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Zucchini Pancakes - low FODMAP, gluten free, dairy free

Zucchini Pancakes

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5 from 1 review

  • Author: Tara | Treble in the Kitchen
  • Total Time: 50 mins
  • Yield: 12 pancakes 1x


Zucchini Pancakes – A traditional fluffy pancake recipe with a touch of fresh zucchini for a nutritional boost and a fun way to use up summer produce.


  • 2 cups gluten free flour (I love Living Now All Purpose Gluten Free Flour)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 Tbsp coconut sugar or granulated sugar (I usedNOW Coconut Sugar)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp sea salt
  • 1 egg
  • 2 cups milk of choice (I prefer unsweetened almond milk)
  • 1 cup shredded/grated zucchini
  • 1 Tbsp neutral oil (avocado oil works well here!)
  • 1 tsp vanilla extract


  1. Preheat a large skillet over medium heat.
  2. In a large bowl, combine the gluten free flour, cinnamon, nutmeg, sugar, baking powder, baking soda, and sea salt.
  3. In a separate smaller bowl, combine the egg, milk, zucchini, oil and vanilla.
  4. Add the wet mixture to the dry mixture and mix until thoroughly combined.
  5. Test to see if your skillet is hot by dropping a couple of small drops of water on it. If it sizzles, it is ready.
  6. Pour 1/4 cup of batter per pancake onto the skillet and allow to cook for 2 minutes on each side.
  7. Serve warm and top with your favorite toppings (we love nut butter, fruit, and maple syrup!)


*The ingredients in this recipe are low FODMAP according to the Monash University app, but the recipe has not been tested for FODMAP content.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: breakfast, low fodmap, gluten free, dairy free
  • Cuisine: american


  • Serving Size: 1 pancake
  • Calories: 98
  • Sugar: 2 g
  • Sodium: 176 mg
  • Fat: 2 g
  • Carbohydrates: 18 g
  • Protein: 1 g
  • Cholesterol: 16 mg