Zucchini Pancakes Recipe: The Perfect Gluten-Free Breakfast

Are you looking for a delicious and healthy meal that’s easy to prepare and perfect for any time of day? Look no further than my gluten-free zucchini pancakes recipe! This dish is a perfect balance of savory flavors and healthy ingredients, bringing together fresh zucchini, extra virgin olive oil, and gluten-free flour to create a dish that is both nutritious and delicious.

Not only is this recipe gluten-free, but it’s also dairy-free, making it an ideal choice for those with dietary restrictions. Even better, my zucchini pancakes are made with organic ingredients, ensuring that every bite is packed with wholesome goodness.

Whether you’re a seasoned chef or a novice cook, this recipe is easy to follow and will yield amazing results. The pancakes come together quickly and easily in just a few simple steps, making them the perfect choice for busy weeknight dinners or lazy weekend brunches.

So why wait? Get ready to whip up a batch of these flavorful and healthy pancakes today! Trust me, your taste buds (and your body) will thank you.

Why You’ll Love This Recipe

My Zucchini Pancakes (Gluten Free)
My Zucchini Pancakes (Gluten Free)

Are you in the mood for something savory and satisfying, yet gluten-free? Look no further than my zucchini pancakes recipe! These pancakes, also known as zucchini fritters, are made with shredded zucchini and gluten-free flour, making them a healthy and tasty option for any time of day.

One of the best things about this recipe is its versatility. Not only can you eat these savory pancakes on their own or as a side dish, but they also make a great base for toppings like guacamole or salsa. This is no ordinary pan-fried zucchini pancake: it’s a flavor-packed culinary experience that caters to many diets.

Plus, by using fresh ingredients like grated zucchini, diced red onion, and fragrant basil leaves, you’re getting a nutritious meal that won’t weigh you down. You can rustle up this recipe past those tired midweek fatigue, and impress your family with a restaurant-style dish from your kitchen!

So if you’re looking for a healthy and simple recipe that will satisfy your taste buds while staying gluten-free, give my zucchini pancakes recipe a try. Trust me; it will be love at first bite!

Ingredient List

 This is not your ordinary pancake: Buttery zucchini goodness.
This is not your ordinary pancake: Buttery zucchini goodness.

As a nutritionist and food blogger, I always emphasize the importance of choosing ingredients that are not only delicious but also healthy. With this gluten-free zucchini pancake recipe, we’ll be using ingredients that are all-natural and nutritious – from the grated zucchinis to the almond flour.

Here are the ingredients you’ll need:

  • 2 medium-size zucchinis, grated
  • 1 teaspoon sea salt, divided
  • 2 large eggs
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/4 cup grated parmesan cheese (optional)
  • 1/2 cup gluten-free flour (can be substituted for chickpea or rice flour)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • A pinch of black pepper
  • Extra virgin olive oil for frying

The Recipe How-To

 Perfect morning pick-me-up: Tasty and healthy zucchini pancakes.
Perfect morning pick-me-up: Tasty and healthy zucchini pancakes.

Now that we’ve got our ingredients all lined up and ready to go, let’s get down to the nitty-gritty of making these * delicious gluten-free zucchini pancakes *. Follow along with these step-by-step instructions and you’ll have a stack of golden brown fritters in no time!

Step One: Prep Your Zucchini

Start by washing 2 large zucchinis and shredding them into a bowl. Sprinkle them with 1 teaspoon of sea salt, give them a good mix, and let them sit for 15 minutes. You then want to place the shreds into a clean kitchen towel and squeeze out as much water as possible.

Step Two: Mix Your Ingredients

In a separate bowl, whisk together 2 large eggs, 1 tablespoon of extra virgin olive oil, and 1/2 cup of gluten-free pancake mix until smooth. In another bowl, combine the shredded zucchini, 1 diced red onion, 1/4 cup grated Asiago cheese, and 6 thinly sliced fresh basil leaves. Add this mixture to your egg mixture and combine it all together.

Step Three: Cook Your Pancakes

Heat a large non-stick skillet over medium-high heat, adding extra virgin olive oil for grease. Scoop heaping tablespoons of the mixture onto the skillet and flatten each scoop with a spatula or fork. Cook each side until golden brown (around 3-4 minutes).

Step Four: Serve and Enjoy Your Gluten-Free Zucchini Pancakes

Serve your hot-off-the-skillet zucchini pancakes garnished with green onions on top together with your choice of dipping sauce on the side.

Enjoy your healthy gluten-free creation!

Substitutions and Variations

 Love veggies but hate the taste? My zucchini pancakes hide them perfectly!
Love veggies but hate the taste? My zucchini pancakes hide them perfectly!

When it comes to cooking, there’s always room for experimentation and adaptation. Even with a tried-and-true recipe like these gluten-free zucchini pancakes, there are ways to change things up and make them your own.

First of all, let’s talk about the flour. While the recipe calls for gluten-free flour or almond flour, you can use any gluten-free flour mix you prefer, such as rice or chickpea flour. If you don’t need the pancakes to be gluten-free, you can use regular wheat flour or even pancake mix.

For a vegan version of these zucchini pancakes, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or your favorite egg substitute. You can also skip the cheese or replace it with a vegan cheese alternative.

For a low-carb option, try substituting some of the flour with coconut flour or oat flour. It will change the texture a bit, but they will still be delicious.

If you’re feeling adventurous, add some other veggies to the mix such as shredded carrots or sweet potato. You could also swap out the asiago cheese for parmesan or feta.

Lastly, if you’re looking for some new zucchini recipes to try, consider making zucchini fritters, courgette fritters (as they call them in the UK), fried zucchini patties, keto zucchini bread or even vegan zucchini corn fritters.

The options are endless, so don’t be afraid to get creative in the kitchen and experiment with different ingredients until you find your perfect variation of these healthy zucchini pancakes.

Serving and Pairing

 Nothing will start your day better than these guilt-free pancakes.
Nothing will start your day better than these guilt-free pancakes.

When it comes to serving and pairing zucchini pancakes, there are countless options available to you. One popular way to serve zucchini pancakes is simply with a dollop of sour cream or some crumbled feta cheese on top. These toppings add an extra tangy flavor that perfectly balances the sweet and savory notes of the pancake.

If you are looking for a bit more substance, try topping your zucchini pancakes with some freshly sliced avocado or roasted cherry tomatoes. You can also add some crispy bacon bits or smoked salmon for a more decadent pairing. These hearty toppings will take your pancakes from a light side dish to a filling meal creation.

Additionally, you can always serve your zucchini pancakes with a side salad, such as rocket or baby spinach leaves, for a refreshing and healthy combination. A citrus-based dressing would work well with these greens and the earthy flavor of the pancakes.

Finally, don’t forget about the beverages! A cold glass of unsweetened iced tea or lemonade pairs perfectly with zucchini pancakes for a refreshing summertime treat. Alternatively, you can indulge in some wine and choose a light and crisp variety such as Sauvignon Blanc or Pinot Grigio.

Overall, there are plenty of ways to serve and pair your delicious gluten-free zucchini pancakes, so get creative and enjoy!

Make-Ahead, Storing and Reheating

 Pancakes don't have to be boring: Put some zucchini in them!
Pancakes don’t have to be boring: Put some zucchini in them!

One of the best things about these gluten-free zucchini pancakes is that you can make them ahead and store them in the fridge or freezer for easy meal prep. To make ahead, simply cook the pancakes as per the recipe instructions and then let them cool completely. Once cooled, transfer them to an airtight container and store them in the fridge for up to five days or in the freezer for up to 3 months.

When it comes time to reheat your pancakes, you have a few options depending on your preference. If you want to maintain a crispy texture, preheat your oven to 350°F (175°C) and place the pancakes on a lined baking sheet. Bake for about 8-10 minutes or until heated through.

For a quicker option, you can reheat the pancakes in the microwave. Place the pancake on a microwave-safe dish and heat for about 20 seconds at a time until heated through.

Lastly, if you prefer a more fried texture, you can also reheat the pancakes in a pan with some extra virgin olive oil over medium heat until they are crispy and heated through.

Whatever method you choose, these zucchini pancakes will taste just as delicious reheated as they did when freshly cooked!

Tips for Perfect Results

 These amazing pancakes get your veggies in without sacrificing flavor.
These amazing pancakes get your veggies in without sacrificing flavor.

Now that you have the ingredient list and instructions, there are a few tips I want to share with you to ensure your zucchini pancakes turn out perfectly every time.

1. Squeeze the shredded zucchini

One of the essential steps in making zucchini pancakes is squeezing out excess water from the shredded zucchini. Put it in a kitchen towel or cheesecloth and give it a good squeeze. Removing excess moisture helps the fritters hold together better, and they won’t be soggy.

2. Optimal pan temperature

To achieve perfect crisp on both sides of your zucchini pancakes, make sure your pan is heated to medium heat before adding the batter. Too hot or too cold pan temperature can result in burnt or under-cooked pancakes.

3. Use gluten-free flour appropriately

If you’re making gluten-free zucchini pancakes, use gluten-free flour as directed in the recipe. However, don’t substitute it for almond flour, chickpea flour or coconut flour in the same quantity. Each flour has different absorbency rates, so use them judiciously.

4. Experiment with substitutions

Don’t hesitate to try out new ingredients as per your preference while making these pancakes. For instance, if you are vegan or looking to reduce calories, swap eggs with chia seeds or flax eggs; try oat flour instead of almond as it is cheaper and easily available.

5. Extra flavors

For some added flavors, consider including grilled onions, sun-dried tomatoes or bell peppers in your pancake mixture.

By following these additional tips, you’ll achieve perfect and delicious results every time! Happy cooking!


As a nutritionist cum food blogger, I understand that you may have some questions about this recipe. Therefore, in this section, I have compiled some frequently asked questions about the gluten-free zucchini pancakes recipe. Don’t worry if you don’t see your question answered here; feel free to ask it in the comments section below! Now let’s dive into these FAQs and clarify any lingering doubts you may have before heading to the kitchen to cook up these delicious pancakes.

What can I use instead of flour in fritters?

If you want to enjoy healthy organic meals, consider using chickpea flour. This versatile ingredient is perfect for making delicious fritters, pancakes, and veggie burgers, or as a thickener for sauces and soups. With lower carbs and calories and a higher protein and fiber content than regular flour, chickpea flour is not only tasty but also great for your health.

Why are my gluten free pancakes gummy?

When it comes to gluten-free baking, the use of white rice flour is quite popular. However, it can often result in a gummy texture in cakes. Although white rice flour is not necessarily a bad choice, it is important to ensure it is balanced with other flours, such as sorghum flour. This ensures that the flour mixture does not clump and avoids creating an unpleasant texture in your baked goods.

What goes good with zucchini pancakes?

Zucchini fritters are commonly accompanied by sour cream or marinara sauce, both options are scrumptious for dipping. Additionally, these fritters can be transformed into a vegetarian slider or burger by being presented on a bun.

Bottom Line

In conclusion, my gluten-free zucchini pancake recipe is not only a delicious meal option but also a healthy and nutritious one. It’s perfect for those who want to incorporate organic, gluten-free and dairy-free foods into their meals. With simple ingredients such as shredded zucchini, eggs, almond flour, asiago cheese, and fresh basil leaves, this recipe is full of flavor and nutrition.

What sets this recipe apart is its versatility. You can make it your own by adding your favorite herbs or using different flours such as rice flour or oat flour. You can also turn these zucchini pancakes into zucchini fritters by adding some chickpea flour and frying them up.

Ultimately, my zucchini pancake recipe is easy to make and adaptable to anyone’s dietary needs. It’s a great way to incorporate more vegetables into your diet without sacrificing flavor. So next time you’re looking for a healthy yet tasty meal option, give my zucchini pancake recipe a try!

My Zucchini Pancakes (Gluten Free)

My Zucchini Pancakes (Gluten Free) Recipe

I looked at a lot of zucchini pancake recipes and came up with this gluten free version.
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Prep Time 7 mins
Cook Time 5 mins
Cuisine Gluten-free
Calories 106.7 kcal


  • 1 medium stalk zucchini, coarsely grated (no need to squeeze out water)
  • 1 -2 whole egg
  • 1 -2 teaspoon red onion, chopped
  • black pepper, freshly ground
  • 3 fresh basil leaves, snipped
  • 1 -2 tablespoon asiago cheese, freshly grated on fine holes of grater
  • extra virgin olive oil
  • salt


  • Using the coarse end of a grater, grate zucchini into a bowl.
  • Add 1 egg and mix to blend. If mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy (like cole slaw), but should not be dripping with egg liquid.
  • Start heating some olive oil in a large skillet.
  • Add onion, black pepper, basil and asiago cheese to the zucchini. (These are not measured; you just sort of intuit it.) Add a hint of garlic, or extra pepper, or a little cayenne pepper if you want to kick it up a bit or if you want to mask the sweetness of the sautéed zucchini.
  • When the oil is hot but not smoking, put a forkful of batter into the pan, immediately mashing it down with a fork to spread the batter and form thin pancakes that can crisp easily. Repeat til pan is full.
  • It is better to sauté in two large pans simultaneously rather than cook a second batch of pancakes in the re-used oil, as they will pick up an unpleasant odor.
  • When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second side. Drain on paper towels.
  • Serve and salt the pancakes at the table.
  • Note: Sauteed zucchini tends to be sweet, so you may want to add a hint of garlic, extra black pepper or cayenne pepper to kick it up a little.

Add Your Own Notes


Serving: 127gCalories: 106.7kcalCarbohydrates: 7.3gProtein: 8.7gFat: 5.3gSaturated Fat: 1.6gCholesterol: 211.5mgSodium: 89.8mgFiber: 2.3gSugar: 3.9g
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