I’m finally starting to feel a little more comfortable with the light in my new kitchen. It will be even better when my photography boards aren’t propped up on top of 3 un-level boxes, when large pieces of our floor aren’t missing, and when our fridge is back in the kitchen instead of the basement. But you know, those things just make for a greater challenge. I’m already loving the new space and had a little too much fun shooting these pancakes.

breakfast friday > mini zucchini bread pancakes | edible perspective

I’ve made about a gazillion different zucchini bread recipes, but I still wanted to utilize this veggie in a non-veggie-like way.

If not quick bread, then pancakes!

breakfast friday > mini zucchini bread pancakes | edible perspective

Adorable, fluffy, zucchini + pecan filled, cinnamon infused, mini-pancakes.

breakfast friday > mini zucchini bread pancakes | edible perspective

Stacked into a tower.

breakfast friday > mini zucchini bread pancakes | edible perspective

Because pancake towers are kind of the best.

breakfast friday > mini zucchini bread pancakes | edible perspective

However, I may recommend a slightly wider plate before you dig in, unless you want to finish eating off the table when the stack topples over.

breakfast friday > mini zucchini bread pancakes | edible perspective

Instead of butter try topping these with cream cheese—my all-time favorite zucchini bread topping. Not that zucchini bread really needs a topping, but you know, when in Rome.

breakfast friday > mini zucchini bread pancakes | edible perspective

If you have yet to be satisfied with gluten-free pancakes I urge you to give this recipe [or this, this, this, or this one] a go.

If you’re not gluten-free, I still highly recommend these babies. I know it may seem silly to make a gluten-free recipe if you’re not gluten-free but you just have to trust me with the pancake recipes.

I would never lead you astray.

breakfast friday > mini zucchini bread pancakes | edible perspective

Print this!

Mini Zucchini Bread Pancakes

gluten-free, dairy-free // yields 14, 3-inch pancakes

3/4 cup grated zucchini, lightly packed
1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
1/4 cup almond meal, or almond flour
2 tablespoons muscovado sugar, or sucanat/brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup unsweetened almond milk, or 1-2%/soy/hemp
1/4 cup unsweetened applesauce
1 tablespoon unrefined melted coconut oil, or other baking oil
1 1/2 teaspoons vanilla extract
1/3 cup chopped pecans, or walnuts

Spread your grated zucchini in an even layer on a doubled over towel and place another doubled over towel on top. Lightly press to soak up moisture and let sit while you mix the batter.
In a large bowl mix together the oat flour, sweet rice flour, almond meal, sugar, cinnamon, baking powder, and salt.
In another bowl whisk together the eggs then whisk in the milk, applesauce, coconut oil, and vanilla until well combined.
Pour into the dry ingredients and whisk until just combined.
Measure the zucchini then place it in the bowl along with the nuts and fold until just incorporated.
Let sit for 7-10 minutes.
While waiting, preheat a large skillet over med-low heat with a little coconut oil.
Scoop the batter into the pan [I fit 3 small scoops into a 9-inch pan] and lightly spread with the back of the spoon if needed.
Let cook for about 3 minutes or until you see the top filled with bubbles, then flip and cook another 3 minutes. Adjust the temperature if needed. You want both sides golden brown.
Serve while hot + top however you like.

notes/substitutions: For thin pancakes use 2-3 more tablespoons milk. For thicker pancakes, use 2 tablespoons less milk. If you like your pancakes a bit sweeter add 1-2 more tablespoons of sugar. Since they’re topped with maple syrup I like to leave them at 2T.

breakfast friday > mini zucchini bread pancakes | edible perspective

And in other completely, ridiculous, unbelievable, surreal news, I got the advance copy of my BOOK in the mail yesterday!!! Cue the happy dancing + crazy excitement [which I currently cannot control!]! More book news soon, but for now I just had to share THIS!

Official release date is October 1st.

baked doughnuts for everyone | edible perspective

Don’t forget to tag your breakfast! #bfastfridayclub

Happy weekend!!

Ashley

Roasted Strawberry + Coconut Cream Pancakes

gluten-free, dairy free // yields 8, 5-inch pancakes

for the strawberries:

3 cups hulled + sliced strawberries, slice from bottom to top

1 1/2 teaspoons unrefined coconut oil, melted

Preheat your oven to 375* F and line a large baking sheet with parchment paper.

Toss the strawberries with the oil and roast for about 30 minutes. Remove strawberries once the edges start to crisp.

Let cool.

for the topping:

1/2 cup full-fat coconut milk cream

1/3 cup roasted strawberries

2 tablespoons pure maple syrup

Place a can of full-fat coconut milk in the fridge overnight. Open the can [do not shake], scrape the thick cream from the top, and measure out 1/2 cup. Reserve the rest of the coconut cream and the liquid in the can for the pancakes.

Blend all ingredients until smooth. Add a bit of the reserved coconut milk liquid and blend, if a thinner consistency is desired.

Keep at room temperature until ready serve. Store leftovers in the refrigerator in a sealed jar.

for the pancakes:

1/2 cup gluten-free oat flour

1/2 cup sweet rice flour

1/4 cup almond meal, or almond flour

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup coconut milk*

3 tablespoons unsweetened applesauce

2 tablespoons pure maple syrup

1 tablespoon unrefined coconut oil, melted + slightly cooled

2 teaspoons pure vanilla extract

~1/2 cup roasted strawberries

coconut oil, to grease the pan

flaked coconut, to top

*After making the topping, whisk the remaining coconut cream and liquid from the coconut milk can together and measure 1/2 cup to use in this recipe. Or, if not making the topping use light-canned coconut milk.

Mix the dry ingredients together in a large bowl.

Whisk the wet ingredients in a separate bowl--adding the coconut oil last--until fully combined.

Combine the wet with the dry and whisk together until just combined.

Gently fold the remaining roasted strawberries [~1/2 cup] into the batter.

Let the batter sit for 10 minutes without disturbing.

Heat a griddle or large pan over medium and grease with coconut oil.

Scoop approximately 1/4 cup scoops of batter in the pan and swirl around with a spatula or spoon to about 5” wide. For thinner pancakes, add 1-2 tablespoons more milk to the batter and gently stir until just incorporated.

Let cook 2-3 minutes until you see the top filled with bubbles. Flip and cook another 2-3 minutes until golden brown. Avoid overcrowding the pan and adjust heat as needed.

Serve + top with coconut cream topping + flaked coconut.