Zucchini Bread Coconut Flour Pancakes

 

It’s 6 am on a Wednesday morning, but I’m about ready to start a dance party (all my myself) because I only have 2 MORE DAYS OF SCHOOL!! <— insert ALL the party and smiley face emojis

That’s right— as of Friday at 2 pm I will have finished yet another wonderfully crazy school year teaching my favorite little 6 and 7-year-olds!

I secretly love the last week of school. Everyone is always in a great mood because the end is SO near and our days are packed with fun celebrations, picnics, and activities that we wouldn’t normally get to do during a typical school week. Plus, the OCD organizer in me gets super excited about packing up my classroom and cleaning out the remnants of the school year. There is something so satisfying about a clean room! (don’t judge me haha).

 

Zucchini Bread Coconut Flour Pancakes {gluten free, grain free} // pumpkinandpeanutbutter.com

 

But the BEST part about the end of the school year, is obviously, summer break!! Like most teachers, I do work a second job over the summer as a full-time nanny, but I get a few weeks off before my gig starts to relax, rejuvenate, cook whatever I want, exercise whenever I want, and eat the most delicious breakfasts (since I’m not running out the door at 6:30 am).

So in honor of the lazy mornings that next week with bring, I’m sharing a new, simple, and totally scrumptious pancake recipe today!

Does anyone still use the word scrumptious nowadays?? Just me?? Well, I think it’s the perfect description for pancakes, so we’re just going to roll with it today.

Anyways! In the past year, I’ve shared with you two of my all time favorite pancake recipes using coconut flour: these Pumpkin Peanut Butter Coconut Flour Pancakes and these Peanut Butter Banana Coconut Flour Pancakes. Coconut flour is the BEST, especially for pancakes, because it’s packed with protein, fiber, vitamins, and makes for such an interesting texture. Not to mention, it’s completely gluten-free. So I made a new spin on coconut flour pancakes that I think you’re totally going to fall head-over-heels for…

 

Zucchini Bread Coconut Flour Pancakes {gluten free, grain free} // pumpkinandpeanutbutter.com

Zucchini Bread Coconut Flour Pancakes {gluten free, grain free} // pumpkinandpeanutbutter.com

 

Zucchini Bread Coconut Flour Pancakes!! I have absolutely adored zucchini bread (and muffins) since I was a kid, so the idea of making a zucchini bread-inspired pancake seemed just about the most perfect combination to me. And better yet, these pancakes are super easy to throw together!

If you’ve made anything with coconut flour before, you know that this type of flour can be a little trickier to work with. Since coconut flour is so dense and absorbent, you need to balance it out with more liquid and eggs than your typical flour. I used 2 eggs, peanut butter, applesauce, milk, a little bit of maple syrup, and, of course, shredded zucchini as my liquid ingredients— so you can probably tell already how filling and nutrient-rich these babies are!

Once cooked, these pancakes are the perfect combination of light, yet wholesome, and almost melt in your mouth (thanks to that coconut flour). I’m not a big syrup gal, so I threw on some melted butter and cinnamon, but you can top them with just about anything you’d like!

Hope you guys enjoy 🙂 Now let’s go rock out the rest of this week!

 

Zucchini Bread Coconut Flour Pancakes {gluten free, grain free} // pumpkinandpeanutbutter.com

Zucchini Bread Coconut Flour Pancakes {gluten free, grain free} // pumpkinandpeanutbutter.com

Zucchini Bread Coconut Flour Pancakes

Serves 5-6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast

Ingredients

  • 1/4 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs, slightly beaten
  • 2 tablespoons natural peanut butter
  • 1-2 tablespoon maple syrup (depending on how sweet you want them)
  • 1 tablespoon applesauce
  • 1/4 cup plus 1 tablespoon milk of choice
  • 1/4 cup shredded zucchini

Directions

Step 1
Begin by mixing together coconut flour, cinnamon, and baking powder in a small bowl. Set aside.
Step 2
Mix all the wet ingredients together in a separate bowl: eggs, milk, maple syrup, applesauce, zucchini, and peanut butter. Once the wet ingredients are combined and fairly smooth, pour in the dry ingredients and mix until it just on the verge of thick. You don't want it to be paste-like, but you also don't want it to be runny. If it is a little too thick, add in another teaspoon or two of milk.
Step 3
Heat a large skillet on medium low and spray with nonstick spray or a teaspoon of coconut oil or butter (I used coconut oil spray). Drop about 2 tablespoons of the batter for each pancakes and use the back of a spoon to spread the batter out a bit. Cook the pancakes on each side for about 2-3 minutes. You'll know they are ready to flip when the edges are bubbly and you can easily slide your spatula under the pancake. Spray your pan again and repeat to make 5-6 pancakes. Top with maple syrup, butter, or a dollop of fresh coconut whipped cream and dig in!!

Zucchini Bread Coconut Flour Pancakes {gluten free, grain free} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

14 Comments

  1. No judgement from me on that absolutely satisfying feeling of cleaning out a classroom and organizing all the “stuff”! I totally get it! These look amazing by the way! YAY for the end of the school year!

  2. These look amaaazing!

    I’m glad I’m not the only one who gets excited about a clean room 😛 I’m not a teacher but I bet that’d be my favourite bit of the end of the year too haha!

    • Thanks Kristy!! haha glad I’m not the only one 😉

    • Thanks Rachel 🙂 They’re SUPER awesome!

  3. You must be so excited for summer break! One of my good friends just finished up the school year where she works and she is super pumped! haha

    These pancakes sound delicious!!

    • So freakin’ excited!! Thanks Ashley 🙂

  4. Yay for summer break! I love the sound of these pancakes, Liz! Zucchini bread is one of my faves too, so I know we’ll enjoy these…Enjoy the rest of your week!

    • It’s one of my favorites too! Enjoy your week too 🙂

    • Thanks Laura!! Zucchini is perfect in just about everything 😉

  5. LOVE this idea!! My grandparents always send me off after a visit with a suitcase FULL of zucchini bread, so I have a huge soft spot for it 🙂 Never considered using it as the base for pancakes!

    • Thanks Sophie!! I was totally in the same boat— so much zucchini to use and in need of more ways to use it. It works out perfectly in these pancakes 🙂

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