1/8teaspoonsea salt Coconut oil or gluten-free nonstick cooking sprayfor the pan
2/3cupchopped walnuts or dairy-free chocolate chips
Instructions
In a medium bowl, combine the zucchini, sugar, oil, vanilla, milk, vinegar, and flaxseed. Allow to sit for 5 minutes then stir well to dissolve the sugar.
Into the bowl, sift the flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to combine. Fold in the chocolate chips or walnuts.
Heat a large nonstick pan over medium heat and grease lightly with oil or spray with cooking spray. Using a large ice cream scoop or 1/3-cup measuring cup, scoop the batter (it will be fairly thick) into the pan to form pancakes. If necessary, use a spatula to spread out the batter. Cook until the tops are dry and edges are beginning to brown, 4-5 minutes. Gently flip and cook another 2-4 minutes on the other side. Keep warm until all the pancakes are ready. (May be frozen. Defrost by popping the frozen cakes in the toaster and toasting to heat through.)