Gluten-Free and Vegan Zucchini Pancakes

by Maggie on August 15, 2011

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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

Inspired by This Homemade Life. One of my new fave blogs.

1 cup millet flour (brown rice flour works too)
½ cup almond flour
½ cup tapioca flour
½ teaspoon baking powder
1 teaspoon sea salt
½ teaspoon cinnamon
½ cup grated zucchini
2 tablespoons ground chia mixed with ½ cup water (or 5 tbsp ground flax mixed with 6-7 tbsp water)
1 teaspoon vanilla
1 cup non-dairy milk (I use my homemade nut milk recipe)
2 tablespoons maple syrup

1. Combine millet flour, almond flour, tapioca flour, baking powder, sea salt, and cinnamon in a large bowl.
2. Stir in grated zucchini.
3. Mix ground chia and water in a smaller bowl and let sit for 2 minutes.
4. Add vanilla, non-dairy milk, and maple syrup.  Mix well.
5. Add wet ingredients to dry ingredients and stir until combined.
6. Drop by ¼ cup measurements into a preheated pan. Let the top bubble and then flip.  Cook until done.

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:
Slightly Indulgent Tuesdays

Looking for more gluten-free and vegan pancake recipes?  Ricki Heller has some great recipes in her book Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar.