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)
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.
Video
Notes
Storing
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.
Reheat
Pancakes reheat easily in the microwave for 10-20 seconds each.
Substitutions
Egg: use egg replacer Self Rising Flour: Substitute gluten free self rising flour if needed. Milk: Can substitute dairy free milk