January 6, 2020

Sugar-Free Breakfast Zucchini Pancakes

Name: Sugar-Free Breakfast Zucchini Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 pancakes
Ingredients: ½ cup spelt or wheat flour (use gluten-free if necessary); ⅓ cup zucchini (finely grated and loosely packed); ¼ cup almond milk; 3 tbsp rolled oats; 1 tsp vanilla extract; 1½ tsp apple cider vinegar; 1 tbsp neutral oil; ¼ tsp cinnamon; ¼ tsp fine sea salt; 1 tsp baking powder

I get it. Veggies for breakfast are not for everyone. If they see them, if they smell them, if they taste them or if they just suspect them being there. This recipe for sugar-free breakfast zucchini pancakes is more clever than your picky eaters at home. Simply grate the zucchinis finely enough and no one will even notice they are there. Trust me, I tried several times and succeeded every single time.

Zucchini is surprisingly healthy and packed with nutrients.

Zucchini has a fat content of straight zero, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. Zucchini is a summer squash rich in antioxidant and anti-inflammatory phytonutrients. So why not incorporate such a nutritious fellow right into your breakfast menu?

This Sugar-free Zucchini Breakfast Pancake recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
Grater such as Cuisinart CTG-00-BG Boxed Grater (affiliate link)
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Sugar-Free Breakfast Zucchini Pancakes

If you want your family happy in the morning make pancakes! Sugar-free and yet delicious, this pancake recipe even sneaks in some hidden veggie. Trust me, no one will notice it, but everyone will love the great texture it creates.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American, Vegan

Keyword: BLW, breakfast, dairy-free, fall, freezer friendly, kid-friendly, nut-free, spring, vegan, winter

Servings: 12 pancakes

Ingredients

½ cup spelt or wheat flour use gluten-free if necessary
⅓ cup zucchini finely grated and loosely packed
¼ cup almond milk
3 tbsp rolled oats
1 tsp vanilla extract
1½ tsp apple cider vinegar
1 tbsp neutral oil
¼ tsp cinnamon
¼ tsp fine sea salt
1 tsp baking powder

Instructions

Whisk together wet ingredients in a mixing bowl (vanilla extract, vinegar, almond milk, zucchini) and set aside.
In a separate bowl, mix all remaining ingredients (flour, oats, cinnamon, salt and baking powder).
Pour wet into dry and whisk to form a batter. (If batter is too thin—which might be the case, depending on the flour you’ve used—just add a little extra flour until you achieve a pancake-like batter.)
Grease a medium skillet and place over medium heat. Once hot, drop on small ladles of batter. When the edges begin to look dry, flip and cook one additional minute before removing from the skillet.
Pancakes can be frozen by placing a layer of parchment or wax paper between each pancake.