Fluffy Zucchini Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews


  • 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


  1. Whisk together zucchini, yogurt, eggs, maple syrup, and vanilla extract in a large bowl.
  2. Mix in tapioca flour, almond flour, baking powder and salt.
  3. 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.
  4. Top pancakes with syrup and then enjoy every bite!


*You can use a nut milk bag to fully remove excess liquid from the zucchini