Zucchini Pancakes

Zucchini Pancakes – A traditional fluffy pancake recipe with a touch of fresh zucchini for a nutritional boost and a fun way to use up summer produce. 

Zucchini Pancakes - low FODMAP, gluten free, dairy freeThis post is part of an ongoing partnership with NOW Foods.

This has been the summer of zucchini and tomatoes in the Rochford household!

I have never really successfully grown much aside from some herbs (although I did kill a mint plant last year…), but this year with our own backyard and plenty of space Brian and I decided to give the whole gardening idea a go.

Zucchini Pancakes - low FODMAP, gluten free, dairy free

Much to our surprise, we have had more tomatoes and zucchini (the green beans, jalapenos, romaine, and cucumber didn’t last too long) than we could have imagined! Thankfully, those are two items we could eat just about every single day.

Our other plants didn’t survive because the zucchini and tomato plants really took over the entire garden.  We have learned from our experience and plan on building another garden bed for next year, but until then we are enjoying the fruits of our labor!

Zucchini Pancakes - low FODMAP, gluten free, dairy free

Growing up, zucchini bread was always a summer staple.  After making several loaves and sending a few to Brian’s work I figured I should mix the zucchini into a few other things.  Some of our favorite ways to use zucchini have been:

  • in slow cooker ratatouille 
  • mixed into an oatmeal almond muffin (these are delicious and I really need to share the recipe with you!)
  • mixed into scrambled eggs for Brian’s morning breakfast egg sandwich
  • roasted with a bit of olive oil, salt and pepper
  • frozen to toss into smoothies
  • these zucchini pancakes!

Zucchini Pancakes - low FODMAP, gluten free, dairy free

These past couple of months, our schedules have been pretty wonky.  I really love doing different things each day, but the inconsistency of a daily time schedule, outside commitments, all mixed in with a bit of travel have had me craving slow mornings at home.  So, as soon as I get a free moment – I make sure to celebrate the slower morning with a batch of pancakes (zucchini mixed in of course!)

Zucchini Pancakes - low FODMAP, gluten free, dairy free

I toyed with the idea of making these pancakes filled with whole grain oats, no added sugar and making them very “healthified” but after trying my hand at a more tradition pancake with just a touch of sugar – I couldn’t go back!

If you have leftover zucchini from your garden like me, see a great deal on zucchini at the farmer’s market or your grocery store pick some up and give these zucchini pancakes a try!  You won’t regret it 🙂

A twist on classic pancakes - add zucchini for a nutrient boost and a way to use up that summer… Click To Tweet

If you give this recipe a try, make sure to tag #trebleinthekitchen or @trebleinthekchn on instagram!! 

5.0 from 1 reviews
Zucchini Pancakes
 
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Zucchini Pancakes - A traditional fluffy pancake recipe with a touch of fresh zucchini for a nutritional boost and a fun way to use up summer produce.
Author:
Recipe type: breakfast, low fodmap, gluten free, dairy free
Cuisine: american
Serves: 12 pancakes
Ingredients
  • 2 cups gluten free flour (I love Living Now All Purpose Gluten Free Flour)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 Tbsp coconut sugar or granulated sugar (I usedNOW Coconut Sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ⅛ tsp sea salt
  • 1 egg
  • 2 cups milk of choice (I prefer unsweetened almond milk)
  • 1 cup shredded/grated zucchini
  • 1 Tbsp neutral oil (avocado oil works well here!)
  • 1 tsp vanilla extract
Instructions
  1. Preheat a large skillet over medium heat.
  2. In a large bowl, combine the gluten free flour, cinnamon, nutmeg, sugar, baking powder, baking soda, and sea salt.
  3. In a separate smaller bowl, combine the egg, milk, zucchini, oil and vanilla.
  4. Add the wet mixture to the dry mixture and mix until thoroughly combined.
  5. Test to see if your skillet is hot by dropping a couple of small drops of water on it. If it sizzles, it is ready.
  6. Pour ¼ cup of batter per pancake onto the skillet and allow to cook for 2 minutes on each side.
  7. Serve warm and top with your favorite toppings (we love nut butter, fruit, and maple syrup!)
Notes
*The ingredients in this recipe are low FODMAP according to the Monash University app, but the recipe has not been tested for FODMAP content.
Nutrition Information
Serving size: 1 pancake Calories: 98 Fat: 2 g Carbohydrates: 18 g Sugar: 2 g Sodium: 176 mg Protein: 1 g Cholesterol: 16 mg

Zucchini Pancakes - low FODMAP, gluten free, dairy free

Question of the Day:

  • How do you celebrate slow mornings in your house?!

Comments

  1. These look so good! I love zucchini bread and muffins (btw so curious to see your zucchini almond muffin recipe!), but I’ve never added zucchini to pancakes. I’ll have to give it a go this weekend 🙂

  2. I love these! I def celebrate by sitting in my big comfy chair with a cup of coffee and mindless TV lol- it’s the little things, right?

  3. These look incredible! Trying them this weekend!

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