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Fluffy Eggless Zucchini Pancakes (Vegan Friendly) Recipe

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4.4 from 13 reviews

Deliciously fluffy eggless pancakes perfect for a wholesome breakfast, featuring a hidden veggie twist with grated zucchini. These gluten-free pancakes are easy to make and can be customized with your favorite dairy-free milk and toppings, making them suitable for various dietary preferences.

  • Total Time: 11 minutes
  • Yield: 7 pancakes

Ingredients

Wet Ingredients

  • 1 egg (or flax egg for vegan option)
  • 2 tbsp avocado oil (or any oil of your choice, plus more for cooking)
  • 1 tsp vanilla extract
  • 1/4 cup almond milk (or your favorite dairy-free milk, plus more if needed)

Dry Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp sea salt

Vegetable

  • 1/2 cup finely grated zucchini (peeled if you prefer to avoid green specks)

Instructions

  1. Combine Wet Ingredients: In a large mixing bowl, whisk together the egg (or flax egg), avocado oil, and vanilla extract until fully incorporated.
  2. Add Dry Ingredients: Add the gluten-free flour, sugar, baking powder, and sea salt to the wet mixture and stir until the mixture is fully combined and crumbly in texture.
  3. Incorporate Zucchini and Milk: Stir in the finely grated zucchini and almond milk, mixing until smooth. Add additional almond milk, one tablespoon at a time, if you prefer a thinner batter.
  4. Heat Skillet: Preheat a large skillet or griddle over medium heat and lightly grease with oil to prevent sticking.
  5. Cook Pancakes: Scoop about 1/4 cup of batter per pancake onto the heated skillet. Cook until bubbles form on the surface and pancakes begin to puff, approximately 3-4 minutes. Flip and cook the other side until golden brown, about 3-4 more minutes.
  6. Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, syrup, or dairy-free yogurt.

Notes

  • If opting for a vegan version, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and rested for 5 minutes).
  • Peeled zucchini can reduce the visual appearance of green flecks if desired.
  • Adjust milk quantity to achieve preferred pancake thickness.
  • Ensure skillet is properly heated to achieve even cooking and golden color.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free