1 1/2cupsall-purpose gluten free flour blend with xanthan gumI used Better Batter Flour
1 1/2tablespoonsground golden flax seedoptional
1/4teaspoonsalt
1 1/2teaspoonsbaking soda
1tablespoonground cinnamon
3/4teaspoonground or grated nutmeg
3large eggs
1/4cupolive oil
1/4cupbrown sugar
1/4cupplain dairy free yogurtI used coconut yogurt
1/4 to 1/2cupplain unsweetened milk substituteI used almond milk, more as needed
Zest from half a lemonfinely minced, optional
2teaspoonsgluten free vanilla extract
Instructions
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!