Gluten-Free Hidden Veggie Pancakes with Zucchini and Carrot

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy gluten-free pancakes packed with finely grated zucchini and carrot, offering a sneaky dose of veggies in every bite, perfect for breakfast or brunch. This gluten-free recipe, ready in about 35 minutes, layers gluten-free all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 International cuisine 180 cal/serving

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Ingredients

1 cup gluten-free all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup milk
2 tbsp olive oil
1 cup grated zucchini (squeezed dry)
1/2 cup grated carrot
1 tsp vanilla extract
2 tbsp (optional, for batter) honey
as needed butter or oil for cooking

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Instructions

Step 1: In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt until combined.
Step 2: In another bowl, beat 2 large eggs with 1 cup milk, 2 tbsp olive oil, 1 tsp vanilla extract, and 2 tbsp honey (optional). Pour wet ingredients into dry ingredients and stir gently until just combined.
Step 3: Fold in 1 cup grated zucchini (squeezed dry) and 1/2 cup grated carrot until evenly distributed, careful not to overmix.
Step 4: Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet and cook for 3-4 minutes until bubbles form on the surface and edges look set.
Step 5: Flip pancakes and cook an additional 2-3 minutes until golden and cooked through. Repeat with remaining batter. Serve warm with your favorite toppings.