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. 

This 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.

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!

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!

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!)

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 🙂

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

Zucchini Pancakes

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• Author: Tara | Treble in the Kitchen
• Total Time: 50 mins
• Yield: 12 pancakes 1x

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Description

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.

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Ingredients

Scale 1x2x3x

• 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
• 1/8 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

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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 1/4 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.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: breakfast, low fodmap, gluten free, dairy free
• Cuisine: american

Nutrition

• Serving Size: 1 pancake
• Calories: 98
• Sugar: 2 g
• Sodium: 176 mg
• Fat: 2 g
• Carbohydrates: 18 g
• Protein: 1 g
• Cholesterol: 16 mg

Question of the Day:

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