This is easy gluten-free zucchini pancake recipe is one the whole family will enjoy.
Make these zucchini pancakes when you have an abundance in the summertime, or when you have zucchini to use up (before it goes bad).
The amount of zucchini to use varies – from ½ to a whole zucchini – depending on the size of the vegetable.
This recipe is a fabulous side dish. It goes well with multiple dishes like quiche, chili, stew, pasta or just a salad.
They also make a great afternoon snack. Just add a dab of butter on top, and they’re hard to resist.
You will need:
½ medium zucchini, grated (with or without the skin)
¼ cup of millet flour
¼ cup of rice milk (or your favorite milk)
½ t baking soda
2 T tapioca flour
1/8 t guar gum
Sprinkle of nutmeg
(optional: 1-2 T Grated cheese if you eat dairy)
Blend the egg and milk in a bowl. Grate the zucchini and squeeze out some of the moisture. Then, add to the egg mixture. Sprinkle the millet flour, baking soda, guar gum and nutmeg over the top. Blend all together until incorporated.
(If using a whole, large zucchini, you may need to add an extra ¼ cup millet flour to help balance out the moisture. Don’t add much more as it will make the pancakes gummy.)
*No egg – substitute 2T natural applesauce (no sugar added)
Heat a griddle, or pan to medium. If needed, add a little butter or oil to the pan. A small scoop makes perfect miniature pancakes. Although, you can make these any size you like. Once the pancakes start to bubble, flip over and cook an additional 1 – 2 minutes.
Add a little butter on top or enjoy plain!
We took this recipe another step:
Using the same recipe, make larger-sized pancakes and use them as the “taco” for your taco dinner. Simply fill them with spicy chili, or taco meat, covered with chopped tomatoes, lettuce and guacamole. The sweetness of the zucchini really balances out the spiciness of the taco meat. This is a big hit at our house!
And, another super-fast meal to get on the table!
Give them a try, you’re going to love them!
Check out some other great recipes using zucchini here.
Zucchini Pancakes (Gluten-Free & Dairy Free)
- 1 egg
- ½ medium zucchini, grated (with or without the skin)
- ¼ cup millet flour
- ¼ cup rice milk (or your favorite milk)
- ½ t. baking soda
- 2 T tapioca flour
- ⅛ t. guar gum
- Sprinkle of nutmeg
Optional: 1-2 T grated cheese (if you eat dairy)
- Blend the egg and milk in a bowl.
- Grate the zucchini and squeeze out some of the moisture. Add zucchini to egg mixture.
- Sprinkle the millet flour, baking soda, guar gum and nutmeg over the top.
- Blend all together until incorporated.
- Heat a griddle, or pan to medium.
- If needed, add a little butter or oil to the pan.
- Once the pancakes start to bubble, flip over and cook an additional 1 – 2 minutes.
- Add a little butter on top or enjoy plain!