Gluten-Free and Vegan Zucchini Pancakes

I don’t know about you, but everywhere I turn I am finding garden-fresh zucchinis!

So what’s a girl to do?

Put zucchini in everything!

I’m considering grating and freezing a bunch for future recipes: muffins, soups, and now pancakes! Can you imagine how easy it would be to break off a chunk of frozen grated zucchini and throw it in a recipe?

My kids love pancakes. They would happily eat them every morning for breakfast. My almost five-year old (gulp) is starting school in a matter of days (bigger gulp) so I will be keen on recipes like this so I can send him off to school with a healthy breakfast in his tummy.

Gluten-Free, Dairy-Free and Egg-Free Zucchini Pancakes

1 cup millet flour (brown rice flour works too)

½ cup almond flour

½ cup tapioca flour

½ tsp baking powder

1 tsp sea salt

½ tsp cinnamon

½ cup grated zucchini

2 tbsp ground chia mixed with ½ cup water (or 5 tbsp ground flax mixed with 6-7 tbsp water)

1 tsp vanilla

1 cup non-dairy milk (I use my homemade nut milk recipe)

2 tbsp maple syrup

Combine millet flour, almond flour, tapioca flour, baking powder, sea salt, and cinnamon in a large bowl.  Stir in grated zucchini.  Mix ground chia and water in a smaller bowl and let sit for 2 minutes.  Add vanilla, non-dairy milk, and maple syrup.  Mix well.  Add wet ingredients to dry ingredients and stir until combined.

Drop by ¼ cup measurements into a preheated pan. Let the top bubble and then flip.

See my pancake making tips below.

Yield: A bakers dozen

Pancake Making Tips

• Preheat your frying pan for a while before cooking pancakes. Cook them on a low temp too. I usually do it at a low-medium temperature.

• Be patient. Clean up while you’re waiting to flip the pancakes. Seriously. I am not good at waiting.

• We do all our cooking with coconut oil. But it can be tricky with pancakes. So use olive oil or grapeseed if you want to play it safe.

• We freeze leftovers in between pieces of parchment paper in a ziploc bag. Makes for much easier removal and then we just throw the frozen pancakes in the toaster to heat them up.

And by the way, my kids haven’t even noticed the zucchini.

This post is linked to:
Wellness Weekend
Slightly Indulgent Tuesdays