Zucchini Pancakes (Gluten-Free)

Makes about 9 pancakes

Ingredients:

3 tbsp salted butter, melted (sub coconut oil for dairy free)

1 large egg

2 tbsp honey or coconut sugar

1 cup buttermilk* (see note) 

1 1/2 cup finely grated zucchini

3/4 cup almond flour* (see note)

3/4 cup gluten-free all-purpose flour* (see note)

1/2 tsp sea salt

1 1/2 tbsp baking powder

1 tsp pumpkin pie spice (or a mix of cinnamon + nutmeg)

Instructions:

Finely grate your zucchini and set aside. 

In a medium bowl, add the melted butter, egg, honey or coconut sugar, and buttermilk. Mix until combined. Add the grated zucchini and mix to combine. 

Add the gluten-free flours, sea salt, baking powder, and pumpkin pie spice then mix to combine. It’s okay if the batter is a little lumpy. 

Preheat a cast iron pan or flat top griddle. After it has preheated, coat with oil or butter Scoop about 1/2 cup of batter onto the pan or griddle. Cook for about 3-4 minutes on each side. 

Serve immediately with butter and maple syrup.

Notes:

*If you don’t have buttermilk, you can make your own by adding 1 tbsp apple cider vinegar to 1 cup of dairy or plant milk. Let it sit at room temperature for 5 minutes before using.

*If you don’t want to make this recipe gluten-free, sub the two gluten-free flours for 1 1/2 cups all-purpose wheat flour. You can also do 3/4 cup all-purpose wheat flour and 3/4 cup whole wheat flour.