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Gluten Free Dairy Free Zucchini Pancakes

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Gluten Free Dairy Free Zucchini Pancakes

Angela
The Cook
6 Servings
8 Ingredients
6 Comments

Start your day off with a dose of vegetables from these savory Gluten Free Dairy Free Zucchini Pancakes. Perfect for both those mornings you need to an easy grab and go meal or the days you have time to linger at the table and enjoy them with some sausages or fruit.

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6 Servings
8 Ingredients
6 Comments

Ingredients

  • 1 ½ cups grate Zucchini
  • ½ cups mince Onion
  • 2 teaspoons mince Garlic, Cloves
  • 3 individual Egg
  • ½ cups Flour, Gluten Free All-Purpose
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ¼ cups Vegetable Oil

Containers

Supplies

  • Labels
  • Wax Papers

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix zucchini, onion and garlic together.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix zucchini, onion and garlic together.
  2. Add eggs and mix well.
  3. In a separate bowl, stir together dry ingredients.
  4. Add dry ingredients to zucchini mixture.
  5. Drop 1/4 cup of mixture in a heated oil pan and cook.
  6. Flip and cook the other side until browned.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
1 pancake
Amount Per Serving
Calories
178
Total Fat
12g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
113mg
Sodium
127mg
Total Carbohydrates
12g
Fiber
1g
Sugar
2g
Protein
5g
WW Freestyle
4

Categories

10-ingredients-or-less, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, summer, fall, low-histamine, vegetarian, 30-min-meal

Categories

10-ingredients-or-less, shellfish-free, fish-free, soy-free, gluten-free, dairy-free, gluten-free-dairy-free, nut-free, summer, fall, low-histamine, vegetarian, 30-min-meal

6 Comments

Join the discussion

    1. Yep, it is potato flour as per the original recipe flour blend… BUT pancakes are very flexible and forgiving due to how they are cooked, so you can try replacing the potato flour with almond meal or coconut flour for best results in this recipe. Or simply add a bit more of another gluten free flour until the batter is a good texture.

      Reply

  2. These zucchini pancakes look absolutely delicious! Zucchini is so plentiful right now and we love finding new uses beyond the typical breakfast zucchini quick bread. These cakes look so simple and delicious, I don’t think they’ll last in the office very long! Thanks for sharing this great recipe! 🙂

    Reply