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Zucchini Maple Pancakes by The Allergy Chef

Zucchini Maple Pancakes (Gluten Free, Vegan, Top 8 Free)

Ingredients

  • 150 g Sorghum Flour, superfine OR Brown Rice Flour, superfine
  • 150 g Millet Flour, superfine
  • 120 g Organic Maple Sugar
  • 40 g Arrowroot
  • 4 TBSP Golden Flax Meal
  • 4 TBSP Organic Extra Virgin Olive Oil
  • 4 tsp Baking Powder
  • 2 tsp Organic Vanilla Extract
  • 4 - 6 mL Organic Maple Extract at least 50 drops
  • 1/2 tsp Sea Salt
  • 280 g Organic Zucchini (10 ounces), shredded

Milk Mix

  • 280 mL Milk of Choice (10 ounces)
  • 3 tsp Organic Apple Cider Vinegar
Tried this recipe?Let us know how it was!