Zucchini, Cheddar, and Cilantro Savory Pancakes (Gluten-Free)


Ingredient List
1 cup of Almond Milk
1 ½ cups of Bob’s Red Mill Gluten-free Pancake Mix
A handful of Cilantro
2 tablespoons of Coconut Oil
2 Eggs
Grated Mild Cheddar Cheese
¼ Onion
Salt and Pepper
½ large and grated Zucchini

IMG_6228On the weekends we usually have family breakfast at IHOP, which stands for International House of Pancakes.  It’s a restaurant chain very popular for its pancakes that come in all sorts of varieties with plenty of fruits, syrups, sugary filled toppings, and lots of whip cream.  To be honest, my husband and I go for the more savory menu options like omelettes, hash browns, and plain pancakes.  We aren’t really into IHOP’s decorated pan-“cakes” for breakfast.  Our son, Rayden, also gets to enjoy his own plate of scrambled eggs, sausage, fruits, and pancakes. Rayden really loves pancakes!

So, one morning I decided to make some pancakes.  I had a package of Bob’s Red Mill Gluten-Free pancake mix in the pantry and felt like making a savory pancake.  Then I grated some zucchini, chopped a little bit of onion, followed the instructions on the back of the pancake mix, and topped it all with cheddar cheese.  It was delicious!  Rayden ate them all  and it was nice way to get him to eat some zucchini and onions.  I like how these pancakes are flavorful, light, and easy on the tummy.

Gluten Free Savory Pancakes

To start these pancakes prepare these ingredients first:

  • Take about handful of CILANTRO leaves and chop them finely
  • Whisk EGGS so the whites and yolks are well incorporated
    • Use 1 entire zucchini if it is small
  • ONION is diced

To make the pancake batter:

  • In a mixing bowl put in BOB’S RED MILL GLUTEN-FREE PANCAKE MIX
  • Then gently pour in ALMOND MILK, COCONUT OIL, and whisked EGGS
  • Mix this batter together until all the ingredients have blended
  • Add the cilantro, onions, zucchini, and mild cheddar and blend
  • Lastly, taste test the batter and add SALT and PEPPER as needed

Using a flat pan:

  • Add a small amount (about a tablespoon) of COCONUT OIL and bring the pan to a high heat
  • Once the pan is hot lower the heat to medium and use a spoon to scoop up the batter
  • Place pancake batter in the center of the flat pan
    • Pancakes can be as small or as large as you want
  • Let the batter cook until bubbles appear on top
  • Once the bubbles appear take a spatula and flip the pancake over to cook the other side
  • Wait for about 20-30 seconds and take the pancake off the pan

Get Creative!  Use different cookie cutters to make fun shapes with your pancakes. Gluten Free Savory Pancakes 2



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