I’ve made and loved zucchini pancakes for years, but the recipe I used contained sorghum flour. So this summer I decided I had to come up with a grain-free zucchini pancakes recipe to enjoy. It wasn’t hard since it’s such a simple recipe. I simply substituted almond flour for the sorghum flour. And it’s such a great recipe that it’s worth a new post.
These pancakes are not meant to be eaten with syrup. They’re moist and savory and make a healthy breakfast. Cook up a batch and keep extras in the fridge to reheat for a quick and easy morning meal.
You don’t need to be too concerned with the measurements in this recipe. A little more or less of something won’t make much difference, and you can try using whatever herbs you like….