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 we 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
