My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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breakfast friday >> mini zucchini bread pancakes

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.

breakfast friday > mini zucchini bread pancakes | edible perspective

I’ve made about a gazillion different zucchini bread recipes, but I still wanted to utilize this veggie in a non-veggie-like way.

If not quick bread, then pancakes!

breakfast friday > mini zucchini bread pancakes | edible perspective

Adorable, fluffy, zucchini + pecan filled, cinnamon infused, mini-pancakes.

breakfast friday > mini zucchini bread pancakes | edible perspective

Stacked into a tower.

breakfast friday > mini zucchini bread pancakes | edible perspective

Because pancake towers are kind of the best.

breakfast friday > mini zucchini bread pancakes | edible perspective

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.

breakfast friday > mini zucchini bread pancakes | edible perspective

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.

breakfast friday > mini zucchini bread pancakes | edible perspective

breakfast friday > mini zucchini bread pancakes | edible perspective

If you have yet to be satisfied with gluten-free pancakes I urge you to give this recipe [or this, this, this, or this one] a go.

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.

breakfast friday > mini zucchini bread pancakes | edible perspective

breakfast friday > mini zucchini bread pancakes | edible perspective

Print this!

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
  1. 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.
  2. In a large bowl mix together the oat flour, sweet rice flour, almond meal, sugar, cinnamon, baking powder, and salt.
  3. In another bowl whisk together the eggs then whisk in the milk, applesauce, coconut oil, and vanilla until well combined.
  4. Pour into the dry ingredients and whisk until just combined. 
  5. Measure the zucchini then place it in the bowl along with the nuts and fold until just incorporated.
  6. Let sit for 7-10 minutes.
  7. While waiting, preheat a large skillet over med-low heat with a little coconut oil.
  8. 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.
  9. 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.
  10. 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. 


breakfast friday > mini zucchini bread pancakes | edible perspective

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.

baked doughnuts for everyone | edible perspective

Don’t forget to tag your breakfast! #bfastfridayclub

Happy weekend!!


Reader Comments (31)

Amazing news!!! So exciting to see the book cover in real life :) Or as close to it as possible in the meantime....
And these pancakes look amazing. I need to add zucchini to my next batch pronto. Love the fallen stack shot!
September 5, 2013 | Unregistered CommenterLaura (Blogging Over Thyme)
So happy for you, and can't wait to get my hands on a copy!!
September 5, 2013 | Unregistered CommenterEmily Malone
Ashley, I am so incredibly excited for you!!! Ok and for me! I cannot wait to have that book in my hands!! The cover is stunning!

Also, loving these gorgeous photos! I actually just made mini pancakes. So darn fun! Seriously, why is mini always so fun?!? Love it!
September 5, 2013 | Unregistered CommenterTieghan
can't wait to buy this book! also please tell me you are going to write a breakfast central book with pancakes, frittatas, muffins, etc. PLEASE tell me this is true and not just a daydream of mine. PS these look incredible!
September 5, 2013 | Unregistered Commentershelley
This looks simple, tasty and perfect for the few fresh items I have in my fridge tonight! :)
September 5, 2013 | Unregistered CommenterVoucher Discount
Oh the proper book is so gorgeous! Congratulations Ashley!
September 6, 2013 | Unregistered CommenterKathryn
Oh yum! I love mini pancakes!! And zucchini bread. So these kinda look amaaaahzing.
September 6, 2013 | Unregistered CommenterSophie
Any success with flax eggs instead of chicken eggs?
September 6, 2013 | Unregistered CommenterSuzanne
@Laura - Aww, thank you so very much!

@Emily Malone - Thanks, friend!! xo

@Tieghan - Truly appreciate your enthusiasm! Thanks!

@Shelley - That would be fitting, huh? Nothing in the works just yet! And, thank you!

@Kathryn - <3 thank youuuu

@Suzanne - I don't typically like using flax eggs in gluten-free/vegan cooking/baking, as I feel the texture always turns out pretty gummy. I've heard better results with chia-eggs but I've experimented a lot with adding plain ground flax to the mix and then just adding a bit more milk. For this recipe my best guess is using 2 tablespoons of ground flax with 1/4 cup more milk. Stir until just combined and make sure to let the batter sit as directed. The batter will be thick and result in a thicker pancake. Also, cooking at the med-low temp will help ensure they cook all the way through. I haven't tested this but let me know if you try it out or if you have success with another method. I do have a GF-vegan waffle recipe if you like waffles:
September 6, 2013 | Registered CommenterAshley
Congratulations! I love the book cover, and these pancakes look divine. Might have to buy yet another summer zucchini to whip these up before they're no longer plentiful!
September 6, 2013 | Unregistered CommenterMarisa @ Uproot from Oregon
Yum! I have a zucchini bread pancake recipe, too:
Though I might have to try yours to compare -- they're totally different. I also love the idea of topping them with cream cheese -- hadn't thought of that before.
September 6, 2013 | Unregistered CommenterTammela
Ahhh I LOVE the cover of your book!!! That is a great shot with the sugar sifting down onto the stack. You must be so proud. I can only imagine what it's like to flip through the book after all that work. Can't wait to get my own copy!
September 6, 2013 | Unregistered CommenterAngela
I am sooo not gluten free. I love my bread, but I always turn to you for a bread break. I will be making these for sure
Congratulations on the cookbook! What an exciting time this must be! Lovely recipe, and a great way to utilize all those zucchinis!
September 6, 2013 | Unregistered CommenterLindsey
These are awesome! I think i'll make up a bunch and freeze them individually. They're perfect b/c then you just pop them into the toaster to defrost and warm up and you got fresh pancakes all over again!
September 6, 2013 | Unregistered CommenterMaria Tadic
I've been loving your pancake recipes - the coconut tres leches is by far my favorite, but they're all delicious! Even though I'm not completely gluten free, I (and my boyfriend and even my mother) have loved your pancakes. You would never know they're g.f.! Plus it's fun to use new ingredients, like the different flours. Thanks! I'm excited for your donut book!
September 6, 2013 | Unregistered CommenterAshley
1) These pancakes just look INCREDIBLE!
2) I'm so happy I found your lovely blog
3) Cannot wait to get that book in mah hands! Douuuuuughnuts for-eva!!!
September 6, 2013 | Unregistered CommenterAshley - Baker by Nature
YUM!! I love the big chunks of zucchini in between! And CONGRATS on your book! I can't wait until it comes out. I have quite a few gluten-free friends that will love it.
I had a recipe to link to today and just couldn't get to writing a post last night. Booo. Maybe I'll save it for next Friday.

I love that fallen stack, too. Would have poured more syrup over it and eaten right off the table. (and eeeeeee so excited for your book!!!)
September 6, 2013 | Unregistered CommenterKatie
@Maria - Fabulous idea!! I keep the extras in the fridge and snack on them for a few days, or eat a few for breakfast with a side of eggs! :)

@Ashley - I'm so so excited to hear you--and your fam--love the pancakes even not being fully GF. Thanks for letting me know!

@Ashley - Awww, thanks for saying hello! And...yes, doughnuts-4-life. :)

@Christina - Thanks so much!

@Katie - Oh know I did the same! :) Eeee is right...see you SOON! xo
September 6, 2013 | Registered CommenterAshley
Your recipes certainly do not lead me astray! There are still so many I want to try. And I love some good zucchini bread so these pancakes (a breakfast food) are naturally a fabulous thing. Excited about your book! :)
Soooooo excited to get your book, and I agree abut the previous breakfast book comment, that would be SO great!!!!!
September 6, 2013 | Unregistered CommenterChristina
Ooh these look so yummy! Congrats on your cookbook! I can't wait to see your recipes! I love your blog, especially since you're a fellow Colorado blogger! :)
September 7, 2013 | Unregistered CommenterAlex @ Kenzie Life
first, congrats on the book news! how fun! I still haven't ventured into fried doughnut territory, so your book will absolutely be on my want list as soon as it's out! second, how have I never thought to top pancakes - especially zucchini or sweet potato or pumpkin - with cream cheese? shame on me. love cream cheese, so it should've been a natural pairing for me.
I came across awesome recipes at this food blog which were a great hit with my family:

I am sure it will interest you:)
September 8, 2013 | Unregistered Commentersisilia
Great, great, great recipes!
Need, need, need!
September 8, 2013 | Unregistered CommenterEmily @ My Little Lasik
Wow..wnderful idea. I also love your pics. I won't pass the chance to slip my hubby some veggie in his breakfast. Thanks for sharing :)
September 9, 2013 | Unregistered CommenterPang
I like you on facebook!
September 11, 2013 | Unregistered CommenterMartina
I follow you on twitter
September 12, 2013 | Unregistered CommenterAndrea M
mmmm oh donuts, anything with cinnamon :)
September 12, 2013 | Unregistered CommenterAndrea M

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