(gluten-free & dairy-free)
This is an easy, fun recipe the whole family will enjoy.
I’ll like to make these zucchini pancakes when I have extra zucchini – think abundance in the summertime – or sometimes, when I have zucchini to use up before it goes bad.
Therefore, the amount of zucchini I use varies – from ½ to a whole zucchini.
This recipe is a fabulous side dish. They go well with multiple dishes like quiche, chili, stew, pasta or just a salad.
They also make a great afternoon snack. Just add a dab of butter on top, and they’re hard to resist.
You will need:
½ medium zucchini, grated (with or without the skin)
¼ cup of millet flour
¼ cup of rice milk (or your favorite milk)
½ t baking soda
2 T tapioca flour
1/8 t guar gum
Sprinkle of nutmeg
(optional: 1-2 T Grated cheese if you eat dairy)
Blend the egg and milk in a bowl. Grate the zucchini and squeeze out some of the moisture. Then, add to the egg mixture. Sprinkle the millet flour, baking soda, guar gum and nutmeg over the top. Blend all together until incorporated.
(If using a whole, large zucchini, you may need to add an extra ¼ cup millet flour to help balance out the moisture. Don’t add much more as it will make the pancakes gummy.)
Heat a griddle, or pan to medium. If needed, add a little butter or oil to the pan. A small scoop makes perfect miniature pancakes. Although, you can make these any size you like. Once the pancakes start to bubble, flip over and cook an additional 1 – 2 minutes.
Add a little butter on top or enjoy plain!
We took this recipe another step:
Using the same recipe, make larger-sized pancakes and use them as the “taco” for your taco dinner. Simply fill them with spicy chili, or taco meat, covered with chopped tomatoes, lettuce and guacamole. The sweetness of the zucchini really balances out the spiciness of the taco meat. This is a big hit at our house!
And, another super-fast meal to get on the table!
Give them a try, you’re going to love them!
Check out some other great recipes using zucchini here.
Disclaimer: The views shared here are in no means meant to replace that of your doctor. I am a Certified Integrative Nutrition Health Coach, here to encourage, support and inform you on living gluten-free. I am not a doctor and do not diagnose, treat, prevent or cure. Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is for educational purposes only and is not allowed to be reproduced, replicated or sold.