To-Go Homemade Pancakes with a Healthy Twist

These Paleo pancakes are an all time favorite and they’re also gluten-free, grain-free and sugar-free. This recipe combines homemade pancakes with healthy ingredients like zucchini, eggs and coconut flour. These pancakes are perfect for eating right away or cold too as a snack at work or school, as this recipe will yield about 25 small pancakes. Thanks to VitaLivesFree for her quick and easy recipe.

Ingredients :


  • 2 zucchini (3 cups grated)
  • 3 eggs
  • 3 tbs coconut flour
  • 3 tbsp coconut oil or butter
  • Salt and pepper (to taste)

Directions :

Step 1: Preparing zucchini

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Grate zucchini. Squeeze the grated zucchini lightly with your hands to get rid of excess juice and place in a bowl. (You can drink the juice because it’s super healthy or discard)

Step 2: Mix in the eggs


Add the eggs to the grated zucchini and give it a stir with wooden spoon.

Step 3: Add flour and Salt and Pepper

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Take coconut flour and mix into batter. Stirring until well mixed with wooden spoon. Add the salt and pepper to taste and give one final mix.

Step 4: Prepare frying pan


Melt butter or coconut oil in frying pan on medium heat making sure the surface of skillet is coated or pancakes will stick.

Step 5: Cooking the pancakes

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Place a tablespoon of mixture on frying pan for each pancake. Flatten a bit and form a round pancake shape. Repeat until all the batter is all used.

Step 6: Flipping your pancakes


Cook until you see edges are turning brown and crispy then flip over and brown the other side. Don’t flip too soon or the pancakes will crumble.

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Step 7: How to serve

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Serve plain or top with your favorite topping like Greek yoghurt or sour cream. Enjoy warm or cold.


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