Delicious and fluffy, these coconut flour zucchini pancakes are so easy to make, with just 7 ingredients. If you’re lazy like me you can also just blend all the ingredients in a blender or food processor. It’s a great recipe for those on a paleo, gluten-free diet.
I tend to over-buy fresh veggies when I visit the grocery store, and it’s caused me more trouble than I care to admit. When I’m there, I suddenly turn into this really optimistic person. Like, I pick up zucchini, and my brain is like, hey, I can use this to make stir fry, zucchini bread, maybe even use it to develop a new recipe…. then a week later, I realize I’d never had that much time in the first place, and the bag of zucchinis is slowly starting to turn mushy…
So this is one of those recipes– a recipe I can use to get rid of the excess zucchini or squash on the brink of mushiness. And there’s a lot more of what I like about this recipe.
- It’s a small batch, good for 1 or 2 people
- Easy to make ( just blend in a blender or food processor)
- It’s high in fiber
- High in nutrients
- Takes only 10 minutes to make
- Bonus: it can be enjoyed both as savory or sweet (read variations below)
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Zucchini – fresh/raw is best, but you can also use frozen or cooked
- Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Tapioca flour (tapioca flour but also called tapioca starch) – Arrowroot starch and Potato starch can also be used instead. Cornstarch does not work.
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Honey – I used honey for this recipe but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
- Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
Related Recipes
Flourless Zucchini Pancakes (made in the Blender)
See Recipe
How Does Coconut Flour Zucchini Pancakes Taste Like?
The coconut flour zucchini pancakes are soft and fluffy. The zucchini provides a savory flavor, and it compliments the slightly sweet flavor of the coconut flour really well. The veggie flavor is there, but not very noticeable when you eat these drizzled with syrup or honey.
Recipe Variations and Optional Add Ins for Zucchini Pancakes:
- There are a couple of variation ideas for these pancakes! If you’ve tried zucchini bread before it’s usually cinnamon or chocolate flavored, right? You can do the same for these pancakes
- Cinnamon Zucchini Pancakes – add 1 tsp of cinnamon and a pinch of ground clove. Also try using a dark brown sugar or maple syrup instead of honey.
- Chocolate Zucchini Pancakes – add 1 Tbsp of cocoa powder and fold in some chocolate chips.
- How about extra savory? You can also add crumbled feta cheese, or shredded mozzarella cheese into the batter
How to Make this Pancake Recipe Healthier
- Make these zucchini pancakes even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
How to Store Coconut Flour Zucchini Pancakes
- It’s best to eat these zucchini pancakes immediately and within 2-3 hours, but you can also store them covered in the fridge for up to 3 days, and frozen up to 4 months. Defrost and pan-fry them again when you’re ready to eat them.
Final Tips
- Cook on low-medium heat to prevent burning and allow the pancakes to cook evenly.
More Pancake Recipes
Coconut Flour Zucchini Pancakes
Ingredients
Dry Ingredients
- 1/4 cup coconut flour
- 1/4 + 3 Tbsp cup tapioca flour
- 1 Tbsp baking powder
- pinch salt
Wet Ingredients
- 3 large eggs
- 1/4 cup water
- 3 Tbsp honey or sweetener of choice* optional
- 1/2 cup zucchini shredded 120g
Instructions
Shortcut Method
- Blend all the ingredients in a blender or food processor
Alternative Method
- In a bowl, mix all the dry ingredients together until well mixed.
- Add the wet ingredients (eggs, water and shredded zucchini)
- Scoop about 1/3 cup of the batter onto a lightly oiled griddle/frying pan, heat on both sides until lightly brown and hot. Cook on low-medium heat to prevent burning and allow the pancakes to cook evenly.
- Top with honey, maple syrup, pancake syrup, butter or drippy almond butter. Enjoy!
Notes
Nutrition
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