season is finally upon us and I for one and ready to mix it in to any and every recipe under the sun from here on out to mid October! It’s cheap, it’s always seems to be available in excess and it can go in pretty much anything. Who’s with me?!

This season, let’s kick it off with a stack of these gluten free Zucchini Bread Pancakes! What’s to love about these pancakes – other than the fact that they are an easy and delicious way to eat more veg? They are:

✔️gluten free
✔️dairy free
✔️vegan
✔️low fodmap
✔️super easy to make
✔️subtly sweet and satisfying

Recipe Steps

These pancakes are so easy to make that they are basically foolproof. The steps here are not really any different than what it takes to make regular pancakes:

1. Whisk together the dry ingredients in a large mixing bowl:
   • gluten free all purpose flour – Use a homemade gluten free blend or your favourite store bought.
   • xanthan gum – If needed, you can omit this if your flour blend already contains xanthan.
   • baking powder – It’s what makes these pancakes puff up.
   • cinnamon & salt – These are our flavour enhancers.
   • Sugar – You can use white sugar, brown sugar or coconut sugar – chef’s choice!
2. Mix in the wet ingredients:
   • Milk – Use dairy or non-dairy milk – almond milk, oat milk, coconut milk, etc. It can be sweetened or unsweetened. This recipe uses more milk than most pancake recipes because it’s making up for the lack of eggs.
     • (Read more about Dairy Free Milk Substitutes here)
   • Oil – I like using melted coconut oil but you can use any neutral flavoured oil you prefer.
   • Vanilla Extract – Another flavour enhancer to make the zucchini bread flavours pop.
3. Stir in the zucchini:
   • Grate or shred one medium zucchini using a box grater or food processor, then squeeze out as much excess water from the zucchini as you can. Measure the zucchini after squeezing out the water. The added moisture from the zucchini is good, but you certainly don’t want too much moisture or your pancakes won’t set.
4. Cook:
   • Heat up your pan or skillet over a medium or medium-low heat fully before adding the zucchini batter. Make sure to leave enough space in between each dollop of pancake batter so that you can easily flip as needed.
   • Cook 1/4 cup batter at a time for even pancakes.

Zucchini Bread Pancakes Tips

• Use a nonstick skillet or griddle or a well-seasoned cast iron pan to minimise the amount of butter or oil needed.
• Make sure your pan is properly heated before adding the batter. Check if it’s hot enough by wetting the tips of your fingers with water. Flick the water into the pan. If the pan sizzles when the water hits – you’re good to go. The will ensure your pancake cooks quickly and evenly and form a nice golden brown exterior.
• If you notice little bits and crumbs left behind after removing the pancakes from the pan, wipe down your pan before adding more batter. This will help prevent the leftover crumbs from burning and causing your fresh pancakes from sticking.

Additions and Substitutions

• Blueberries – Just before cooking stir in up to 1 cup of fresh or frozen (not defrosted) blueberries in to the batter. You may need to cook pancakes with blueberries a minute or two longer. Wipe down the pan in-between each new addition of batter.
• Bananas – Add a few slices of banana to the surface of the pancake as it cooks. You may need to lower the temperature slightly when adding banana as they might burn more easily with the added sugar. I recommend wiping down the pan in between adding each new addition of batter.
• Nuts or Granola – Stir in up to 1 cup of nuts of granola into the batter. Walnuts and pecans are great additions to zucchini bread in general and really work well here.

More Zucchini Recipes You Might Enjoy

• Paleo Zucchini Brownies
• Vegan Zucchini Brownies
• Chocolate Zucchini Bread
• Chocolate Chip Oat Zucchini Cookies
• Ricotta Zucchini Fritters & Tomato Caper Salsa

When you’re all set top these zucchini pancakes off with a a little bit of honey or warm maple syrup or melted butter. Peanut butter also makes for a great topping and also has the added benefit of upping the protein.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Zucchini Bread Pancakes

Yield: 6 pancakes Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

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Make the most out of your zucchini haul this summer by making these simple and delicious Zucchini Bread Pancakes! Gently seasoned and spiced with cinnamon and vanilla with shredded zucchini mixed in to the batter - these pancakes are easy to make and come together in no time! It's a great way to enjoy this classic quick bread in pancake form. Get all the delicious flavors of zucchini bread with less ingredients and time.

Ingredients

• 1 1/3 cup | 187 g gluten free all purpose flour blend
• 1/4 teaspoon xanthan gum (omit if your flour blend already contains xanthan)
• 3 tablespoons | 36 g sugar (white, brown or coconut sugar)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cup | 300 ml dairy free milk (sweetened or unsweetned)
• 3 tablespoons | 45 ml melted coconut oil or another neutral flavoured oil
• 1 teaspoon vanilla extract
• 1 packed cup | 4 oz grated zucchini, water squeezed out

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a large mixing bowl whisk together the dry ingredients: flour, xanthan gum, sugar, baking powder, cinnamon and salt.
2. Mix in the wet ingredients: milk, oil and vanilla extract. Mix into a smooth, thick, lump-free batter.
3. Stir in the zucchini until well combined throughout the batter.
4. Heat a large nonstick pan or skillet over a medium heat. Very lightly grease the pan with oil or butter. When the pan is fully heated, add 1/4 cup of pancake better to the pan. Use the back of a spoon to help spread out the pancake in an even circle.
5. Let cook, undisturbed about 3-4 minutes or until you see little, popped bubbles appear all across the surface of the pancake. Flip, and then cook the other side another 3-4 minutes or until golden.
6. Remove the pancake, set aside on a plate then repeat with the remaining batter.
7. These pancakes are best served fresh and warm. Top with your favourite pancake toppings and enjoy!

Notes

Zucchini Notes:

• Zucchini is also known as courgette.
• Squeeze out the excess moisture in the zucchini before adding it to the batter.
• Weigh the zucchini after squeezing out the water.

Pancake Tips:

• Use a nonstick skillet or griddle or a well-seasoned cast iron pan to minimise the amount of butter or oil needed. A good, non-stick pan won't need any butter or oil.
• Make sure your pan is properly heated before adding the batter. Check if it's hot enough by wetting the tips of your fingers with water. Flick the water into the pan. If the pan sizzles when the water hits - you're good to go. The will ensure your pancake cooks quickly and evenly and form a nice golden brown exterior.
• If you notice little bits and crumbs left behind after removing the pancakes from the pan, wipe down your pan before adding more batter. This will help prevent the leftover crumbs from burning and causing your fresh pancakes from sticking.

Nutrition Information

Yield: 6 pancakes

Serving Size:

1 pancake Calories: 235Total Fat: 10gSaturated Fat: 6gCarbohydrates: 35gFiber: 1gSugar: 7gProtein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breakfast & Brunch Cuisine: American