A stack of gluten free zucchini pancakes on a white plate with a pad of melting butter on top
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Easy Gluten Free Zucchini Pancakes

It's hard to believe four simple ingredients makes something as tasty as these Easy Gluten Free Zucchini Pancakes. Our family makes these zucchini pancakes all year because it's perfect for using up garden zucchini, and supplies a quick, healthy side dish in the winter. Serve them with marinara or applesauce for dipping and the whole family will devour them!
Course gluten free breakfast, gluten free side dish, vegetable
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 11 pancakes
Calories 87kcal
Author Melissa Erdelac

Ingredients

Instructions

  • In a large bowl whisk the eggs together well. Stir in baking & pancake mix and parmesan until there are no lumps. Then stir in zucchini until well combined.
  • Preheat griddle or non-stick skillet over medium heat. Swipe butter on the griddle and then drop 1/4 cup amounts of batter for each pancake on the hot pan. Use the spoon to flatter and spread the batter slightly and Cook for 2-3 minutes, flip, and cook 2-3 minutes more, or until golden.

Notes

*Growing up, my mom always used regular Bisquick mix (WAY before gluten free was a thing)

Nutrition

Calories: 87kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 206mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 6.7mg | Calcium: 86mg | Iron: 0.7mg