Gluten-Free Zucchini Pancakes
It’s so easy to add some extra nutrition to your breakfast with these delicious gluten-free zucchini pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Varies
Ingredients
Scale
- 1 1/2 cups gluten-free flour mix
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 Teaspoon cinnamon
- 3 Tablespoons sugar (we use turbinado)
- 2 eggs, beaten
- 2 Tablespoons oil (we use light olive oil)
- 2 cups milk (non-dairy substitutes are fine!)
- 3/4 cup shredded zucchini (about 1, small)
Instructions
- Combine dry ingredients and mix well.
- Add in eggs, oil, and milk, and mix until just moistened.
- Add in zucchini, and mix until combined.
- Pour 1/3 cup of batter on medium-hot griddle and bake until it begins to bubble.
- Flip, and bake until brown on the underside.
- Remove from griddle, and serve with your choice of toppings (my kids like butter and dark maple syrup!)
- Enjoy!