The perfect weekend breakfast: Shredded Zucchini Almond Flour Pancakes, with a drizzle of maple syrup, delicious cream and strawberries!

stack of zucchini panckes with strawberry

Friends, enjoy these Shredded Zucchini Almond Flour Pancakes, made with summer zucchini! They’re delicious to serve for Sunday brunch, or even a weeknight dinner.

Shredded Zucchini Almond Flour Pancakes

If you’re like our family, we love breakfast for dinner.

beautiful stack of zucchini pancakes plated on white plate

Zucchini Almond Flour Pancakes

Fresh from the garden, grab as much zucchini as possible and grate away! My mom would make zucchini pancakes when I was a kid, with garden zucchini. She made them small and they were delish!

Grate the zucchini for these delicious pancakes. And the topping? Well, it’s pretty tasty!

stack of zucchini pancakes

Ingredients for zucchini pancakes: 

  • Small zucchinis
  • Ground flax
  • Almond flour
  • Honey
  • Salt + Cinnamon + Nutmeg
  • Vanilla
  • Greek yogurt
  • Chia seeds
  • Eggs
  • Coconut milk
  • Coconut oil

zucchini pancake batter in a bowl

How to make zucchini pancakes

  1. Finely shred the zucchini (you can use a food processor or a cheese grater).
  2. Combine zucchini with ground flax, almond flour, honey, salt, vanilla, cinnamon, nutmeg, Greek yogurt, chia seeds, eggs, and coconut milk.
  3. Allow to sit overnight in the fridge (optional).
  4. Heat coconut oil in a hot pan per pancake. (Cooking in hot oil makes the outside nice and crispy.) Place about 1/4 cup of batter onto hot oil.cooking a zucchini pancake
  5. Allow pancake to cook for a minute before reducing the heat to medium/low. Cook pancake 3/4 of the way through (wait until small bubbles appear before flipping), 2-3 minutes per side.
  6. Serve with delicious toppings such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter. (Add nut butter for extra protein :)

stacking zucchini pancakes on a plate

Toppings for almond flour pancakes:

Here are the delicious toppings for pancakes, of course totally optional:

  • Butter
  • Maple syrup
  • Honey
  • Berries or compote (Try my Summer Cherry Compote Recipe)
  • Whipped cream with coconut sugar
  • Almond butter, cashew butter, or nut butter

Shredded Zucchini Almond Flour Pancakes

These pancakes are incredibly filling, because they are protein-packed and don’t have as high amount of carbohydrates as regular pancakes.

Don’t forget a delicious strawberry on top!

ENJOY!

taking a bite of zucchini pancakes

More pancake recipes:

Epic Silver Dollar Pancake Board

Lemon Poppyseed Pancakes with Berry Compote

Frozen Mixed Berry Compote

stack of zucchini pancakes
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Shredded Zucchini Almond Flour Pancakes

Ingredients

  • 2 small zucchini, shredded
  • cup ground flax
  • 1 ½ cup almond flour
  • 1 Tbsp. honey
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla
  • ½ cup Greek yogurt
  • ¼ cup Chia seeds
  • 6 eggs
  • ½ cup coconut milk
  • Coconut oil for cooking
  • Optional toppings: maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, cashew butter

Instructions

  • Finely shred the zucchini (you can use a food processor or a cheese grater). Combine zucchini with ground flax, almond flour, honey, salt, vanilla, cinnamon, nutmeg, Greek yogurt, chia seeds, eggs, and coconut milk.
  • Allow to sit overnight in the fridge (optional).
  • Heat 1/4 Tbsp. coconut oil in a hot pan per pancake. (Cooking in hot oil makes the outside nice and crispy.) Place about 1/4 cup of batter onto hot oil. Allow pancake to cook for a minute before reducing the heat to medium/low. Cook pancake 3/4 of the way through (wait until small bubbles appear before flipping), 2-3 minutes per side.
  • Serve with delicious toppings such as maple syrup, honey, berries, whipped cream with coconut sugar, almond butter, or cashew butter. (Add nut butter for extra protein :)

Video

Notes

Originally posted MAR 2017.
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cutting into a stack of zucchini pancakes

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