I was gifted with the most gigantic zucchini I’ve ever seen. So I decided to use it in today’s breakfast! Try these for a perfect solution for those with allergies, but also fluffy and tasty enough for those without. They taste great with maple syrup!
1 1 1/2 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon cinnamon
3 packets stevia powder
3/4 cup unsweetened nondairy milk
3/4 cup water
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla
1 cup shredded zucchini
Combine the dry ingredients in a medium bowl.
Combine the wet ingredients in a separate bowl.
Combine the dry and wet ingredients and stir in the zucchini.
Cook as you would normally cook pancakes, making sure to oil the pan first and cook through completely until light brown on each side.