If you’re looking for a great recipe to use up your summer zucchini, give these zucchini cheddar pancakes a try.
With an abundance of zucchini and cheese in our fridge, we thought the combination would make great pancakes. We made several versions and liked our grain free cakes the best.
With under 10 ingredients, these fluffy pancakes are incredibly easy to whip up.
mise en place
Simply grate zucchini and toss with a little salt. Let sit for 10 minutes, then squeeze out the excess moisture.
Combine garbanzo bean flour, which is also known as chickpea flour, with a little salt and baking powder. Slowly whisk in water to form a batter. Add a little sweetener…maple syrup, coconut sugar or sweetener of choice.
Portion the batter onto a lightly greased, preheated skillet. We like to portion the batter using a blue #16 scoop, also called a “disher”. This scoop portions out 1/4 cup of batter.
Cook the pancakes for 2-1/2 minutes on each side, until golden brown.
Serve with maple syrup, applesauce, and/or allergy-friendly yogurt or sour cream. If you like, garnish with chopped chives.
We love these for brunch with all of the toppings.
They’re not only great for breakfast or brunch, but served with soup or salad for a light and satisfying lunch or dinner. Or make mini pancakes, dollop with allergy-friendly yogurt or sour cream, and enjoy as an appetizer.
Zucchini Cheddar Pancakes
Yield 8 pancakes
Free of: gluten and top 8 allergens.
Put your summer zucchini to good use and make these delicious pancakes!
Ingredients
2 - 3 medium zucchini (2 cups grated)
1 tsp sea salt, divided (1/2 tsp + 1/2 tsp)
1 cup garbanzo bean flour (also known as chickpea flour)
1 tbsp baking powder
1/2 cup water, plus more as needed
2 tbsp pure maple syrup
1 cup cheddar style shreds, such as Daiya
Optional toppings: maple syrup, applesauce, allergy-friendly yogurt or sour cream, and/or chopped chives
Instructions
- Wash zucchini and trim ends. Grate zucchini (including the peel) using the large holes of a box grater. Place 2 cups of grated zucchini in a colander over the sink. Add 1/2 tsp salt and gently toss to combine. Let sit for 10 minutes. Squeeze handfuls over the sink to remove excess water. Set aside.
- In a medium bowl, combine garbanzo bean flour, remaining 1/2 tsp salt, and baking powder. Whisk together to combine.
- Slowly add 1/2 cup water, whisking until smooth. Add 1 - 2 additional tablespoons of water as needed. The batter will be slightly thick.
- Whisk in the maple syrup. Gently fold in grated zucchini and cheddar shreds.
- Heat a large skillet over medium heat. Lightly coat skillet with oil, wiping excess with a paper towel. Reserve paper towel with oil to wipe pan between batches. Portion 1/4 cup of batter for each pancake into the skillet. We like to portion using a blue #16 scoop (disher). Cook about 2-1/2 minutes on each side until golden brown. Set aside and keep warm.
- Continue to cook pancakes with remaining batter.
- Serve with maple syrup, applesauce, and/or allergy-friendly yogurt or sour cream. Garnish with chopped chives, if desired.
Courses Breakfast & Brunch