Almond Flour Zucchini Bread Pancakes

Almond Flour Zucchini Bread Pancakes

It’s that season! Yes, the time of year when zucchini are the size of baseball bats, big enough to serve a crowd. Perhaps you’re swimming in zucchini, or maybe you found a really good deal on some oversized zukes at the farmers market — either way, zucchini bread pancakes are the way to go! 

I’ve never heard anyone complain about pancakes for breakfast, and these pancakes are extra special. Just like zucchini bread, these pancakes are spiced with nutmeg and cinnamon, making them feel extra cozy, especially when slathered with butter and drizzled with maple syrup. 

Almond Flour Zucchini Bread Pancakes
Almond Flour Zucchini Bread Pancakes

There are thousands of recipes for zucchini bread on the internet. Some call for walnuts, while others call for chocolate chips. But why choose? This recipe is absolutely delicious with both, bites of nutty crunch and melty chocolate. And yeah, it feels a little bit like dessert for breakfast but there is zucchini in there.

This recipe uses for almond flour, which makes for a satisfying pancake but is also the reason why I highly recommend using a non-stick pan. I tried a few in a enameled cast iron (Le Creuset) because we own very few non-stick pans, and the results was no good. So, avoid frustration, and use a true non-stick pan! You'll be flipping pancakes like a pro. 

Almond Flour Zucchini Bread Pancakes

Almond Flour Zucchini Bread Pancakes

Published July 19, 2018 by
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Serves: 4   |    Active Time: 90 minutes


  • 9 ounces shredded zucchini
  • 1-1/2 cups almond flour
  • 1/4 cup arrowroot starch (tapioca flour can also be used)
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons melted butter, plus more for cooking and serving
  • 2 tablespoons maple syrup plus more for serving
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup chocolate chips or finely diced walnuts (feel free to do half chocolate chips and half walnuts, too!)

  • Directions:

    1. In a medium sized mixing bowl, combine: almond flour, arrowroot starch, salt, baking soda, cinnamon, and nutmeg. Whisk to combine. In a separate bowl, combine: 2 tablespoons butter, 2 tablespoons maple syrup, 3/4 cup milk, 2 eggs, and vanilla. Whisk until frothy, and then fold in the shredded zucchini.
    2. Add half of the dry mixture to the wet mixture, stirring to combine, and then add in the other half of the dry mixture to create a loose batter. Fold in walnuts/chocolate chips.
    3. Heat a non-stick skillet or griddle on the stove over medium heat with 1 tablespoon of butter.
    4. Spoon batter into hot pan, making pancakes that are 4-5 inches wide. Cook on one side until you start to see bubbles on the top and edges begin to turn golden brown. Flip pancake to second side, and cook until golden. Move pancake to plate. Repeat until all of batter has been used.
    5. Serve hot with butter and maple syrup. Optionally, add additional walnuts on top for garnish.