NEW VIDEO! Watch Pia help me make this delicious pancake that are as tasty for breakfast as they are for dinner or cocktail snacks!
Wow. It’s hot guys. Like really hot! We are cooking literally and figuratively! But the good news about this roasting hot sun is what it is doing for my herb and vegetable garden.
You know what looooves sun? Tomatoes! And ours are finally ripening up beautifully which means we have to use them up as soon as they are done to make room for more tomatoes!
And the zucchini are cranking and the basil is thriving- which can only mean one thing! Zucchini Basil Pancakes with Bruschetta Topping!
This happens to be Pia’s very favorite breakfast recipe (which is why Pia really wanted to help me with this video!) and she often loves to add avocado wedges or lox to the mix too.
OH. MY. GOODNESS. They are seriously absolutely awesome. It’s almost like a little taco pancake! I loved the bruschetta topping with the pancakes, but the girls have also been requesting them instead of Gluten Free bread to dip in their soup, or to bring cold to school in their lunch like they are flatbread. When a 6 and 9 year old start requesting them regularly, you know they are good!
2 cups cherry tomatoes, halved
2 tablespoons very finely sliced fresh basil
2 tablespoons thinly sliced green onions
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup coconut milk
1 tablespoon white vinegar
1 ½ cup All Purpose Gluten Free Flour (I use Bobs Red Mill)
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons coconut oil, melted
1 cup shredded zucchini
3 tablespoons thinly sliced green onions
3 tablespoons very finely sliced fresh basil
For the Bruschetta Topping mix together the cherry tomatoes, basil, green onions, olive oil and vinegar. Season to taste with kosher salt and set aside.
To make the pancakes:
Mix together the coconut milk and vinegar and set aside.
In a large bowl, whisk all of the dry ingredients together until they are well combined.
Add the coconut milk to the dry ingredients along with the melted coconut oil and whisk everything together until smooth. Then stir in the zucchini, basil and the green onions.
Heat a griddle or non-stick pan over medium-high heat and grease the griddle with coconut or vegetable oil.
Spoon the pancake batter and cook for about 1 minute or until you see little bubbles forming on the edges of the pancakes. Flip them over and cook another minute.
Serve the pancakes hot with the bruschetta topping.
Preparation: 15 minutes
Cook Time: 10 minutes