Gluten Free Zucchini Pancakes

Gluten Free Recipes - Zucchini Pancakes

These gluten free zucchini pancakes took us completely by surprise. Somehow Ina Garten’s Barefoot Contessa Zucchini Pancakes recipe made it to the top of my (extremely tall) “recipes to try” pile. I collect recipes from all over the internet, from TV segments, and my favorite cookbooks, never paying attention to whether they are gluten free, sugar free or dairy free. This zucchini pancakes recipe is a winner! – Healthy Recipes from Tiffany

Gluten Free Zucchini Pancakes RecipeThe simple truth is this: a good recipe is a good recipe. I try to approach it with the attitude that any recipe that looks like our family might like can be converted to be gluten free, dairy free, and sugar free. Whether or not that is true is none of my business – I’d never know it if it isn’t true, because I love converting recipes.

Knowing my husband has never been a fan of zucchini, I was willing to take the “heat” on this one, because I love zucchini. So, I took a crack at it – and, boy, did it ever pay off. Yesterday my husband came home from a quick trip to the grocery store to buy a couple necessities, and brought back zucchini with a sweet smile on his face. In his kindest, most loving voice said, “I got some zucchini – could you please make some of your amazing zucchini cakes?” How could I say “no”?
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Gluten Free Zucchini Pancakes

Gluten Free Zucchini Pancakes

Serve plain, add guacamole (or squished up avocado), our fake ranch dressing, Pickled Margarita Beet Salad, or our soon-to-be-posted cashew dip.


  • 4 Zucchini (1-1/2 pounds) - grated
  • 1/2 Red Onion (about 1/2 cup) - chopped
  • 4 Eggs - lightly beaten
  • 2 teaspoon Baking Powder
  • 1 teaspoon Black Pepper
  • 2-1/2 to 3 teaspoons Kosher Salt (about 1-1/2 teaspoon table salt)
  • 4 Thai Chili Peppers (or 1 Jalapeno) - finely chopped
  • Zest of 1 Lemon
  • 2 teaspoons Coriander
  • 1/2 Cup Rice Flour
  • 1/4 Cup Potato or Garbanzo Bean (Chickpea) Flour
  • Olive Oil
  • Coconut Oil (optional)


  1. Lightly beat eggs in small bowl.
  2. In medium to large bowl, mix grated zucchini, chopped onion, baking powder, pepper, salt, coriander, chili peppers, lemon zest then eggs.
  3. Add 1/4 cup of the rice flour, and 1/4 cup potato flour (or garbanzo bean flour). Stir very well until completely combined.
  4. Use about half olive oil and half coconut oil to coat bottom of pan and heat pan to medium high. Any combination will work, and you can use only olive oil, if that is all you have. The coconut oil helps the olive oil tolerate higher heat without burning.
  5. Add half of remaining rice flour. Stir well. Add remaining rice flour. Stir well. If it seems like there is too much flour, let it sit for a minute or so and stir again.
  6. In hot pan, run a test - drop a tiny bit of the mixture into the pan, press to flatten, and brown both sides. Turn off heat. Try the sample. If it is too "eggy" - add flour. Adjust seasoning if needed, too. Repeat this step until you are thrilled with the outcome. If it's too spicy, add Stevia or honey.
  7. I use a flatware tablespoon, but if you find a better trick, let me know. Scoop a heaping 3/4 tablespoon and put onto hot pan. Press to flatten as much as you can without breaking the pancake.
  8. Fry each side until browned.
  9. Remove and place on paper towel.
  10. Add oil as needed between batches.
  11. The zucchini in the uncooked mixture releases moisture as you are cooking - don't be alarmed if it gets more watery as you go. If at any point the pancakes seem to "eggy", add a little rice flour.

 Inspired by Ina Garten’s Zucchini Pancakes Recipe

Did you try these zucchini pancakes?

Did you eat the gluten free zucchini pancakes plain – or put something on top? We want to hear all about it! Please post below.

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