Gluten-Free / Corn-Free Zucchini Pancakes
Zucchini Pancakes are a favorite childhood food that my grandmother made for us. I remember spending time in her kitchen grating up the zucchini by hand; we didn’t have a food processor to make it quick and easy. I also remember watching as she put all of the ingredients in a big bowl, helping her stir them together, and then watching the magic of her flipping them over without making a mess. I wasn’t very successful trying to flip them myself at 7-8 years old, but practice makes perfect.
Now I can show off my pancake flipping skills for my son’s amusement and excitement as I pull hot “cakes” off the griddle for him. If you are looking for a great way to get more vegetables into your diet or your children’s, this is always a big hit, big and little kids alike seem to love pancakes. Our 3-year-old loves them!
The rich cheesy goodness of Zucchini Pancakes is great by itself, but you can serve it with sour cream or with fried eggs and bacon for a delightful breakfast. I have also diced up grilled chicken, crispy bacon, or ham at times to make them a little more savory. Make sure to wrap any extras up after they cool, they reheat well in either the microwave or on a warm griddle.
When Mary had to go Gluten-Free, this was one of the first recipes that I had success with modifying. Pancake recipes, as a rule, are very forgiving. The key is to get the consistency right. I have tried a variety of different gluten-free flour options, and they have all worked, but some are certainly better than others. This is my favorite recipe. I hope you love it too! Let us know in the comments below.
- 4 cups Zucchini (4-6 zucchini, grated, use food processor if you have one)
- 2 cups Pamela's Gluten-Free Bread Mix
- 1 Tsp Baking Powder*
- 3 Eggs
- 1 1/2 cups Cheedar Cheese* (grated)
- 1 tsp Sea Salt
- 1 1/2 tsp Course Ground Black Pepper
- 1 Cup Milk
- 1/4 Cup Liquid Coconut Oil or Melted Butter
- *double check ingredients to make sure that ingredients are Gluten-Free and Corn-Free
- Preheat griddle or cast iron skillet to a medium heat.
- Combine all ingredients in a large bowl.
- Add additional Milk or Bread mix as needed to adjust the consistancy until you get a thick pancake batter.
- Ladle batter onto griddle and use the back of the ladle to spread it out into the desired size. I generally want them about 6 inches across and 1/2 inch thick.
- Cook until bubbles form on top and you can see that it has turned golden brown around the edge and carefully flip. Cook until golden brown and center is firm. Adjust temperature as needed to ensure that they cook through without burning.
- I usually serve these with Butter and Sour Cream or a Fried Egg and Bacon
- Leftover pancakes can be refridgerated or frozen and reheated.
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