
These vibrant gluten-free zucchini pancakes are infused with zesty orange and warm spices for a delicious, healthy breakfast. Perfectly fluffy and dairy-free, they are a great way to sneak extra veggies into your morning routine.
Prepare the zucchini: Place the grated zucchini in a clean tea towel and squeeze firmly to remove as much moisture as possible. Set aside.
Mix wet ingredients: In a large jug or bowl, whisk together the coconut milk, orange zest, orange juice, vinegar, maple syrup, and vanilla extract.
Combine dry ingredients: In a separate large mixing bowl, sift together the gluten-free flour, baking powder, egg replacer, xanthan gum (if using), cinnamon, mixed spice, and a pinch of salt.
Make the batter: Pour the wet ingredients into the dry ingredients. Whisk until you have a smooth batter, then gently fold in the squeezed zucchini.
Cook the pancakes: Heat oil in a non-stick frying pan over medium-low heat. For each pancake, add 2 tablespoons of batter, leaving space between them. Cook for 3-4 minutes until bubbles appear on the surface.
Flip and finish: Carefully flip the pancakes and cook for another 1-2 minutes until golden brown. Transfer to a wire rack to keep them from getting soggy while you cook the remaining batches. Serve warm with yogurt and berries.
For the best texture, ensure the zucchini is as dry as possible before adding it to the batter. If you don't have mixed spice, a blend of nutmeg and ginger works well. Leftover pancakes can be toasted for a quick snack.





