Now you can eat Fluffy Eggless Pancakes for breakfast, lunch, or dinner! These veggie-packed, gluten-free, egg-free, and vegan pancakes are just as fluffy and delicious as a classic pancake recipe but allergy-friendly and much healthier. Even picky eaters love them!
What Makes This Recipe Great
Pancakes are the most classic breakfast food. While it would seem like there’s no way to make the pancake even better, just wait! These eggless pancakes are completely gluten-free and dairy-free, ultra fluffy, and also have hidden zucchini (without any compromise of flavor!).
If you have a picky eater, an egg allergy, or other food allergies, or just want a healthier option, this gluten-free, eggless pancake recipe is for you! This is my 3-year-old’s current favorite breakfast, and I don’t mind that at all because they’re packed with veggies, are healthier than alternatives, and I (who is sensitive to dairy and gluten) can eat them too!
The best part? They taste just like delicious, fluffy, traditional pancakes, and no one will know the difference. Top them with fresh fruit, maple syrup, nut butter, and more!
And check out these recipes for more fun ways to sneak in extra veggies: Hidden Veggie Lasagna Casserole, Hidden Veggie Mac & Cheese, and Easy Homemade Veggie Nuggets!
Watch a Short Video of This Recipe
Ingredient Notes
Made with simple ingredients, these delicious pancakes have hidden zucchini to make them a super healthy breakfast recipe! My toddler is obsessed with them, and so am I. Here’s what you need for this easy recipe.
- flax egg: Combine 1 tbsp of flaxseed meal and 2½ tbsp water and let it sit for 5 minutes before adding. This egg replacer also works really well. If you’re not egg-free, you can use 1 large egg.
- avocado oil: Or any oil of your choice, plus more for cooking.
- gluten-free all purpose flour: Make sure you use a gluten-free flour blend with xanthan gum – I used Bob’s Red Mill.
- vanilla extract
- granulated sugar: You’ll need just one tablespoon sugar.
- baking powder
- sea salt
- finely grated zucchini: I used a lemon zester (peel first if don’t want the greens to show). If you don’t want to add zucchini, you can just add equal amount of almond milk.
- unsweetened almond milk: Oat milk and coconut milk will also work. Or your favorite non-dairy milk, plus more if needed to adjust the batter consistency. You can use regular dairy milk if you’re not dairy free.
Step-by-Step Instructions
- Add the wet ingredients: flax egg (or regular egg), avocado oil, and vanilla extract to a large mixing bowl and whisk together.
- Add dry ingredients: flour, sugar, baking powder, and sea salt, and mix until fully combined and crumbly.
- Stir in zucchini and almond milk in the large bowl, and mix until smooth. Add a little bit of milk, 1 tablespoon at a time, if you want thinner pancakes.
- Heat a large skillet or hot griddle over medium heat and add a thin layer of oil.
- Scoop and pour the pancake batter onto the pan using ¼ cup of batter for each pancake. Cook until bubbles start to form and the pancakes start to puff- about 3-3 min. Flip and cook until golden brown on the other side, about 3-4 more minutes.
- Serve these fluffy pancakes warm with your favorite toppings.
Expert Tips
- Feel free to experiment with different add-ins like chocolate chips or blueberries.
- You really can’t detect the zucchini at all. To hide it visually for picky eaters, make sure to peel the zucchini before grating so the greens do not show. Do not squeeze or drain the zucchini before adding to the batter.
- If you don’t want to add the zucchini, simply replace it with an equal amount (1/2 cup) of dairy-free milk of your choice.
Serving Tips
- Serve these eggless pancakes however you love pancakes- top with vegan butter, a drizzle of maple syrup, peanut butter, almond butter or other nut butter, fruit jam, fresh berries, sliced banana, and more.
Storage Tips
- Leftover pancakes can be kept in an airtight container in the refrigerator for up to one week. Reheat for 15-20 seconds in the microwave.
- These pancakes freeze well. Separate each pancake with parchment paper, and freeze in an airtight freezer container for up to 2 months.
Recipe FAQs
These egg-free pancakes have all your staple ingredients, but are made with a flax egg instead of a regular egg.
Yes. Typically you can substitute ¼ cup oil for every egg, so in this case, you would just need ¼ cup coconut oil or another neutral oil. While this is a general rule of thumb, I have not tested it with these eggless pancakes. Let me know in the comments section below if you do and how it turns out!
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Fluffy Eggless Pancakes Recipe (Hidden Veggie Option)
Ingredients
- 1 egg for egg free: Use this egg replacer OR combine 1 tbsp of flaxseed meal and 2½ tbsp water and let it sit for 5 minutes before adding.
- 2 tbsp avocado oil or any oil of your choice, plus more for cooking
- 1 tsp vanilla extract
- 1 cup gluten free all-purpose flour with xanthan gum – I used Bob's Red Mill
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/4 tsp sea salt
- 1/2 cup finely grated zucchini I used a lemon zester (peel first if don't want the greens to show)
- 1/4 cup almond milk or your favorite dairy free milk, plus more if needed
Instructions
- Add an egg (or flax egg), avocado oil, and vanilla extract to a large mixing bowl and whisk together.
- Add flour, sugar, baking powder, and sea salt, and mix until fully combined and crumbly.
- Stir in zucchini and almond milk, and mix until smooth. Add more milk 1 tablespoon at a time if you want thinner pancakes.
- Heat a large skillet or griddle over medium heat and add a thin layer of oil.
- Scoop the batter onto the skillet using 1/4 for each pancake. Cook until bubbles start to form and the pancakes start to puff, about 3-4 minutes. Flip and cook until browned on the other side, about 3-4 more minutes.
- Serve warm with your favorite toppings.
Video
Notes
Expert Tips
- Feel free to experiment with different add-ins like chocolate chips or blueberries.
- You really can’t detect the zucchini at all. To hide it visually for picky eaters, make sure to peel the zucchini before grating so the greens do not show. Do not squeeze or drain the zucchini before adding to the batter.
- If you don’t want to add the zucchini, simply replace it with an equal amount (1/2 cup) of dairy-free milk of your choice.
Serving Tips
- Serve these eggless pancakes however you love pancakes- top with vegan butter, a drizzle of maple syrup, peanut butter, almond butter, fresh berries, sliced banana, and more.
Storage Tips
- Leftover egg-free pancakes can be kept in an airtight container in the refrigerator for up to one week. Reheat for 15-20 seconds in the microwave.
- These pancakes freeze well. Separate each pancake with parchment paper, and freeze in an airtight freezer container for up to 2 months.
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Made these for the first time. Definitely need to double the recipe as we are a family of 4 (and like to have leftovers the next morning too). We kept the green to make it fun and my kids made it with me and were excited about the zucchini. The one con is they have some sort of weird after taste going on. I’m going to try adding cinnamon next time, I think that would hide it. I also might replace the oil with butter instead. So needs a tiny bit of tweaking to take away that taste undertone but otherwise good. Also keep an eye on things, they don’t bubble and pop like traditional pancakes.
Thanks so much for your feedback! Sometimes the aftertaste can happen if the zucchini is overripe (they tend to get bitter). I hope you’ll enjoy them again with your tweaking!
SO SO GOOD. I followed the recipe to a T with the zucchini and they came out perfect. My 3 and 5 year olds kept asking for more. Thank you so much for all your hidden veggie recipes!
Thank you so much!! I’m so happy your little ones enjoyed these.
I try get veggies in every meal, so these are great. There is NO zucchini taste, even though I could see a little bit of green because I didn’t peel them perfectly. This recipe will be on repeat! Another interesting note- I used a paleo flour mix and then added a 1/4 tsp of xanthan gum and that seemed to work great.
Amaziiiing my kids love this pancakes so much thanks
Thank you so much!!
Came here to say these are amazing!! No weird taste here. I used coconut sugar instead of regular. And used bobs red mill 1 to 1 baking flour. I enjoyed these and so did my 2 and 4 year old. I will definitely be keeping these in my breakfast rotation. I did double the recipe!
So happy you enjoyed it!
Thank you, thank you, thank you! My picky eater loved these and didn’t pick them apart or refuse to eat it when it looked slightly different than our usual pancakes. I am so excited to add these into our routine. Thank you!!! Just as a note – I used butter, an egg, standard flour and regular milk instead, but the recipe was still beautiful in the end. One step at a time – I’m just thrilled we lowered the sugar and added veggies!
I’m so glad it worked with all the substitutions! Truly makes me SOO happy when picky eaters love my hidden veggie recipes so I love this review so much. Appreciate you taking your time to share your experience with it!
Can you make these without sugar for baby?
Yes!
Aloha. I love the love you pour into your food for your family. Cooking different from the mainstream does bring the negative feedback by some…. Glad you are ignoring it as best you can….. I will try your pancake recipe. I often add veggies to mine too. My daughter is an adult now and eats lots of veggies and loves to cook… Keep at it as youare raising a soon to be healthy woman. Time flies.
I do have a question. When I add a large amount of baking powder as is in this recipe I tend to taste the alkaline in it… So I add a bit of acid like yoghurt or vinegar or buttermilk…depepnding on whether I want it dairy free or not… Have you experienced that taste in your recipes that use a lot of baking powder? I have tried different brands of baking powder…
Be well.
Hi, thank you so much!! Appreciate your kind words. I don’t find that I taste the baking powder. Usually this happens with baking soda, but baking powder is a neutralizer when combined with ingredients so you can’t taste it.