Zucchini Pancakes (Gluten-Free & Dairy Free)
Ingredients
- 1 egg
- ½ medium zucchini, grated (with or without the skin)
- ¼ cup millet flour
- ¼ cup rice milk (or your favorite milk)
- ½ t. baking soda
- 2 T tapioca flour
- ⅛ t. guar gum
- Sprinkle of nutmeg
Optional: 1-2 T grated cheese (if you eat dairy)
Instructions
- Blend the egg and milk in a bowl.
- Grate the zucchini and squeeze out some of the moisture. Add zucchini to egg mixture.
- Sprinkle the millet flour, baking soda, guar gum and nutmeg over the top.
- Blend all together until incorporated.
- Heat a griddle, or pan to medium.
- If needed, add a little butter or oil to the pan.
- Once the pancakes start to bubble, flip over and cook an additional 1 – 2 minutes.
- Add a little butter on top or enjoy plain!
Notes
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!