Gluten-Free Blueberry Zucchini Pancakes

I’m getting kind of bored with dinner ideas lately, but thing I will never stop caring about is breakfast. There’s something so comforting about waking up to pancakes (after coffee, which goes without saying). If you know me, you know I love to have a veggie in as many things as humanly possible. So today, I’m brining you gluten-free blueberry zucchini pancakes. And I promise, you can’t taste the zucchini.

Grated zucchini and blueberries are whisked into gluten free pancake mix to make an easy and hearty breakfast entree. I know I have to write a whole recipe out, but it really is as simple as dump, dump, whisk, cook, eat. And glow, of course. Zucchini is full of vitamin C which is an essential part of radiant skin. It has many other heart-healthy benefits too but the new skincare enthusiast in me just had to throw that one in there.

My Grandma and my Dad’s second mom Mrs. Banks were both big fan of doctoring up boxed mixes of things for a more homemade taste without all the work of making it completely from scratch. I used to think that was cheating the cooking process and would never post those kinds of things. Now, I’m all for it. Especially with all the healthier boxed options there are these days.

The Details

The hardest step is first, which involves using a grater to shred your zucchini into a bowl. You’ll want to squeeze the water out of your zucchini to avoid soggy pancakes. You can dump the zucchini into a cheesecloth and squeeze out the excess liquid, or use paper towels to wring it out. If you have a mesh strainer, you can also use a spoon or scraper to press the liquid out, and return the zucchini to a bowl.

Once that’s settled, you’ll simply dump your pancake mix, milk, egg, oil or butter into a bowl and whisk until blended.

Lastly, dump your zucchini and blueberries in and use a spoon or scraper to gently fold them in.

After that, scoop your batter into an oiled pan or on a griddle until tiny bubbles float to the surface and the edges look crispy. Use a spatula to flip them other and cook until the other side is golden and brown.

Tips for Fully Cooked Pancakes

Sometimes gluten free flours take longer to cook. I love to cook a few smaller ones at a time to speed things up. I use a 1/4 or 1/3 cup measuring cup to scoop the batter into the pan, and can usually cook 3-4 at a time this way. If you find that the inside is still a bit gooey, you can turn your oven to warm and place the finished pancakes inside while cooking the rest.

I have tried many gluten free pancake mixes. I find that King Arthur GF Pancake Mix is the best at fully cooking through and resembling traditional pancakes.

Storage

This recipe makes about 10 pancakes. The pancakes should be consumed in 2-3 days, or frozen. If you know you won’t eat them all right away, I recommend popping a few in the freezer after they’ve cooled on the first day, and popping them in the oven on 300 for a few minutes to enjoy them at maximum freshness.

I hope that you enjoy these pancakes! And getting a dose of fruit and veggies as a nice little cherry on top.

More Healthy Breakfast Recipes

Sweet Potato Protein Pancakes

Carrot Cake Chia Pudding

Thai Coconut Lime Green Smoothies

Enjoy!