Zucchini Pancakes


These pancakes are a scrumptious way to sneak some green veggies into breakfast.  The buckwheat flour, which is gluten free gives these a nice hearty taste.

Zucchini Pancakes

If you love zucchini bread, you are going to love these pancakes. Fresh grated zucchini and winter spices make these green pancakes hard to resist for even the pickiest of eaters.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 to 6
Author Valerie Remy-Milora


  • 1 cup buckwheat flour
  • 3 tbsp. coconut palm sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1 egg
  • 1 cup almond milk
  • 2 tbsp. melted coconut oil
  • 1 tsp. vanilla extract
  • 1 large zucchini grated


  • Combine flour, palm sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl and mix until well blended.
  • In anther bowl, whisk egg, then add milk, coconut oil and vanilla extract. Mix thoroughly then add to dry ingredients and mix until combined. Fold in the grated zucchini.
  • Pour a small ladle of batter onto a hot skillet, lightly oiled with coconut oil.
  • When bubbles appear and edges turn golden flip pancake. Cook another minute or so until pancake is golden brown.
  • Serve hot, drizzled with warm honey or a dollop of maple whipped cream. Yum!

Change it up!

Add 1/4 cup shredded coconut for extra flavor and a little crunch.
And if you’re feeling decadent… a 1/4 cup of white chocolate chips as well.. purely wicked!

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