This gluten free pancake recipe all started with me wanting to make something healthier for the kids. I thought about zucchini muffins to start with, thought about waffles, thought about just having them eat the zucchini (which they enjoy), and finally settled on zucchini pancakes, since I haven’t been down this road before. I’ve been a big fan of “veggie loading foods” so this was a new way to give it a go.
I have to tell you, these zucchini pancakes turned out better than I could have imagined. The fluffiness was on point (which is always tough for gluten free pancakes), and the kids really enjoyed them. I loved the extra veg, and there were no leftovers… that seems to be a recurring theme around here lately.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Avocado, Bananas, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Oat, Onion, Pea & Pea Protein, Poultry, Red Meat, Rice, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, Vegan
Compatible With: Apple Free, Corn Free, Latex Cross Reactive Foods Free (H/M), Nightshade Free, Potato Free (Nightshade Variety), Stone Fruit Free, Pollen Cross Reactive Free (Alder, Birch, Mugwort)
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