Gluten-Free Zucchini Pancakes

These savory zucchini pancakes make a nutritious, albeit slightly unconventional, breakfast. Serve them with a side of bacon or sausage for extra protein. (They’re also a great side dish for dinner.)

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 medium zucchini, shredded (about 2 cups)
  • 2 cloves garlic, minced
  • 2 Tbsp. coconut flour
  • 3 large eggs, lightly beaten
  • 4 oz. Parmesan cheese, grated
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 Tbsp. olive oil


  • Shred the zucchini (a food processor is ideal for this) and squeeze dry with a dishtowel or paper towels. Dump it into a medium mixing bowl and add the minced garlic, flour, eggs, cheese, salt, and pepper. Mix lightly with a fork. If it seems too wet to hold together, you can add another tablespoon coconut flour.
  • Heat the olive oil in a cast-iron skillet over medium heat. Using an ice-cream scoop or serving spoon, drop the zucchini mixture into the pan in little blobs and flatten a bit with the fork. Cook until browned, 3 to 4 minutes, and then flip. Cook another 2–3 minutes or until desired doneness and transfer to paper towels to drain.