It's time to enjoy some gluten free zucchini bread pancakes! If you have zucchini overflowing it's time to make sure pancakes are on the list! These pancakes are made with just five ingredients! (GF, DF, soy free, nut free, vegan, vegetarian, FODMAP)
You need just five simple ingredients and you will be on your way to enjoying some gluten free zucchini bread pancakes!
Self Rising Flour
Self rising flour contains flour, baking powder and salt. This allows your recipe to rise and become nice and light and fluffy! If you need gluten free several places to find gluten free flour on the internet to purchase but you can easily make your own gluten free self rising flour too!
To make your own gluten free self rising flour all you need is:
- 3 cups gluten free flour (we recommend King Arthur, Bob's 1:1 or Cup4Cup)
- 1 tablespoon baking powder
- ½ teaspoon salt
Stir all ingredients together and store in an airtight container for several months.
If you would rather purchase gluten free self rising flour, I found one that is available!
You'll need a couple of eggs for this recipe but if you need an egg free version, just use egg replacer!
Feel free to go for full dairy or dairy free if you would like.
Just a touch of cinnamon adds a bit of flavor to your pancakes.
Don't forget the star of the pancakes--zucchini!
It's time to fire up your griddle and get it nice and warm. Mix together your ingredients and then start cooking your pancakes until nice and golden brown on both sides.
Once your pancakes are cooked, you'll probably have some leftover. The pancakes can be stored in an airtight container for a few days, or placed in an airtight container for up to a month in the freezer.
Pancakes reheat easily in the microwave for 10-20 seconds each.
Gluten Free Zucchini Bread Pancakes
- 2 ¼ cup self rising flour
- 2 cups milk
- 2 whole eggs
- ½ cup shredded zucchini
- ½-1 tsp cinnamon
- Preheat griddle pan to medium low heat. Lightly grease.
- In a bowl, stir together all ingredients until smooth.
- Pour approximately ¼ cup of batter per pancake into the pan, leaving several inches of space between for the pancakes to spread. Allow the pancakes to cook for several minutes on one side, until the bottom of the pancake becomes lightly browned and the edges of the pancake form and the center begins to bubble. Flip and cook pancakes for another 1-3 minutes until the other side is lightly browned.
- Remove pancakes from griddle, serve pancakes hot or allow to cool before serving.