• Egg • Avocado Oil • Vanilla • Gluten-Free All-Purpose Flour • Sugar • Baking Powder • Salt • Zucchini • Almond Milk
Eggless Option • Flaxseed Meal • Water
Whisk an egg (or flax egg), avocado oil, and vanilla extract 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.
Scoop the batter onto a heated skillet and cook until bubbles start to form and the pancakes start to puff. Flip and cook until browned on the other side.
Serve these fluffy pancakes warm with your favorite toppings.
ENJOY!