Looking for a delicious breakfast recipe for the weekend? You will love these zucchini apple carrot pancakes that are so good, you won’t even know they are healthy for you! These pancakes are packed with nutrients, and are gluten-free and dairy-free.
Breakfast is by far my favorite meal of the day. I love trying new breakfast places in town and make it a point to go out to breakfast on most Saturdays. There is no shortage of food on our table and there is usually one requirement – there must be biscuits and gravy on the menu!
As much as I love going out to breakfast, some weekends I prefer to sleep in and lounge around. On these mornings, I enjoy experimenting in the kitchen with breakfast foods we don’t normally eat during the week, such as pancakes, waffles, French toast or breakfast sandwiches.
This past weekend was one of those lazy mornings, and I was inspired by these zucchini carrot apple muffins by The Lean Green Bean in the kitchen and couldn’t wait to put my own breakfast spin on it. The results? Holy yum. They were the most decadent, moist, almost cake-like pancakes that tasted so good it was hard to believe they were gluten-free, dairy-free and packed with hidden nutrients!
Not only are these pancakes great for a lazy weekend morning, but they can also be made in batches and frozen for a quick and easy breakfast on the go!
Now, let’s talk about how to make these heavenly dessert-like pancakes, shall we?
First, combine almond flour (made from my leftover pulp from this delicious homemade almond milk recipe – win!), oat flour (I made mine by grinding gluten-free oats in my coffee grinder), baking powder, cinnamon, ginger, nutmeg and salt in a large mixing bowl. Whisk to combine.
Next, it’s time for a little arm workout. Kidding, but not really! Grate the zucchini, carrots and apple, placing each on a paper towel to squeeze the excess moisture out (this is important in preventing the pancake batter from separating when cooking).
Here’s a little tip: when grating the apple, remove the skin first. I did not do this at first and was getting hardly any apple through my grater because the skin was getting in the way! Once the veggies and apple are grated and the excess moisture is removed, whisk together with the eggs, almond milk, vanilla and maple syrup in a mixing bowl.
Make a well in the dry ingredients and pour the wet ingredients into the dry. Mix until well incorporated, being careful not to over mix. Set aside for a few minutes to let the batter rest.
Heat a griddle pan over medium heat and coat with coconut oil. When the pan is hot, scoop about ¼ cup batter for each pancake. Let pancakes cook on one side for about 3-4 minutes until little bubbles form at the top. Flip and cook on the other side for another 3-4 minutes. Repeat until the batter is all gone.
Top your pancake stack with a little bit of (real) butter and a light drizzle of maple syrup. Now, grab a fork and dig in!Print
Zucchini Apple Carrot Pancakes (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 Pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Looking for a delicious breakfast recipe for the weekend? You will love these zucchini apple carrot pancakes that are so good, you won’t even know they are healthy for you! These pancakes are packed with nutrients, and are gluten free and dairy free.
- 1 1/2 cups almond flour
- 1/2 cups gluten-free oat flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cups almond milk (or milk of choice)
- 2 teaspoon vanilla
- 3 tablespoons maple syrup
- 1/2 cup shredded zucchini, excess water removed
- 1/2 cup shredded apple, excess water removed
- 1/2 cup shredded carrot, excess water removed
- coconut oil for cooking
- Combine the first 7 ingredients (dry ingredients) in a large mixing bowl and whisk until well combined.
- Next, grate the zucchini, apple and carrot. Place in a paper towel and squeeze out the excess water.
- Combine the grated veggies and apple in a bowl with the eggs, almond milk, vanilla and maple syrup. Whisk until well incorporated.
- Make a well in the dry ingredients and fold in the wet ingredients, mixing until just combined.
- Set aside to let the batter rest for a few minutes.
- Heat a griddle on medium heat and coat with coconut oil.
- Scoop about 1/4 cup batter for each pancake. Cook for 3-4 minutes on the first side until flipping and cooking for another 3-4 minutes on the other side. Little bubbles should appear to tell you it’s time to flip!
- Repeat until all of the pancake batter is gone.
- Top pancake stack with a pad of (real butter) and light drizzle of maple syrup.
- Grab and fork and dig in!
- *Pancakes can also be made in batches and frozen for a quick and easy breakfast on the go.
- Serving Size: 2 pancakes
- Calories: 291
- Sugar: 9g
- Sodium: 414mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 62mg
Keywords: apple, breakfast, brunch, carrot, dairy-free, gluten free, pancakes, plant based, vegetarian, zucchini
What a unique recipe! I have all of these ingredients so I cannot wait to try this out 🙂 Thanks for sharing xo C
Thanks, Courtney! Enjoy 🙂
Oooh I’ve never made pancakes with zucchini or carrots! What a fun recipe. Love sneaking in extra veggies wherever I can!
It is like the most delicious burst of zucchini bread, apple bread and carrot cake all in one bite!
Those look delicious! I’m a huge fan of anything Zucchini!
Thanks, Angie! Me too – I made baked zucchini fries last night and they were delicious 🙂
I love everything about this recipe. I’m a big fan of putting vegetables in my pancakes. Great way to sneak in vegetables into breakfast.
Thanks, Christine! I am a big fan, too, which is why I was so excited when this recipe turned out the way I had hoped!
these look delicious and very hearty! I ‘ll have to try them! thanks for sharing 😀
Thanks, Tianna! I hope you like them as much as I do 🙂
I’ll get those veggies in anyway I can.. They don’t have to know.
Yes! They will never know with this recipe.. seriously, it tastes like cake. YUM
These look so good. We used to make apple carrot muffins. Never thought of making them with zucchini and into pancakes. Maybe for our next Sunday brunch. Thanks for the recipe. 🙂
They would be a great addition to your Sunday brunch! Enjoy!
Omg this is fenomenal! I love it! Will definitely try it
Thank you! They are delicious 🙂
These are a great twist on a typical pancake! I’m always looking for ways to sneak in some veggies 🙂
These pancakes are PACKED with veggies and you wouldn’t even know, they taste so good!
ooo! very very healthy yet they sound delicious! my boyfriend and i are the same. we love experimenting with breakfast and hitting new places, but also staying at home and cooking up a storm 🙂
Sounds like our house, too! These pancakes are a fun way to switch up the traditional breakfast dish 🙂
Mmmmm! I used to love the zucchini muffins at Paradise Bakery- I would definitely give this recipe a try!
Yum! Those muffins sound delicious. Enjoy!
These look very interesting! I’d be willing to try them 🙂 Plus they seem filling. Thanks for sharing!
Yes, they are filling! A great breakfast when you need a little extra fuel 🙂
When I go out for weekend brunch I always go in with wanting pancakes and then chicken out and get a omelette. Usually packed with meat, cheese, veggies, and don’t forget the crispy hash browns and toast. Love the look of these pancakes. Great recipe! 🙂
Thanks, Katie! I do the same thing. I think I’m going to get something I usually wouldn’t order like pancakes or french toast, but then I always end up with an omelette!
How about if you come over and make breakfast for me. I’ll enjoy your delicious recipes and we can chat in real life 🙂
Haha I would love to… wish you lived closer!! That would be so much fun.
Mmm you have reminded me how much I love shredded zucchini in things! The last time I made a dish like this was in muffin-form.
Yummy! I made a chili last night with shredded zucchini and you really can’t go wrong. It’s delicious in anything!
Ohhhhh this is looks good! New types of pancakes are the best! Thank you for sharing this wonderful breakfast recipe!
You’re welcome, Ashleigh! Hope you give them a try 🙂
I’ve got to get on board with the flavored pancakes. These sound so good!
What better way to start than with these pancakes! They almost taste like cake they are SO good…
OMG! These look absolutely delicious!! I will be making these this weekend with my friends for brunch! Pinning this now! Thanks for sharing. Love your blog- will be subscribing. Check us out at eastcoastcontessas.com!
Yay! Thanks, Karen! I will definitely check you out. Thanks for the pin love 🙂
Those actually sound AMAZING!
I have never had zucchini pancakes before. Your combo looks super delicious.
Thank you! I hadn’t either until this recipe, but the result was outstanding!
Zucchini for breakfast has never sounded so good! Yummmmmm
I know, right? Hope you give them a try!
OMG, Carly. This recipe looks absolutely amazing! Sure, it’ll have to be on a day I’m feeling very chef-like, but it looks good!
Sarah Noel | http://www.sarahsmirks.com
Haha, that’s why I saved this one for the weekend! I love waking up and experimenting in the kitchen on the weekends 🙂
Oh yumm! This sounds delicious and perfect for a weekend breakfast.
Thanks, Ashley! Enjoy 🙂
YUM! These look delicious and nutritious!
Thanks, Sarah! They are out of this world. Hope you give them a try!
This looks like a really interesting combination. I will have to try it out. Rosie x