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A plate of pancakes

Zucchini Oat Pancakes (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 small pancakes
Calories 107 kcal


  • 2 tbsp butter, melted (or coconut oil or dairy-free butter alternative)
  • 2 tbsp maple syrup
  • 1/2 cup milk (almond, skim, 2% or whole)
  • 1/2 tsp vanilla
  • 1 egg
  • 1 cup oat flour (certified gluten-free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup shredded zucchini (patted dry between two paper towels, to remove excess moisture)


  1. To a large mixing bowl, add your butter, maple syrup, milk and vanilla and whisk them together till well combined. Add your egg and whisk again till lightly incorporated. Sprinkle your oat flour, baking powder, baking soda, cinnamon, nutmeg and salt inside the bowl. Stir till well combined, forming your pancake batter. Add your zucchini to the bowl and gently fold it into your batter.

  2. Heat your pan or griddle to medium heat. Let your pancake batter rest while your pan/griddle heats up, and the batter should be a little thicker when your pan is hot.

  3. Once hot, place your pancake batter in small scoops onto your pan, forming small pancakes. Cook your pancakes for a few minutes on one side till bubbles are forming, then flip it and continue to cook it on the other side for a couple more minutes. Continue till you've cooked all of your pancake batter.

  4. Top with butter, nut butters, peach butter, maple syrup... and serve. Devour!

Recipe Notes

Store these in an airtight container in the fridge and they should last about 5 days.