Fluffy Zucchini Pancakes
If I had a garden or knew how to grow stuff or really even cared to taking care of a living organism, I bet I would have a ton of zucchini in my garden. But since I don’t even have an interest in planting flowers, veggies are out of the question. But luckily I have ton of friends who love growing shit and their gardens are FILLED with zucchini. Zucchini seems to grow like a weed which is really helpful when it comes to creating zucchini recipes. Have you tried my Frosted Zucchini Cake yet? Or my Blueberry Zucchini Muffins? What about my Zucchini Lasagna Roll Ups? It’s all delicious. And now you have a way to add in zucchini to pancakes! And here’s a little tip if you have a picky eater – be sure to peel the zucchini first before you shred it. That way you can’t see any of the green and the pain-in-the-ass human in your life will never know there are veggies in it!
How’s everybody out there feeling through this post-quarantine stage? I feel like the US is a free-for-all these days – Are people still quarantined? Are they living their normal lives? What is going on?! I pretty much quarantined before quarantine became a thing since I’m already a recluse, so things feel mostly the same in my tiny little bubble. I didn’t like going to busy public places before quarantine and I’m still not a fan of it now – one of the small perks to being an introvert. But I know my extrovert friends are STRUGGLING and based off the daily angry messages and comments I get on instagram, many other people out there are struggling, as well. Are you hella nervous about the election? I sure am. And don’t go freaking out thinking I’m talking about politics because I’m not. I’m simply talking about the state of the USA as of right now and what may begin to happen as we move closer and closer to November. Sometimes I wish my job didn’t include being online and on social media. Because I think if it didn’t, I would just throw my phone and computer away and stay in bed for a few months. I have no interested in knowing my aunt’s political views. I’m cool.
I actually have plans to check myself into a hotel for a night and leave my computer and phone at home. I used to be able to travel and that travel often included a phone that didn’t work properly, but now that travel is a no-go, I need some sort of break from communication. My phone buzzes every 12 seconds so thinking about now hearing that buzz for a solid 20 hours sounds MAGICAL. All I want is a massage, some room service, and the silence of a hotel room. I’ve narrowed it down to the hotel I want to stay at, but now I just need to figure out when. Doesn’t that sound delightful, though? No social media fighting, no questions, no cooking for anyone. Just silence, snacks, and trash TV. Nothing has ever sounded better. What do you need right now? Tell me!
Fluffy Zucchini Pancakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 pancakes 1x
- 1/2 cup peeled, shredded, and thoroughly drained zucchini*
- 1/2 cup dairy-free greek yogurt or dairy greek yogurt
- 2 eggs, whisked
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup tapioca flour
- 1 cup almond flour
- 1 teaspoon baking powder
- pinch of salt
- butter, ghee, or coconut oil for greasing pan
- Whisk together zucchini, yogurt, eggs, maple syrup, and vanilla extract in a large bowl.
- Mix in tapioca flour, almond flour, baking powder and salt.
- Place pan over medium heat, grease pan, then use an ice cream scoop to scoop the batter onto pan. Cook on each side for 2-3 minutes, until bubbles begin to show in the batter, then flip.
- Top pancakes with syrup and then enjoy every bite!
*You can use a nut milk bag to fully remove excess liquid from the zucchini
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Oh, Hi! I’m Juli.
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