Fluffy whole wheat zucchini bread pancakes with hints of cinnamon and nutmeg. These healthy zucchini pancakes are dairy free, naturally sweetened with pure maple syrup and taste just like a slice of your favorite classic zucchini bread. Add chocolate chips or pecans if you'd like!
In a large bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, nutmeg and salt.
In a separate large bowl, combine shredded zucchini, egg, maple syrup, coconut oil, vanilla and almond milk until smooth and well combined. Fold in pecans if using.
How to freeze pancakes: if you want to make these pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place in the freezer for 30 minutes, then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
*If you want to make these gluten free, I suggest using oat flour or an all purpose GF flour for these pancakes. I have not tested a gf version so cannot be sure that they'll work correctly.