It’s that time of year when everyone seems to have an overabundance of zucchini and they are searching for interesting ways to serve them. Thus, when I saw a recipe for Zucchini Bread Breakfast Pancakes from Eating Well, I knew I needed to try my own gluten free variation. Zucchini Bread Pancakes are lightly spiced, fluffy pancakes overstuffed with shredded zucchini for a delicious and flavorful result. Reminiscent of a delightful piece of zucchini bread, these easy pancakes make the perfect summertime breakfast.
Zucchini Bread Pancakes
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1 medium zucchini
1/4 cup + 2 tablespoons gluten free rolled oats (I like GF Harvest brand)
1/4 cup gluten free flour mix
1/2 teaspoon baking power
6 teaspoons Truvia sweetener, divided
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup + 2 tablespoons liquid egg substitute (like the kind by Egg Beaters)
1/4 teaspoon vanilla extract
Optional Toppings--pancake syrup, chopped walnuts, whipped cream
1. Cut ends off of zucchini, then coarsely grate it (a box grater works well for this). Wrap shredded zucchini in a few layers of paper towels, then squeeze dry over a sink to wring out the excess moisture. Rewrap zucchini in fresh paper towels, then set aside in a small bowl until ready to use.
2. Add oats, flour, baking powder, 4 teaspoons of Truvia, salt,and spices (cinnamon, nutmeg, and ginger) to a small mixing bowl. Pour in egg and vanilla, then stir until all ingredients are evenly combined.
3. Add about half of the grated zucchini to pancake batter (approximately 1/2 cup) and stir gently to combine.
4. Spray a large skillet with nonstick spray and heat to medium. Spoon batter into skillet to form 8 small pancakes (just under two tablespoons of batter per pancake; I used a medium cookie scoop and it worked out pretty evenly).
5. Use your hands to divide remaining shredded zucchini between pancakes. Press down gently to slightly mash zucchini into tops on pancakes. Sprinkle zucchini with remaining 2 teaspoons of Truvia, then spritz tops of pancakes with nonstick spray. Cook pancakes for 3-4 minutes (starting from when you add the batter to skillet and including the time it takes to press zucchini on top), or until golden brown on the bottom and easily moveable with spatula.
6. Use a small spatula to flip pancakes, then cook for about 3 minutes more or until golden on both sides.
7. Divide pancakes between two plates, top with any desired toppings and enjoy!
Nutrition Information--approximately 160 calories per serving (1/2 of the recipe; 4 pancakes with no toppings)