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Secret Recipe Club – Zucchini Bread Pancakes

Course breakfast & brunch, dairy free, gluten free, pancakes
Servings 4


  • 3 cups packed zucchini shredded & drained
  • 1 1/2 cups all-purpose gluten free flour blend with xanthan gum I used Better Batter Flour
  • 1 1/2 tablespoons ground golden flax seed optional
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground or grated nutmeg
  • 3 large eggs
  • 1/4 cup olive oil
  • 1/4 cup brown sugar
  • 1/4 cup plain dairy free yogurt I used coconut yogurt
  • 1/4 to 1/2 cup plain unsweetened milk substitute I used almond milk, more as needed
  • Zest from half a lemon finely minced, optional
  • 2 teaspoons gluten free vanilla extract


  • Make sure your zucchini has drained a bit before using it in this recipe. If your squash is fresh, it will give off a lot of excess water as it sits. Grate zucchini first, then set aside in a colander while assembling the other ingredients.
  • In a small bowl whisk together the dry ingredients: gluten free flour blend, ground golden flax, salt, baking soda, cinnamon, and nutmeg. Add remaining ingredients, except the zucchini. Mix everything together. We used an immersion blender to mix this part of the recipe. The batter will be thick. Add zucchini and stir into batter. If batter seems too thick, add more milk substitute until batter is the correct thickness for pancake batter.
  • Pour 1/4 cup of pancake batter in an oiled or well seasoned pre-heated skillet. Cook till golden on one side and steam bubbles start to form on the top. Flip and wait till the other side turns golden brown. Continue with remaining batter until all pancakes are cooked. Serve with maple syrup and enjoy!