Gluten-Free and Vegan Zucchini Pancakes

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

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.

43 Replies to "Gluten-Free and Vegan Zucchini Pancakes"

  • comment-avatar
    Ricki August 15, 2011 (7:49 pm)

    They look GREAT! I would certainly eat these for breakfast! (Hope you submit them to Wellness Weekend–ends in 2 hours!!) 😀

    • comment-avatar
      Maggie August 15, 2011 (8:03 pm)

      Thanks Ricki! I slid right over and submitted them to Wellness Weekend!

  • comment-avatar
    Nina August 15, 2011 (8:26 pm)

    Maggie, these are brilliant! So good to know about the coconut oil w/ these…I use it for all my cooking also. Yum! Makes me want to make up a batch now at 930pm — ha! 🙂

    • comment-avatar
      Maggie August 16, 2011 (5:22 am)

      Hey Nina – Thanks for the compliment! Yes, I tried it with coconut oil yesterday. I had to reapply every few pancakes but it definitely worked! And they’re so yummy, even without maple syrup!

  • comment-avatar
    Stephanie August 15, 2011 (10:09 pm)

    I just made a sweet potato and zucchini frittata, and can’t get enough of it!

    I love storing my shredded zucchini in the freezer! When defrosting for baking, I let it sit in a strainer for awhile, so some of the excess liquid drains off.

    • comment-avatar
      Maggie August 16, 2011 (5:23 am)

      Stephanie thank you so much for the tip! Now I’m definitely going to freeze some grated zucchini. I might even add your tip into my post. Have a great day!

  • comment-avatar
    Kristin @ Peace, Love and Muesli August 16, 2011 (6:20 am)

    Yumm-o! I grated and froze zucchini in one cup heaps.

    • comment-avatar
      Maggie August 16, 2011 (12:23 pm)

      Good idea Kristin! Then I suppose I don’t have to break a chunk off.

  • comment-avatar
    Hallie @ Daily Bites August 16, 2011 (6:23 am)

    Yum. I think these would also be great with shredded carrots and raisins…maybe like a Carrot-Raisin Pancake?? (I love carrots and throw them in everything!) Hugs to you and your little one as school starts!

    • comment-avatar
      Maggie August 16, 2011 (12:24 pm)

      Such a great idea Hallie! I might have to try that, though I’d have to leave out the raisins because my kids are anti-raisin. Can you believe that? Thanks for the love 🙂

  • comment-avatar
    Heidi Oran August 16, 2011 (7:43 am)

    YUM! Great idea, I’m on it 😉

    • comment-avatar
      Maggie August 16, 2011 (12:24 pm)

      Okay Heidi – let me know how the boys like em!

  • comment-avatar
    Caitlin August 16, 2011 (8:08 am)

    i’m in love with zucchini, too! these pancakes look delicious!

    • comment-avatar
      Maggie August 16, 2011 (7:31 pm)

      Thanks Caitlin!

  • comment-avatar
    Kim - Cook It Allergy Free August 16, 2011 (11:10 am)

    Oh my! These sound absolutely amazing. I just might make a huge batch of these for dinner tonight with all of the zucchini’s I have (I am in the mood for Brinner) and then freeze them for our school mornings. I love all of the ingredients! 😉 And I am NO good at waiting to flip my pancakes either! Seriously, I get mad at myself all of the time! LOL

    • comment-avatar
      Maggie August 16, 2011 (7:32 pm)

      Thanks Kim! Who doesn’t love Brinner every now and then? Such a comforting meal! I hope your boys enjoy them!

  • comment-avatar
    Karen August 16, 2011 (11:21 am)

    I shred mine and measure it and freeze it in pre measured packets. For my zucchini muffins I need 3 cups. For my pancakes I use one cup. For adding to soups/stews, I use two cups. So I measure it out, mark the package, and grab the size I need to make what I want to make. Makes it SO much faster to throw together a muffin or pancake with no messy shredding in that moment. I take it out early to thaw and then drain it in a colander to get the exess water out of it. Squeeze more liquid out and then go as normal. Yummy hints of summer in the middle of winter. Lovely…

    • comment-avatar
      Maggie August 16, 2011 (7:33 pm)

      Hi Karen – Thanks for the tips for storing and freezing zucchini! Do you have a deep freezer? I need a bigger freezer!

  • comment-avatar
    Barb August 16, 2011 (11:31 am)

    You should freeze it! I throw it in soups, casseroles, stews, and spaghetti sauce. Anything to get another vegetable into my husband. For baking, you may have to remove some of the liquid that will appear when it thaws.

    • comment-avatar
      Maggie August 16, 2011 (7:34 pm)

      I like your sneaky methods Barb! I’m the same way with my kids. Thanks for the baking tip!

  • comment-avatar
    Tracy August 16, 2011 (12:46 pm)

    Thanks for an egg-free pancake recipe. I’m going to use the zucchinis that grew to mammoth size while I was out of town to make some of these!

  • comment-avatar
    Whitney - MWS August 16, 2011 (7:33 pm)

    These. look. awesome!

    • comment-avatar
      Maggie August 18, 2011 (11:05 am)

      Thanks Whitney 🙂

  • Glugle Gluten Free | Gluten-Free News You Can Use – August 19, 2011 August 19, 2011 (5:04 am)

    […] Back on the kid-front. Maggie from She Let Them Eat Cake has a great sounding recipe for Gluten-Free Zucchini Pancakes. Get some extra veggies in your kid, and use up some of the summer squash. They really look good, […]

  • Gluten-Free, Vegetarian Roundup: Lots of People Still Drowning in Zucchini August 19, 2011 (5:44 am)

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  • comment-avatar
    Shirley @ gfe August 19, 2011 (7:28 am)

    Not sure how I missed this recipe, so I’m really glad Kalinda had it in her roundup this week! I have two zucchini and I’m making these pancakes either for breakfast or lunch. I’ll report back! And I freeze zucchini, too. I usually have enough to last most of the winter. 😉

    Thanks, Maggie! xo,
    Shirley

    • comment-avatar
      Maggie August 20, 2011 (10:27 am)

      Hi Shirley! Glad you made it over to check out my pancakes! I love that you have enough zucchini to last most of the winter! I am definitely going to freeze some. Thanks,
      maggiexo

  • comment-avatar
    Carol, Simply...Gluten-free August 21, 2011 (2:16 pm)

    Fab recipe Maggie. I think I am the only person in the word who can’t grow zucchini – but it is worth a trip to the store for some to make these babies!

    • comment-avatar
      Maggie August 22, 2011 (6:15 am)

      Thanks Carol! I’ve never actually tried to grow zucchini. But it seems like everyone else does as there is always a plethora around this time of year!

  • comment-avatar
    Megan (Best of Fates) August 23, 2011 (8:46 am)

    I love zucchinis but have never really done anything with them other than cook and eat – now I feel all unadventurous. Obviously I need to experiment a bit!

    • comment-avatar
      Maggie August 24, 2011 (3:12 pm)

      It’s okay Megan, I haven’t done much with them either. After reading everyone’s comments I thought I was the last person to think of freezing it 🙂 Better late than never, right?

  • comment-avatar
    Nadya August 23, 2011 (5:50 pm)

    I also made zucchini pancakes the other day! Threw some chopped zuch in the blender with the milk (coconut) & also do all my cooking in coconut oil. My 11 year old granddaughter loved them. I use 1 Tbsp fresh ground flax (added to the the blended liquid) for lighter consistency. One batch I made with extra green smoothie & the zucchini – the 6 year old wasn’t as fond of those, but the older girl & I gobbled them up!
    I also found a recipe for GF zucchini/ flax ‘wraps’ (or if you make them smaller & dehydrate longer, they make great crackers! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=969032

    • comment-avatar
      Maggie August 24, 2011 (3:13 pm)

      Nadya I love how adventurous and creative you are! Thank you so much for sharing your tips. Your grandchildren are soooo lucky! Would love to try the flax wraps, honestly I have SO MUCH ZUCCHINI right now 🙂

  • Dairy-Free Tzatziki August 28, 2011 (11:27 am)

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  • comment-avatar
    Iris August 30, 2011 (8:28 am)

    Mmm I love zucchini pancakes! Thank you for reminding me of these…my stepdad used to make them with zucchini and carrots, and I haven’t had them in years!

    • comment-avatar
      Maggie August 31, 2011 (7:40 pm)

      Hey Iris – You’re welcome! Though will you have time to stray from the cookbook prep 🙂

  • comment-avatar
    Annie September 5, 2011 (7:03 am)

    Yum yum I finally got around to making these this morning and they were delish! My mum always puts orange juice in her pancakes rather then milk and it gives them such a nice flavor. I didn’t have an handy this morning but I’m going to try it next time. Question though – my pancakes didn’t get very fluffy but I used two eggs instead of the chia/water mixture. Do you think that could have done it??

    • comment-avatar
      Maggie September 5, 2011 (11:44 am)

      Yay Annie! Thanks for being the first to comment after trying the pancakes. I made them this morning too. Love the oj idea! Your Mom is so smart. I don’t know that they’re very fluffy to begin with. I do know that they’re yummy 🙂 I would think the eggs would make it lighter…Ask your husband the chef. Hehehe. xo

      • comment-avatar
        Lebus November 25, 2012 (2:45 am)

        Okay, I have to use zucchini now beusace they seem to popping up in a lot of great baked treats. Your muffins look really good, I wish I could have one right now for breakfast

  • comment-avatar
    Chelle February 5, 2012 (3:08 pm)

    These are awesome! I am so happy my kids just ate zucchini! I used 2 TB coconut oil instead of maple syrup (can’t do the syrup), hazelnut flour, coconut milk, and also a few dairy free chocolate chips to disguise the zucchini a bit. They were a huge hit. Thank you!

    • comment-avatar
      Maggie February 6, 2012 (9:23 am)

      Yay Chelle! I love your use of hazelnut flour. Yum!

  • comment-avatar
    Sanja August 26, 2013 (5:55 am)

    These are great! I made a savoury version – instead of vanilla and cinnamon I put two teaspoons of salt, put two garlic cloves and instead of almond flour I put pumpkin seed flour. EXCELLENT!

    • comment-avatar
      Maggie August 26, 2013 (2:30 pm)

      LOVE it! Thanks for sharing your modifications Sanja! I looooove pumpkin seed flour.
      Maggie

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