Yield 8 pancakes
Free of: gluten and top 8 allergens.
Put your summer zucchini to good use and make these delicious pancakes!
2 - 3 medium zucchini (2 cups grated)
1 tsp sea salt, divided (1/2 tsp + 1/2 tsp)
1 cup garbanzo bean flour (also known as chickpea flour)
1 tbsp baking powder
1/2 cup water, plus more as needed
2 tbsp pure maple syrup
1 cup cheddar style shreds, such as Daiya
Optional toppings: maple syrup, applesauce, allergy-friendly yogurt or sour cream, and/or chopped chives
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at