I’m finally starting to feel a little more comfortable with the light in my new kitchen. It will be even better when my photography boards aren’t propped up on top of 3 un-level boxes, when large pieces of our floor aren’t missing, and when our fridge is back in the kitchen instead of the basement. But you know, those things just make for a greater challenge. I’m already loving the new space and had a little too much fun shooting these pancakes.
If not quick bread, then pancakes!
Adorable, fluffy, zucchini + pecan filled, cinnamon infused, mini-pancakes.
Stacked into a tower.
Because pancake towers are kind of the best.
However, I may recommend a slightly wider plate before you dig in, unless you want to finish eating off the table when the stack topples over.
Instead of butter try topping these with cream cheese—my all-time favorite zucchini bread topping. Not that zucchini bread really needs a topping, but you know, when in Rome.
If you’re not gluten-free, I still highly recommend these babies. I know it may seem silly to make a gluten-free recipe if you’re not gluten-free but you just have to trust me with the pancake recipes.
I would never lead you astray.
Mini Zucchini Bread Pancakes gluten-free, dairy-free // yields 14, 3-inch pancakes
- 3/4 cup grated zucchini, lightly packed
- 1/2 cup gluten-free oat flour
- 1/2 cup sweet rice flour
- 1/4 cup almond meal, or almond flour
- 2 tablespoons muscovado sugar, or sucanat/brown sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsweetened almond milk, or 1-2%/soy/hemp
- 1/4 cup unsweetened applesauce
- 1 tablespoon unrefined melted coconut oil, or other baking oil
- 1 1/2 teaspoons vanilla extract
- 1/3 cup chopped pecans, or walnuts
- Spread your grated zucchini in an even layer on a doubled over towel and place another doubled over towel on top. Lightly press to soak up moisture and let sit while you mix the batter.
- In a large bowl mix together the oat flour, sweet rice flour, almond meal, sugar, cinnamon, baking powder, and salt.
- In another bowl whisk together the eggs then whisk in the milk, applesauce, coconut oil, and vanilla until well combined.
- Pour into the dry ingredients and whisk until just combined.
- Measure the zucchini then place it in the bowl along with the nuts and fold until just incorporated.
- Let sit for 7-10 minutes.
- While waiting, preheat a large skillet over med-low heat with a little coconut oil.
- Scoop the batter into the pan [I fit 3 small scoops into a 9-inch pan] and lightly spread with the back of the spoon if needed.
- Let cook for about 3 minutes or until you see the top filled with bubbles, then flip and cook another 3 minutes. Adjust the temperature if needed. You want both sides golden brown.
- Serve while hot + top however you like.
notes/substitutions: For thin pancakes use 2-3 more tablespoons milk. For thicker pancakes, use 2 tablespoons less milk. If you like your pancakes a bit sweeter add 1-2 more tablespoons of sugar. Since they’re topped with maple syrup I like to leave them at 2T.
And in other completely, ridiculous, unbelievable, surreal news, I got the advance copy of my BOOK in the mail yesterday!!! Cue the happy dancing + crazy excitement [which I currently cannot control!]! More book news soon, but for now I just had to share THIS!
Official release date is October 1st.
Don’t forget to tag your breakfast! #bfastfridayclub