These Zucchini Bread Pancakes for-one are the perfect weekend morning treat. Filled with the season’s best zucchini and wholesome ingredients, you have my full permission to drizzle these with all the honey in the world. Enjoy these gluten-free babies with your morning coffee for a perfect early-Fall breakfast.
First of all, I apologize for how long it took me to get this recipe up after I promised it to you on Instagram! Let’s just say, many technical difficulties were trying to get between you and a stack of pancakes, but I just wasn’t having it. That’s determination.
After my Chocolate Chip Zucchini Bread recipe, I’ve been in zucchini mode! Like, zoodles, zucchini oats, zucchini pancakes…all day long. There are worse problems to have. And throwing a veggie into all of your food is hardly something to hide in shame.
My Starbucks problem? Now THAT’S a problem. But I promise, I’m actually working on that one. After the stupid summer game where I won nothing more than a handful of extra stars and a hefty addiction, I challenged myself to NO Starbucks for the month of September. I can do this. I can do this…right?
Anyways! Zucchini Bread Pancakes. So these babies are gluten-free, because instead of flour, I’ve blitzed gluten-free oats in my Vitamix until I had oat flour. Combined that with coconut flour, a heavy hand of cinnamon…pancake central.
Although drowning any kind of pancake in maple syrup is a grand idea, I’ve dripped and drizzled mine with honey. And butter. I just love the sweet, lighter notes that the honey bring to the equation.
This recipe makes one portion. I wrote some notes under the recipe if you plan to double it (which I have with great success on Sunday mornings), so take a peek at those. And if you’re still reeling from that last recipe, I swear I won’t tell a soul if a handful of chocolate chips make it into your batter.
Ready to pancake?
Zucchini Bread Pancakes
Recipe by Melissa @ Treats With A Twist
1/3 cup oat flour*
1 Tbs. coconut flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. vanilla extract
¼ cup unsweetened vanilla almond milk
½ tsp. apple cider vinegar
1 egg white***
1/3 – ½ cup shredded zucchini**
In a bowl, whisk together the dry ingredients. Next, add the almond milk, vinegar, egg white and zucchini. Stir together the batter until it is smooth. Let the batter sit for 10 minutes (so, start heating your skillet after your batter is made).
Heat a non-stick skillet over medium low heat with a bit of butter (or whichever cooking oil you prefer). Once the pan is hot, evenly divide the batter into 3 pancakes, well-spaced (about ¼ cup of batter each). Let them cook until they are finished bubbling on top and golden on the bottom, 3-4 minutes or so. Then flip, cook until golden on the other side.
Stack um up, drizzle with honey, a sprinkle of cinnamon and a bit of butter. Enjoy!
*Blend gluten free rolled oats in a high powered blender until you have flour.
**I like to grate my zucchini on a fine cheese grater and straight onto a few paper towels. I let the grated zucchini just hang out there while I put together the rest of my ingredients. Then, I just pat it a bit more with the paper towels getting off some of the excess moisture, but not ringing it dry.
***If you make a DOUBLE batch, which I highly recommend, just use one whole egg.
You can keep cooked pancakes in a sealed container (or baggie) in the fridge for a few days. Just reheat in the microwave or toaster oven.
TO PRINT this recipe, just copy and paste the text into a new document on your computer and print. It’s old school, but it works!
This recipe is based off my favorite basic oatcakes recipe, which I also used for these Persimmon Pancakes for One. Try them!!
NOTE: any Amazon links in this post and other Treats With a Twist posts are affiliate links. This simply means, that if you click on a link and order off Amazon, I get a few pennies and your price isn’t affected at all! Thanks!